I am so excited to be back in the kitchen!! Actually, I’m so excited to be anywhere other than the couch. Baby Allie has made her debut and all is slowly getting back to normal in the Purvis house.
After a brief stint in the NICU which resulted in one extra day at the hospital for us both, we came home on a sunny Monday afternoon. It was a really wonderful wheelchair ride through the hospital with my baby in my arms. When Kellan was born I was wheeled out in tears as I was forced to leave him behind in the NICU. I literally went home, showered, and immediately returned to the hospital to be with my baby. It was depressing. This time I was wheeled out in tears again, but they were tears of joy that my prayers had been answered and we were all heading home together. To God be the glory!
We were greeted at the driveway by both grandmothers and Kellan jumping up and down and cheering for us. There were balloons and flowers; quite the little celebration, and boy was I ready to celebrate! I knew friends and family would be coming to the house to see our new bundle and I wanted it to be a party…and no party is complete without cake.
So yes, 5 days post cesarean section and 1 day post hospital discharge, I baked a cake. It was awesome. The cake and the actual baking process, that is. If you’ve never had Hummingbird cake you need to remedy that as soon as possible. It is perfect for this time of year, overflowing with banana, pineapple, pecans and decadent cream cheese frosting. I can see it on the dessert table at Easter and Mother’s Day, or even at your Memorial Day festivities.
For me, it was the perfect cake to celebrate our sweet little girl’s arrival. It’s delicate in flavor, but makes a strong impact. Delicate and strong, just like a hummingbird and just like our little one.
For the cake:
3 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup fresh pineapple, crushed (see below)
2 cups very ripe bananas, mashed (approximately 4 large or 6 medium-small)
1 cup chopped pecans
For the frosting:
1 ½ sticks unsalted butter, chilled
3, 8 oz. packages of cream cheese, chilled
1 teaspoon vanilla
1 ½ cups powdered sugar, sifted
1 ½ cups finely chopped pecans
- Preheat the oven to 350 degrees.
- Peel bananas, place in a small mixing bowl and mash. Set aside. Leave the oven heated to 350 degrees.
- Butter and flour 3-9 inch round baking pans. Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.
- In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
- In a second large mixing bowl combine the granulated and brown sugar; stir to combine. Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.
- Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
- Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. Add the fruit and juice to the batter. Also add the mashed banana and the pecans. Stir just until combined; do not over stir.
- Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.
- Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.
- Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).
- Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.
- Add the vanilla and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
- Fold in pecans by hand.
- Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.
- Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again
- Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.
- Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving!
Adapted from Boulder Locavore