Spring Entertaining
Southern Socials
Miniature Buttermilk Hummingbird Cake Loaves
Miniature Buttermilk Hummingbird Cake Loaves are the answer to a much more casual way to serve every day meals. Although it is perfectly appropriate to slice & arrange the cake on serving platters for early morning luncheons, teas & spring gatherings, it is a wonderful cake to prepare for weekday breakfast solutions or an after supper treat. If a more modern cake is desired, Miniature Buttermilk Hummingbird Cake is a lovely option that is finished in a rich cream cheese frosting. If you have questions about possible substitutions that you would like to make whether it’s due to a limited availability of ingredients or otherwise, leave a response below or on my Facebook page & I will respond promptly. It may be a case of making some simple adjustments with items you may already have in your pantry in order to proceed with success. Learn how to make this southern classic that may step in to fill a variety of entertaining & everyday needs.
Miniature Buttermilk Hummingbird Cake Loaves
makes 6 {8-ounce} loaves
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 cup butter, softened
1 1/2 cups sugar
3 eggs
1 Tbsp vanilla extract
1/2 cup whole buttermilk
Cream Cheese Glaze
1/2 cup finely chopped, toasted pecans
Preheat the oven to 350 degrees. 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 the butter & the 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 puree & the buttermilk beginning & ending with the flour mixture. Coat 6 {3 x 5-inch} miniature loaf pans well with cooking spray. Portion the batter between the pan filling each with approximately 8-ounces of batter, then spread it to the edges. Drop the pans a few inches above the counter top surface several times to settle the leavening for an even rise.
Bake 35 to 38 minutes or until a wooden pick tests clean. Let stand 3 minutes & begin loosening the cakes from the edges using a small offset spatula, then remove them & transfer to a wire rack. Cool completely, about 1 hour. Prepare the Cream Cheese Glaze as directed & place it in a piping bag. Snip the end with scissors & drizzle the glaze over the miniature cakes. Top each cake with the chopped, toasted pecans. Let stand until set, about 4 hours.
Cream Cheese Glaze
makes 1 cup
2 cups powdered sugar
2 Tbsp cream cheese, softened
2 Tbsp buttermilk
1 tsp fresh lemon juice
1/2 tsp meringue powder
Beat all of the ingredients with an electric mixer until well blended & fluid. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Adjustments & Store Miniature Buttermilk Hummingbird Cake Loaves
A simple time adjustment & a few pans are all that will be necessary in order to make changes that better fit your needs. Look to Hummingbird Cake Petit Fours for guidance as well as comprehensive visuals that are designed to aide you during each part of the blending process.
The Technique
Disposable foil pans may be used to prepare the loaves & once the glaze has had ample time to set, plan to freeze several of them by placing on a wire rack for 2 to 4 hours. Miniature Buttermilk Hummingbird Cake Loaves may then be slipped into zip-top bags or wrapped in plastic, then in foil & stored in the freezer up to a month so it is ready for use when needed. The batter may also be baked in 2 {9-inch cake pans} & cut into squares or wedges.
The Tune
“Black Coffee” Julie London
httpa://www.youtube.com/watch?v=iFN_Iu_PD-g
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