If 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.
Time
60 minutesRating
/rating_off.png "1 Star")
Loading...| 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 |
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| 5. | 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. |
| 6. | 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. |
| 7. | 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. |
Leave a Reply