This Hummingbird Cake with Butterscotch Glaze has a delightful new twist. Well, okay a few twists but I think you will like every turn.
Hummingbird Cake with Butterscotch Glaze
Preheat oven to 350°F.
Hummingbird Cake
- 1 cup of unsalted butter (2 sticks)
- 2 cups of sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 peeled, mashed medium-sized ripe bananas
- 1 1/2 cups crushed pineapple
- 3 cups of cake flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup coconut
- 2 teaspoons cinnamon
- dash freshly ground nutmeg
- 1 cup macadamia nuts
- 1 cup white chocolate chips
The riper (brown) the bananas are the better. You can save bananas for recipes like these in the freezer too. When they become too ripe to enjoy, just peel, put in a baggy & toss them in the freezer. I like to save them one per or two baggies which allows me to easily count them out for smoothies or recipes like this one.
Cream butter & sugar together. Add wet ingredients and continue to mix. Sift dry ingredients together then add.
Are you catching on to how this cake got its name yet? Yeah, me neither.
Gently add the remaining ingredients.
I’m pretty sure you are either gonna love me or hate me for this. If you just started your diet this week, I sincerely apologize. Now give your mixer a few more whirls just until the goodies are mixed in.
Coat two 9-inch baking pans (circles or squares are both great) with baking spray (or smear with shortening and then dust with flour) and get ready for the goodness that is named hummingbird cake.
Bake for about 30 minutes or until the cake tester comes out very clean.
This cake will be gone as fast as Mr. Hummingbird. Hey, maybe that’s why… hmmm…
Okay, we’re not done yet. A cake as special as this deserved a very special frosting. And so it was. It was so heavenly, it deserved its own blog post. And so it was.
Yeah, I know, right? See you there.