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window.ATGalleries[53579] = {“id”:53579,”type”:”Slideshow”,”images”:[{“image_id”:”48f4c5c3b405470b22cb09f7d35926824c0c5c4d”,”caption”:”\u003cb\u003eHeat the oven and prepare the cake pans:\u003c/b\u003e Arrange a rack in the middle of the oven and heat to 350˚F. Coat 2 (9-inch) round cake pans with cooking spray and line the bottoms with parchment paper rounds.”,”image”:{“id”:”48f4c5c3b405470b22cb09f7d35926824c0c5c4d”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:12:59.064-05:00″,”updated_at”:”2017-02-07T09:12:59.064-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_HummingbirdCake_0044.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”642dc750a1672c38fbf148769bd0bf515d43edb1″,”caption”:”\u003cb\u003eWhisk together the dry ingredients:\u003c/b\u003e Whisk the flour, granulated sugar, brown sugar, cinnamon, baking soda, and salt together in a large bowl; set aside.”,”image”:{“id”:”642dc750a1672c38fbf148769bd0bf515d43edb1″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:12:59.107-05:00″,”updated_at”:”2017-02-07T09:12:59.107-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_HummingbirdCake_0045.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”5a07c64b8020a373208b997b66f0aa8c1d9ad8c4″,”caption”:”\u003cb\u003eMix together the eggs, oil and fruit: \u003c/b\u003ePlace the eggs, oil, vanilla, pineapple and its juices, and bananas in a medium bowl. Mix with a wooden spoon or spatula until well combined. Some lumps are expected and welcome.”,”image”:{“id”:”5a07c64b8020a373208b997b66f0aa8c1d9ad8c4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:12:59.314-05:00″,”updated_at”:”2017-02-07T09:12:59.314-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_HummingbirdCake_0049.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”33fd06184f154d113fdf40e7f5af80b672641eb0″,”caption”:”\u003cb\u003eCombine the wet ingredients with the dry:\u003c/b\u003e Add the wet mixture to the flour mixture. Stir until just combined, being sure to scrape the bottom of the bowl to eliminate any pockets of flour that might be stuck.”,”image”:{“id”:”33fd06184f154d113fdf40e7f5af80b672641eb0″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:12:59.373-05:00″,”updated_at”:”2017-02-07T09:12:59.373-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_HummingbirdCake_0050.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”6b6b50c61c3868f89eba5e6e9101178cef8b2176″,”caption”:”\u003cb\u003eFold in the pecans:\u003c/b\u003e Add the pecans and gently fold into the batter.”,”image”:{“id”:”6b6b50c61c3868f89eba5e6e9101178cef8b2176″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:12:59.528-05:00″,”updated_at”:”2017-02-07T09:12:59.528-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_HummingbirdCake_0056.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”d3af20c863ae5fc92eb9c71f4eed718d40becf80″,”caption”:”\u003cb\u003eBake the cakes:\u003c/b\u003e Divide between the prepared pans. Bake until the cakes pull away from the edges of the pan, 35 to 40 minutes.”,”image”:{“id”:”d3af20c863ae5fc92eb9c71f4eed718d40becf80″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:12:59.577-05:00″,”updated_at”:”2017-02-07T09:12:59.577-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_HummingbirdCake_0059.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”664c72ac68de356af3945e563594786fd34ee72f”,”caption”:”\u003cb\u003eCool the cakes:\u003c/b\u003e Cool the cakes in the pans on a wire cooling rack for 10 minutes. Flip the cakes out of the pan onto the wire rack. Cool completely before frosting.”,”image”:{“id”:”664c72ac68de356af3945e563594786fd34ee72f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:13:00.580-05:00″,”updated_at”:”2017-02-07T09:13:00.580-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_HummingbirdCake_36086.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”44c79d20e722ed252053ddff2680f833d222282f”,”caption”:”\u003cb\u003eFrost the cake: \u003c/b\u003ePut a dab of frosting on a cake plate or a cardboard cake circle. Place 1 cooled cake layer right-side up on the plate or cake circle. Dollop about 1/3 of the frosting on the center of that cake. Use an offset spatula to spread into an even layer. 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Hummingbird cake tastes like it could be the love child of banana bread and pineapple upside-down cake. In this Southern classic, bananas and crushed pineapple moisten a spiced cake sweetened with brown sugar and studded with pecans, and then whole the cake is coated in perfect cream cheese icing and decorated with pineapple flowers. It sounds complex, but is actually one of those perfect everyday cakes — the kind that doesn’t require a mixer, can’t be overmixed, and stays moist and tender for days.
You can make it from pantry and fridge staples on everyday occasions, or dress it up for a celebration. Here’s how to make a classic hummingbird cake.
from WordPress https://jonathanwilhoite.wordpress.com/2017/02/23/how-to-make-classic-hummingbird-cake-baking-lessons-from-the-kitchn/
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