Hummingbird Ipa Cake With Caramel Buttercream Recipes

HUMMINGBIRD IPA CAKE WITH CARAMEL BUTTERCREAM

Steps:

• For the frosting: Combine the granulated sugar and 1/4 cup water in a small saucepan and bring to a boil. Cook, swirling the skillet, until the syrup turns deep amber brown (don't stir!). Remove the pan from the heat and pour in the cream. Once the bubbling subsides, stir the cream until the caramel dissolves and you have a thick caramel sauce.
• Refrigerate until chilled, at least 1 hour.
• For the cake: Meanwhile, preheat the oven to 350 degrees F. Butter two 9-inch round cake pans then line the bottoms with parchment paper. Butter and flour the paper.
• Whisk the flour, cinnamon, baking soda and salt in a bowl until evenly combined, then add the coconut and walnuts and toss again. In another bowl, whisk the bananas, oil, both sugars, vanilla, eggs and beer until smooth. Pour the wet ingredients over the dry ingredients and whisk until the batter just comes together. Divide the batter between the prepared pans, then bake until a cake tester inserted in the center of the cakes comes out clean, 30 to 35 minutes.
• Cool the cakes in their pans for 30 minutes, then invert them onto a cooling rack and remove the parchment paper to let them cool completely.
• Remove the caramel sauce from the refrigerator and let stand for 20 minutes to come to room temperature. Beat the butter for the frosting with an electric mixer on medium speed until lightened and creamy, about 3 minutes. Add the confectioners' sugar, poppy seeds, vanilla and salt and beat until evenly incorporated. Add the caramel sauce and beat until the frosting is fluffy and light, about 3 minutes.
• Put a cake layer on a cake plate, then spread about 1 cup of the frosting over it with an offset spatula or butter knife. Top with the second cake layer, then scrape the remaining frosting on top. Spread it evenly over the top and sides. Refrigerate the cake until the frosting has firmed, at least 30 minutes or up to overnight, before serving.

HUMMINGBIRD CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
• Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
• Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
• Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
• Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
• Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
• Photograh by Stephanie Foley

HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease with butter and dust with flour three 9- or 10-inch round cake pans.
• In a medium bowl, whisk the flours, sugar, salt, spices and baking soda.
• In a big bowl, whisk the oil, eggs, egg yolks, buttermilk, vanilla, pineapple and bananas really well.
• Add the flour mixture into the wet mixture and whisk gently until there are no lumps. Fold in 3/4 cup of the pecans.
• Divide the batter among the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35 to 50 minutes, depending on your oven. Be advised: This is a dense, moist cake and you'll be tempted to overbake it. Try not to. Once you start seeing color on top, keep pressing the top of the cake. When it's firm, it's done.
• Turn out the cake layers onto a wire rack and let them cool completely. Frost with cream cheese frosting and garnish with the remaining 3/4 cup pecans and--if you're feeling very Southern--sliced maraschino cherries. You can even brulee some pineapple slices for the top of the cake.
• In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often.
• To spread, use the frosting at room temperature, but store it covered in the fridge. Rewhip cold frosting before using it.