Age Group:
AdultsProgram Description
Event Details
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