Hummingbird Cake Trifle

Posted on January 08, 2020 by Anne Milneck | 0 comments

If the words Hummingbird Cake spark a bit of nostalgia, you're not alone. This Southern Living Magazine cover star is the subject of the Smidgen podcast Season 2 finale. Anne and Lili talk vintage recipes and if they need a "makeover." They decide Hummingbird Cake is a definite keeper. They turn it into a trifle with a cheesecake filling and butterscotch sauce to top things off. 

Ingredients:
3 cups all-purpose flour, plus more for pans
2 cups granulated sugar
1 tsp salt
1 tsp baking soda
1 tsp Pumpkin Spice Blend
¼ tsp Vietnamese Cinnamon
3 large eggs, beaten
1 1/2 cups Pointe Coupée Pecan Oil
1 tsp Pure Vanilla Extract
1 tsp Maple Extract
1 8-oz can crushed pineapple tidbits in juice, undrained
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans, toasted

Directions:
Spray a 9X13 ban with baking spray. Line the bottom of the pan with parchment. Spray the parchment. Dust the pan and parchment with flour. Preheat oven to 350°F.

Whisk together flour, sugar, salt, baking soda, Pumpkin Pie Spice and Vietnamese Cinnamon in a large bowl. Add eggs and Pointe Coupee Pecan Oil, stirring just until dry ingredients are moistened. Stir in extracts, pineapple, bananas, and toasted pecans.

Spread the batter in the prepared pan. Bake for 35-40 minutes or until the sides are pulling away and a skewer pierced in the center has only a few moist crumbs attached. Set aside to cool.  

Ingredients for the No Bake Cheese Cake Mixture:
2 8-oz packages cream cheese, room temperature
1 14-oz can sweetened condensed milk
1/4 cup fresh lemon juice
3 Tbl plain yogurt

Directions for the No Bake Cheese Cake Mixture:
Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice, yogurt and vanilla.

Butterscotch Sauce Ingredients:
1/2 stick unsalted butter
1/2 cup packed dark brown sugar
1/2 cup heavy cream
1/2 tsp Fleur de Sel
2 tsp Vanilla Puree

Directions:
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally. Remove from heat and add the Vanilla Puree and a pinch of Fleur de Sel. Carefully taste the sauce and add additional pinches of Fleur de Sel.

To Assemble the Trifles:
Place cubes of Hummingbird Cake in a trifle dish or individual dishes. Martini glasses and stemless wine glasses work well here. Place a dollop of the Cheesecake mixture in each dish. Drizzle with the Butterscotch Sauce.  

 

 

 


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