Hummingbird Skillet Cake
By Joe
Source: Serious Eats — Stella Parks, Hummingbird Skillet Cake.
A hummingbird skillet cake recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Getting Ready: Adjust oven rack in order to the middle position plus heat to 175°C (180°C). Toast pecans upon a half-sheet pan till a deep gold, around 10 minutes, next leave till completely cold. (The pecans may be toasted in advance plus stored in an airtight container at room temperature for a number of weeks.) While that is happening, peel, trim, plus core the pineapple plus measure 5 ounces (around 2/3 cup; 140g) fruit in this jar of one blender, or one tall, narrow jar if using an stick blender. Reserve the pineapple scraps in order to make fresh pineapple syrup if you like. Peel banana and measure out fruit (3 ounces) (around 1/3 cup; 85g) to tip in along using the pineapple. Blend till there are no lumps left. Use purée promptly or chill up to 3 days and bring to around 20°C (21°C) before use. For the Cake: Mix sugar, baking powder, salt, cinnamon, cloves, bicarbonate of soda, nutmeg, eggs, and vanilla in a mixer with the whisk. Mix on low to moisten, next increase to mid-sized and whip till thick and fluffy, around 5 minutes. Tip in melted butter in a steady stream, next reduce speed to low and add flour. Add fruit purée and mix only till everything is uniformly mixed once smooth. Fold in toasted pecans using a flexible spatula, scraping the bowl along this bottom plus sides to ensure batter is well blended throughout. Move batter to a gently greased 25 cm cast-iron skillet. Bake till the cake is well risen and amber brown, around 45 minutes. A toothpick inserted into this center will have one few crumbs still attached when taken out, and your fingertip will leave one slight indentation in this puffy crust. Move to a heat-safe surface or a rack and cool till no trace of warmth remains, no less than 90 minutes. (this time will vary depending upon the cast iron's gauge plus the type of cooling surface.) in order to Finish: Top the cake using around of your favorite cream cheese (2 cups) frosting or buttercream, along using a scattering of toasted pecans. Enjoy promptly or leave at room temperature till ready to offer, upwards to 24 hours at cool room temperature. Cover leftover slices individually plus store at cool room temperature upwards to 2 days extra after cutting.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
14.2 g per serving
28.4 % of the 50 g daily maximum · 56.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 432 kcal |
| Protein | 5.8 g |
| Carbohydrate | 32.1 g |
| of which sugars | 18.8 g |
| of which free sugars | 14.2 g |
| Fat | 32.3 g |
| of which saturates | 15.7 g |
| Fibre | 1.9 g |
| Salt | 0.73 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
