Spring has sprung here in Georgia in full force (just look at anything standing still outdoors, the surface has healthy layer of pollen coating it). And what comes hand-in-hand with spring? Cake! Well, at least in my mind, with all the family birthdays and other fun events that spring bring with it, that what it means to me. With events necessitating cake in my near future, I was trying to come up with something to make. I happened upon a recipe that I’ve been meaning to try – hummingbird cake.
Now, because we all know I’m not very good at following recipes, I messed with the recipe quite thoroughly and came up with my own b=version. And, since hummingbird cake seemed like a pretty random name, I just decided I would come up with me own name. Thus I named it bumble bee cake. With the pineapple filling added decoratively, it actually looks a bit like a bee! Now this is the original recipe, and it makes 3 layers – which I ended up only making 2 real layers, plus the fun GT layer you see. If you have 3 8” layer cake pans then you can go extra fancy and make a 3 layer cake. Or you can do it my way, and do a traditional 2 layer cake and a secondary cake – in a fun silicone mold.
3 c flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 c mashed pineapple
2/3 c shredded carrot
1 c mashed ripe banana
¾ white sugar
¾ c packed brown sugar
2 tsp vanilla
1 c plain greek yogurt
¼ c oil (I used olive oil)
Pre-heat oven at 350ᵒ and oil and flour 3 8-9” cake pans, line the bottoms with parchment paper.
Wisk together the pineapple, banana, carrot, white sugar, brown sugar, vanilla, yogurt, oil, and eggs. Add the flour, salt, soda, cinnamon, nutmeg and cloves and mix until well combined. Pour onto the prepared cake pans.
Bake for about 30 minutes, until lightly brown on top. Allow to cool for about 10 minutes. Run a knife around the edge of the pan and invert on a cooling rack.
1 c mashed fresh pineapple (with juice)
½ c granulated sugar
2 Tbs water
1 Tbs corn starch
In a medium sauce pan cook the pineapple and sugar over medium heat for about 10 minutes. Whisk together the water and corn starch. Add the corn starch mixture to the cooking pineapple mixture and cook until thick.
Remove from heat and cool – I’d advise putting it in the fridge.
2 Tbs butter, room temperature
8 oz cream cheese, room temperature
¼ c plain greek yogurt
1 Tbs lemon juice
3-5 c powdered sugar
1-2 Tbs milk
Combine the butter, cream cheese, yogurt and lemon juice in the bowl of your sand mixer and whip on high, with your whisk attachment. Slowly add the powdered sugar, a cup at a time (stop your mixer to add the sugar and slowly mix it in). Once the mixture gets thick, add the milk and whip on high until you get a good spreading consistency.
Layer the cakes, adding the pineapple filling between each layer. Cover the layered cakes with the frosting. Cool until ready to serve. I used the additional pineapple filling to garnish the cake (which I wouldn’t suggest if you’re traveling with the cake).