Spring Entertaining
Southern Socials
Miniature Hummingbird Bundt Cakes
Miniature Hummingbird Bundt Cakes are baked in a non-stick canelé pan. Canelé or Cannelé are the creme brûlée of little cakes. French in origin, they feature a dark, caramelized exterior with a soft set custard center. Lovely bundt cakes may be baked in the same non-stick pans making them a bit more elevated than a traditional one. The batter is one of versatility too as it can used to prepare Hummingbird Cake Petit Fours, Miniature Buttermilk Hummingbird Cakes & Miniature Buttermilk Hummingbird Cake Loaves. Join me this morning on WBRC Good Day Alabama & learn how to make one of a collection of new hummingbird cake styles perfect to serve for most any celebration large or small.
A Special Note
If ingredients become difficult to secure in the coming weeks & beyond, just know that simple substitutions may be made to capture a result that is just as delicious. I want to invite you to contact me with any cooking or baking related questions you may have by leaving a comment below, on any tutorial site wide or on my facebook page & will respond to you quickly. If you have a problem in the kitchen, I will find a solution for you & most often one of simplicity. Buttermilk Lipstick is filled with a wealth of culinary & entertaining knowledge, comprehensive information & photos that guide you through each step of the process & recipes tested in a home kitchen setting just like yours by a food professional with over 20 years of experience & expertise. Whether you have questions regarding how to cook long grain rice, roast a whole chicken or bake a batch of croissants, just know I’m here to guide you through the process. I cook, bake & consume everything you’ll find here. Please let me know what you’re making too– I would love to know the stories behind your signature recipes & let’s connect on Pinterest so I can see all of your wonderful creations!
Miniature Hummingbird Bundt Cakes
makes 2 dozen
One recipe of batter may also be used to fill 6 {3 x 5-inch} lightly greased miniature loaf pans. Bake an additional 5 to 10 minutes. Proceed with the instructions as directed.
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
24 pecan halves
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 2 non-stick {12-cup} canelé or cannelé pans well with cooking spray, particularly around the crevasses. Portion the batter between the cups filling approximately 3/4 full spreading the batter to the edges. Do not over fill. Discard any remaining batter, if necessary. Drop the pans a few inches above the counter top surface several times to settle the leavening for an even rise.
Bake 30 minutes or until a wooden pick tests clean & the cakes pull away from the pan sides. Let stand 3 minutes & begin loosening the cakes from the edges using a small offset spatula. Remove them from the pans by inverting them onto 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 a pecan half. 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 Miniature Hummingbird Bundt Cakes
Beautiful desserts are much easier to prepare than you may think. Bundt cakes have long been an old-fashioned way of making some of the most stunning spring party focal points but with a simple swap of the pan, fresh & modern versions offer a welcome update. The pan may be ordered with a quick internet search & if you’re not interested in securing two, bake half of the batter in the canelé pan & the remaining batter in 3 {3 x 5-inch} lightly greased loaf pans.
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. 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 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.
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
Coat 2 non-stick {12-cup} canelé or cannelé pans well with cooking spray, particularly around the crevasses. Portion the batter between the cups filling approximately 3/4 full spreading the batter to the edges. Do not over fill. Discard any remaining batter, if necessary. Drop the pans a few inches above the counter top surface several times to settle the leavening for an even rise.
3a
Bake 30 minutes or until a wooden pick tests clean & the cakes pull away from the pan sides. Let stand 3 minutes & begin loosening the cakes from the edges using a small offset spatula.
No. 4
Remove them from the pans by inverting them onto a wire rack. Lift the pan slowly & they’ll release. Cool completely, about 1 hour.
No. 5
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 a pecan half. Let stand until set, about 4 hours.
The Tune
“In The Mood” The Andrews Sisters
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Rebecca Gordon
Be sweet.
This looks amazing! I can’t wait to try it. I’m having trouble finding pecans. Is there another nut I could substitute?
Hi Julie, Thank you– so kind of you to say so. Yes, walnuts would be a good substitute & offer a similar flavor. If you come across other recipes & wonder if items may be swapped, don’t hesitate to reach out. I know availability is ever changing in our supermarkets at the moment & they are doing such a beautiful job of having ingredients available to us as they receive them. Let me know how I can help make your cooking & baking time in the kitchen more manageable so you are able to offer wholesome food to your loved ones.
Sincerely,
Rebecca