Many home bakers avoid making cake from scratch. Between the need for special ingredients and equipment, it can be a fussy task. However, many recipes follow a method more similar to dessert breads, with a bakery-quality end product.
One of the most unique is the Hummingbird Cake. This delicious treat originates in Jamaica, and rest assured, no hummingbirds are harmed in the making! There are some similarities to carrot cake, with a similar texture and cream cheese frosting. However, the Hummingbird Cake boasts pineapple, nuts, banana and several spices.
When in a rush, berry cobbler is an easy, throw-together dessert. Cobbler is a loose term, but at its base is any kind of sweetened fruit with a baked top. As it’s more a method, many cooks don’t use a recipe. Fresh fruit is tossed with sugar, placed in a baking dish, and covered with filling. This can be cake, biscuits or a crumble. A crumble topping tends to be easiest, with most households having all the ingredients on hand.
Hummingbird Bundt Cake (courtesy of Sally’s Baking)
Level: Easy
1 and 1/4 cups chopped pecans, divided
3 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
2 tablespoons pineapple juice
1/2 cup sour cream, at room temperature
1 and 1/4 cups granulated sugar
1/4 cup packed light or dark brown sugar
2 teaspoons pure vanilla extract
1 cup mashed banana
1 cup finely chopped canned pineapple
Cream Cheese Icing
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup confectioners’ sugar
2–3 tablespoons whole milk, slightly warmed
1 teaspoon pure vanilla extract
A pinch of cinnamon, to taste
Preheat oven to 300°F
Toast the pecans: Line a large baking sheet with parchment paper or a silicone baking mat. Spread chopped pecans on sheet and toast for 7–8 minutes. Remove from oven and allow to cool for 10–15 minutes. Turn the oven temperature up to 350°F (177°C) and grease a 10- to 12-cup Bundt pan. Set aside.
Make the cake: In a large bowl, whisk flour, baking soda, baking powder, cinnamon, allspice and salt. Set aside.
In a medium bowl, whisk eggs, oil, pineapple juice and sour cream together. Add granulated and brown sugar, vanilla extract and whisk. Whisk or fold in the banana, pineapple and 1 cup (130g) of the pecans. Pour wet ingredients into the dry ingredients and fold with a silicone spatula until combined. Spoon/pour the thick batter into the Bundt pan.
Bake for 55–60 minutes or until a toothpick comes out clean with only a few crumbs. Once done, remove pan from oven, set on a wire rack, and allow to cool for an hour. Then invert the Bundt cake onto a serving plate/cake stand. Allow to cool another hour before icing.
Make the cream cheese icing: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about two minutes. Add the confectioners’ sugar, vanilla extract, and 2 tablespoons (30ml) of warm milk. Beat on low speed for 30 seconds, then increase to high speed and beat 2 minutes until combined and smooth. Stir in cinnamon, if using. Thin with another tablespoon of milk, if desired. Spoon the icing over the top of the cake, and sprinkle with remaining toasted pecans.
Berry Crumble (Courtesy of Chef John of Foodwishes.com)
Level: Easy
Yield: 9×13 dish
Crumble topping:
2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup frozen unsalted butter
2 large egg yolks
1 and 1/2 teaspoons vanilla extract
1 teaspoon apple cider vinegar, or as needed
Cobbler Filling:
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 cup white sugar
1 teaspoon cornstarch
2 teaspoons fresh lemon juice
1 teaspoon cayenne pepper
Zest of one lemon
Preheat the oven to 375°F
Make crumble: Combine flour, sugar, baking powder and salt in a large bowl. Whisk thoroughly. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated. Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside.
Make filling: Combine blueberries, raspberries, and blackberries in a large bowl. Add sugar, cornstarch, lemon juice, lemon zest and cayenne pepper. Mix well until sugar and cornstarch are mostly dissolved.
Place 1/2 of the crumble into the bottom of a 2-quart baking dish. Press down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble over berries, squeezing some of the crumble into clumps.
Bake in preheated oven until the top is browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes.
John Schinkel-Kludjian is a lifelong Fremont resident who completed his culinary education at Laney College in Oakland. He specializes in, and has a passion for French, Italian, and modern American cuisines. John resides in Niles with his husband, Marty. Questions, comments? Jo****************@gm***.com
