Monday Cooking Demos with Chef Rob Scott - Old Fashioned Hummingbird Cake - You Tube

Watch Simply Creative Chef Rob Scott as he prepares some delicious comfort food and seasonal recipes during his virtual cooking series.   Featured Dish:  Old Fashioned Hummingbird Cake

A link to view the YouTube video is emailed to all registrants 24 hours prior to the start of the program. Registration begins 12/28.

OLD FASHIONED HUMMINGBIRD CAKE

By: Simply Creative Chef Rob Scott   Ingredients: Yields 12-14 servings

2 cups chopped pecans        3 cups all-purpose flour

1 teaspoon baking soda/       1 ½ teaspoons ground cinnamon

½ teaspoon allspice/              ½ teaspoon salt

2 cups mashed banana (4 ripe bananas)/               1-8 ounce can crushed pineapple

3 large eggs, at room temperature/  2/3 cup vegetable or canola oil (or melted coconut oil)

1 cup packed light or dark brown sugar/  ¾ cup granulated sugar

2 teaspoons pure vanilla extract

Cream Cheese Frosting:

2-8 ounce block cream cheese, softened to room temperature

¾ cup unsalted butter, softened to room temperature

5 cups confectioners’ sugar

1 tablespoon milk

2 teaspoons pure vanilla extract

¼ teaspoon salt

Directions:  

· Preheat the oven to 300 degrees F

· Spread pecans onto a lined baking pan, toast for 8 minutes, remove from oven

· Turn oven up to 350 degrees F then grease and lightly flour three 9-inch cake pans

· Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl

· Whisk the rest of the cake ingredients in a medium bowl

· Pour wet ingredients into dry ingredients and whisk until completely combined

· Fold in 1 ½ cups toasted pecans (save the rest for garnish)

· Spread batter evenly between the three prepared cake pans

· Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean – rotate pans halfway through baking

· Remove cakes from the oven and allow to cool completely in the pans set on a wire rack

· Once completely cooled, remove cakes from pan and use a serrated knife to level the tops off so they are flat

· To Make the Frosting: in a large bowl using a handheld mixer, beat the cream cheese and butter together on high speed until smooth and creamy

· Add confectioners’ sugar, vanilla, milk, and salt

· Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes

· Taste and add more salt, if needed

· Assemble and Frost: place one cake layer on your cake stand or serving plate and evenly cover the top with frosting

· Top with the second layer and evenly cover the top with frosting

· Finish with the third cake layer and spread the remaining frosting all over the top and sides

· Garnish with leftover toasted pecans

· Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut