Hummingbird Upside down Cake (Taste of the South Magazine)

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

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  • 10

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.

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.

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