Hummingbird Upside down Cake (Taste of the South Magazine)

By MarieR

Pecans and coconut add the perfect crunch to this upside down twist.
Taste of the South Magazine, December 2015,Page 81

Ingredients

• Topping:
• UPSIDE DOWN HUMMINGBIRD CAKE
• Makes 1 (10-inch) cake
• 1/4 cup unsalted butter
• 1/2 cup firmly packed light brown sugar
• 2/3 cup toasted pecans, chopped
• 6 fresh pineapple rings
• Cake:
• 1 1/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup sweetened flaked coconut
• 1 teaspoon baking pouider
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 /s teaspoon ground nutmeg
• 1 /s teaspoon ground allspice
• 3/4 cup mashed ripe banana
• 1/2 cup canola oil
• 1 large egg
• Cream Cheese Glaze
• 2/3 confectioners sugar
• 1/4 cup cream cheese, softened
• 1/4 teaspoon vanilla extract
• 1 tablespoon whole milk
• 1-2 teaspoons fresh lemon juice
• In a small bowl, whisk together confectioners' sugar, cream cheese, vanilla, milk and enough lemon juice until glaze reaches desired consistency.

Details

Servings 10
Adapted from tasteofthesouth.com

Preparation

Step 1

1. Preheat oven to 375°.
2. For topping: In a 10-inch cast-iron skillet, melt butter over medium heat; stir in brown sugar. Bring to a simmer; cook 1 minute. Remove from heat. Sprinkle with pecans. Arrange pineapple in a single layer over pecan mixture.
3. For cake: In a large bowl, combine flour, sugar, coconut, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and allspice. Make a well in center of dry ingredients. In a small bowl, combine banana, oil, and egg. Add to dry ingredients.
4. Bake until a wooden pick inserted in cake comes out clean, about
30 minutes. Run a knife around edge; of cake to release sides. Place a flat serving plate ouer cake; carefully invert cake onto plate. Let cool completely on a wire rack. Drizzle with Cream Cheese Glaze.