Baking Classics: Miniature Buttermilk Hummingbird Cake

Baking Classics 

The Technique

Miniature Buttermilk Hummingbird Cake

Rather than create a standard-size cake, spring parties may be celebrated with a variety of options that seem a bit more appropriate. Miniature Buttermilk Hummingbird Cakes offer a petite appearance & may be used in a variety of ways when entertaining. You will need to invest in 2 {4-inch} & 2 {6-inch} cake pans in order to replicate the recipe & the look however an internet search or a quick trip to a cake supply store is all that is needed to secure them. They are good pieces to have in your equipment collection as they can serve many functions beyond baking small cakes. I’ll show you additional uses for them in the weeks ahead. Look to Spring Entertaining: The New Collection Of Hummingbird Cakes for a bit of history regarding this southern classic cake & learn how to make a delightful version in your very own kitchen.

Miniature Buttermilk Hummingbird Cakes
makes 2 small layer cakes

2 1/2 cups all purpose flour
1/2 cup finely ground pecans
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp kosher salt
3/4 tsp ground cinnamon
1 {8-oz} can crushed pineapple
2 small very ripe bananas
1 1/2 cups softened butter, divided
1 1/2 cups granulated sugar
3 eggs
1 Tbsp vanilla extract
1/2 cup whole buttermilk
12-oz cream cheese, softened
5 cups powdered sugar
2 tsp fresh lemon juice

Preheat the oven to 350 degrees. Grease & flour 2 {4-inch} & 2 {6-inch} cake pans. Line them with parchment paper then lightly grease the paper. Whisk together the flour, the pecans, the baking soda, the baking powder, the salt & the cinnamon in a small bowl. Pulse the pineapple & the bananas in a food processor until pureed. Transfer to a bowl. Set aside all of the components.

Cream 1 cup butter & the granulated sugar on Medium speed with an electric stand mixer until light & airy, about 4 minutes. Add the eggs & the vanilla. Blend a minute or two on Medium-Low speed until the mixture appears whipped & holds it’s shape when the beater is lifted. Add the flour mixture to the butter mixture alternately with the banana mixture & the buttermilk beginning & ending with the flour mixture. Portion 1 cup batter in each of the 4-inch pans & 2 cups batter in each of the 6-inch pans. Spread it to the edges. Drop them onto the counter top several times to settle the leavening for an even rise. Bake the 4-inch pans 34 to 38 minutes & the 6-inch pans 45 to 48 minutes or until a wooden pick tests clean & the cakes pull away from the pan sides. Let stand 10 minutes & remove from pans.  Discard the parchment paper. Cool completely on a wire rack.

Slice the top portion away from the cakes using a serrated knife to create a flat surface. Save the scraps for another use. Slice the 6-inch cakes in half. Freeze all of the cake layers 1 hour. Beat the cream cheese, the remaining 1/2 cup butter & the powdered sugar, 1 cup at a time, with an electric stand mixer on Medium speed until smooth & fluffy. Add the lemon juice & a pinch of salt. Place one of the 6-inch cake layers on a serving plate & spread some of the frosting over it. Place another layer over the top & spread enough frosting to cover the tops & the sides giving it a smooth & finished appearance. Place one of the 4-inch cakes on a second plate & ice the top & the sides giving it a smooth & finished appearance. Carefully loosen the cake & transfer to the center of the iced 6-inch cake. Gently meld the edges at the base of the 4-inch cake with frosting. Repeat with the remaining cake layers creating a second cake. Place the remaining frosting in a piping bag fit with a #1 tip. Pipe a decorative pattern onto the cake. Store in the refrigerator. Let stand at room temperature 30 minutes before serving for the best flavor. 

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Miniature Buttermilk Hummingbird Cakes

Miniature Buttermilk Hummingbird Cakes offer such versatility when entertaining as the two cakes flank a set table beautifully or they may be showcased in two separate party vignettes. A large white salad plate makes the perfect base for icing & serving them. The Cream Cheese Frosting, which makes approximately 6 cups, will seem dry at first & a bit crumbly but it will eventually whip to a good, smooth consistency. Do not be tempted to add any milk as it will not hold up well during the icing procedure. The two cakes make approximately 12 to 14 servings.

The Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

No. 1

Preheat the oven to 350 degrees. Grease & flour 2 {4-inch} & 2 {6-inch} cake pans. Line them with parchment paper then lightly grease the paper. Whisk together the flour, the pecans, the baking soda, the baking powder, the salt & the cinnamon in a small bowl. Pulse the pineapple & the bananas in a food processor until pureed. Transfer to a bowl. Set aside all of the components.

No. 2

Cream 1 cup butter & the granulated sugar on Medium speed with an electric stand mixer until light & airy, about 4 minutes. Add the eggs & the vanilla. Blend a minute or two on Medium-Low speed until the mixture appears whipped & holds it’s shape when the beater is lifted.

2a

Add the flour mixture to the butter mixture alternately with the banana mixture & the buttermilk beginning & ending with the flour mixture.

2b

During this portion of the procedure, add the ingredients in several stages.

2c

Blend well after each addition.

2d

Begin the process again with the remaining ingredients.

2e

The last bit of mixing may be accomplished by hand with a rubber spatula, if desired. 

2f

Scrape the bowl sides well & lift the batter from the very bottom of the bowl to ensure everything is homogeneous. Use a clean rubber spatula for this portion of the process.

No. 3

Portion 1 cup batter in each of the 4-inch pans & 2 cups batter in each of the 6-inch pans. Spread it to the edges. Drop them onto the counter top several times to settle the leavening for an even rise.

3a

Bake the 4-inch pans 34 to 38 minutes & the 6-inch pans 45 to 48 minutes or until a wooden pick tests clean & the cakes pull away from the pan sides. Let stand 10 minutes & remove from pans. Discard the parchment paper. Cool completely on a wire rack.

No. 4

Slice the top portion away from the cakes using a serrated knife to create a flat surface. Save the scraps for another use. Slice the 6-inch cakes in half. Freeze all of the cake layers 1 hour. Beat the cream cheese, the remaining 1/2 cup butter & the powdered sugar, 1 cup at a time, with an electric stand mixer on Medium speed until smooth & fluffy. Add the lemon juice & a pinch of salt.

No. 5

Place one of the 6-inch cake layers on a serving plate & spread some of the frosting over it. Place another layer over the top & spread enough frosting to cover the tops & the sides giving it a smooth & finished appearance. Place one of the 4-inch cakes on a second plate & ice the top & the sides giving it a smooth & finished appearance. Carefully loosen the cake & transfer to the center of the iced 6-inch cake. Gently meld the edges at the base of the 4-inch cake with frosting. Repeat with the remaining cake layers creating a second cake. Place the remaining frosting in a piping bag fit with a #1 tip. Pipe a decorative pattern onto the cakes. Store in the refrigerator. Let stand at room temperature 30 minutes before serving for the best flavor.

The Tune 
“Our Love Is Here To Stay” Billie Holiday

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Rebecca Gordon

Be sweet.