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Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Hummingbird Cake

This nut-free recipe for Hummingbird Cake is full of pineapple, banana, and sunflower seeds!  There’s so much flavor you won’t miss the nuts! Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

I’m allergic to nuts.  I mean, I can have peanuts because technically they’re a legume, but almonds, walnuts, cashews… they make me swell up and honestly I don’t want to know what happens after that.

Since Hummingbird Cake traditionally has nuts in it, I’ve never tried it because of that.

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

I was recently at an event where the Hummingbird Cake was made by Dog Tag Bakery.  DTB is a nut-free bakery and when I realized that the cake would have no nuts I jumped at the chance to try it!

This recipe actually is the same recipe they use at Dog Tag Bakery!  I’m so blessed to know the pastry chef there and she was so gracious to share it with me!  Thank you, Rebecca!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Holy cow… I’ve been missing out in my life!!  The combination of the banana and pineapple together make the Hummingbird cake incredibly moist and flavorful.

Add the crunch of sunflower seeds and the richness of the cream cheese frosting and  OH MY this cake is out of this world!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Making this cake was fun too.  It was the first cake I assembled at my photographers studio so it was a challenge to decorate it without all my tools at home.

Fanette of Frenchly Photography did an amazing job capturing the beauty of this Hummingbird Cake!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

The recipe that Rebecca gave me didn’t include a recipe for frosting.  So, I used my pipeable cream cheese frosting recipe and doubled it to have enough to finish off the cake.

Happy Baking!

Hummingbird Cake

Hummingbird Cake

Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients

Cake

  • 1005g cake flour
  • 1065g sugar
  • 14g salt
  • 14g baking soda
  • 8g ground cinnamon
  • 366g eggs
  • 511g vegetable oil
  • 560g crushed pineapple, drained before weighing
  • 32g vanilla extract
  • 1136g banana, mashed
  • 295g sunflower seeds

Frosting

  • 16oz full fat cream cheese, room temperature
  • 1 cup unsalted butter, room temp for 30 minutes before using
  • 5 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp heavy cream, as needed
  • Sunflower Seeds, for decoration

Instructions

Cake

  1. Preheat oven to 400F degrees. Line, grease and flour 3 8in round cake pans.
  2. Weigh the flour, sugar, salt, baking soda and cinnamon and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs and oil.
  4. Sift the dry mixture into the bowl with the eggs/oil. Mix on low for 1 minute, making sure the bottoms and sides of the bowl have been scraped so all the dry is combined into the wet. Do not over mix!
  5. Fold in the banana and pineapple. Mix on low for 30 seconds.
  6. Add the sunflower seeds and mix an additional 15 seconds. Scrape the bowl.
  7. Measure 1660g of batter for each prepared pan.
  8. Bake for about 50 minutes or until a tooth pic comes out clean from the center of the cake.
  9. Allow the cakes to cool for 10 minutes until removing to cool completely on a wire rack.

Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the slightly room temperature butter and cream cheese just until combined.
  2. Sift the powdered sugar then measure out 5 cups. One cup at a time, add the sugar and slowly mix to combine. Do not mixer longer than it takes to combine.
  3. Pour the vanilla evenly over the frosting and mix slowly to combine.
  4. Scrape the sides of the bowl then mix on high for 5-7 seconds. STOP MIXING!
  5. Test the consistency of the frosting, if it is too thick add a teaspoon of heavy cream and mix only until incorporated. If the frosting is too soft, chill for 20 minutes before frosting.

Assembly

  1. Trip the hump/top of each cake so they are relatively level.
  2. Place the first layer of cake on the cake stand and spread frosting evenly over the top. Add the second layer and repeat. Finish by placing the their layer, cut site down, on top.
  3. Frost a very thin crumb coat over the outside of the cake. Chill cake for 30 minutes. (Leave frosting in cool place while the cake chills).
  4. Once the crumb coat is chilled firm, frost the sides and top of the cake.
  5. Using a star tip, pipe swirl dollops of frosting around the outside top edge of the cake.
  6. Sprinkle sunflower seeds on each swirl to garnish.
  7. Chill until ready to serve. When ready to serve, remove from fridge for 20 minutes before cutting.

Notes

Recipe courtesy of Dog Tag Bakery.

 

Mango Pineapple Salsa | JavaCupcake.com

Mango Pineapple Salsa

Squeeze every last ounce out of summer by making my Mango Pineapple Salsa!  It’s sweet, spicy and so delicious!

