Hummingbird Cake Trifle
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hourIf the words Hummingbird Cake spark a bit of nostalgia, you’re not alone. This Southern Living Magazine cover star is the subject of the Smidgen podcast Season 2 finale. Anne and Lili talk vintage recipes and if they need a “makeover.” They decide Hummingbird Cake is a definite keeper. They turn it into a trifle with a cheesecake filling and butterscotch sauce to top things off.
Ingredients
For the Cake:
3 cups all-purpose flour, plus more for pans
2 cups granulated sugar
1 tsp salt
1 tsp baking soda
1 tsp Pumpkin Spice Blend
¼ tsp Vietnamese Cinnamon
3 large eggs, beaten
1 1/2 cups Pecan Oil
1 tsp Pure Vanilla Extract
1 tsp Maple Extract
1 8-oz can crushed pineapple tidbits in juice, undrained
1 ripe banana, pureed
1 cup chopped pecans, toasted
For the Cheesecake Layer:
2 8-oz packages cream cheese, room temperature
1 14-oz can sweetened condensed milk
1/4 cup fresh lemon juice
3 Tbl plain yogurt
For the Butterscotch Sauce:
1/2 stick unsalted butter
1/2 cup packed dark brown sugar
1/2 cup heavy cream
1/2 tsp Fleur de Sel
2 tsp Vanilla Puree
Instructions
- Preheat oven to 350°F. Spray a 9X13 ban with baking spray. Line the bottom of the pan with parchment. Spray the parchment. Dust the pan and parchment with flour.
- For the Batter: Whisk together flour, sugar, salt, baking soda, Pumpkin Pie Spice and Vietnamese Cinnamon in a large bowl. Add eggs and Pecan Oil, stirring just until dry ingredients are moistened. Stir in extracts, pineapple, banana, and toasted pecans.
- Spread the batter in the prepared pan. Bake for 35-40 minutes or until the sides are pulling away and a skewer pierced in the center has only a few moist crumbs attached. Set aside to cool.
- For the No Bake Cheese Cake Mixture: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice, yogurt and vanilla.
- For the Butterscotch Sauce: Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended.
- Bring to a very gentle boil and cook for about five minutes, whisking occasionally. Remove from heat and add the Vanilla Puree and a pinch of Fleur de Sel. Carefully taste the sauce and add additional pinches of Fleur de Sel.
- To Assemble the Trifles: Place cubes of Hummingbird Cake in a trifle dish or individual dishes. Martini glasses and stemless wine glasses work well here. Place a dollop of the Cheesecake mixture in each dish. Drizzle with the Butterscotch Sauce.