Mango Pineapple Salsa | JavaCupcake.com

I’m so excited for Fall, but I’m really going to miss the flavors of summer.  So this week, I made a big batch of Mango Pineapple Salsa to keep summer going!  I got the idea for this salsa from a Mexican restaurant we like to eat at here in Germany.  I know that sounds strange… good Mexican food in Germany but this place had a sweet salsa that was made with mangos and I wanted to recreate it at home!

Mango Pineapple Salsa | JavaCupcake.com

The first time I made it, I only used 1 mango and half a pineapple and the salsa was gone in one day.  Yeah… I ate it all and was stingy about it too.  I had  no intention of sharing with my kids or my husband.  Ha!  My son loved it so much that I knew I needed to make it again so he could enjoy it.  I doubled the batch this week and shared it with everyone!

I used my Nicer Dicer to chop all the fruit and veggies so the salsa came together in about 10 minutes!  If you don’t have a Nicer Dicer, you really shoudl get one… it’s perfect for chopping and dicing, especially when you have a lot to do!

Mango Pineapple Salsa | JavaCupcake.com

I love this sweet salsa so much, that I found myself eating it straight from the bowl.   I mean, chips were good too but the flavors in this salsa are the perfect combination of sweet and spicy.  I love it.  And I don’t feel guilty at all about eating this salsa because there is nothing in it that’s bad for you.  Fruit and veggies.  Can’t get better than that!

Mango Pineapple Salsa | JavaCupcake.com

As I was trying to decide who I was going to photograph the salsa I brainstormed different ways it could be served.  I scanned my cabinets for props and came up with the idea to serve the salsa in a mason jar.  I also had a metal round tray and thought the two would work perfectly together.  I filled the mason jar with salsa, set it int he center of the tray with a serving spoon and surrounded it with chips.  Perfect!

Mango Pineapple Salsa | JavaCupcake.com

So don’t rush into Fall too quickly, there’s still a few days left of summer and you should definitely treat your family to this delicious and healthy salsa!

Wanna know more about my Nicer Dicer?  You can buy one here!

Mango Pineapple Salsa

Mango Pineapple Salsa

Yield: 8-10 cups
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 2 large mangoes
  • 1 large pineapple
  • 1 medium/large red onion
  • 2 bunches of cilantro
  • 1-3 medium jalapenos
  • 2 limes
  • sugar
  • salt/pepper

Instructions

  1. Peel the mangoes. Cut the flesh of the mango away from the seed in the center in large pieces. Dice the large pieces of mango into small chunks. To do this quickly, I used a Nicer Dicer using the smallest square blades to dice them into small, even pieces. Put the diced mango in a large bowl and sprinkle with 2-3 Tbsp of sugar.
  2. Peel and core the pineapple. Dice the pineapple flesh into the same size chunks as the mango. I also used the same Nicer Dicer chopper for the pineapple. Add the pineapple to the mangoes and toss to combine.
  3. Peel the skin off the red onion then dice it into small squares. Again, I used the Nicer Dicer for this step. Add the onions to the fruit.
  4. Depending on how spicy you want your salsa deseed the number of jalapenos you want to use. For less spicy, only use one jalapeno. For more spicy, use three. After the jalapenos are deseeded, dice them finely. I did this by hand because I wanted a finer dice. Add it to the bowl and toss it all together.
  5. Zest and juice the limes and pour it over the salsa then toss together.
  6. Remove the stems from the bunches of cilantro then chop the leaves. Add this to the salsa and toss together.
  7. Sprinkle 2-3 Tbsp of sugar over the salsa.
  8. Salt and pepper to taste (I didn't measure this, but I was generous). Toss the salsa together again.
  9. Taste the salsa. If you think it needs to be sweeter, add more sugar. If it needs more seasoning, add more salt/pepper. There is really no wrong way. What tastes good to you is how you should make it!
  10. Store in an air tight container for up to 2 weeks in the refrigerator.

 

Grilled & Glazed Pineapple | JavaCupcake.com

Summer Sides for your next BBQ

 

This post is sponsored by Hebrew National via Mode Media.

Boost your summer BBQ up a notch with these three delicious Summer Sides!

Summer Sides for your Next BBQ | JavaCupcake.com

You’re having your favorite Hebrew National All-Beef Franks for dinner again, but you want to spice things up a bit with the sides.  I’ve got three perfect sides for you that are light, fresh and delicious!

Fourth of July Soiree | JavaCupcake.com

Summer Sides for your Next BBQ | JavaCupcake.com #greatergrilling #HebrewNational

Living in Germany, I get inspired by my German friends who bring traditional side dishes to parties and cookouts.  Someone always brings potato salad.  German potato salad on the surface may look like American potato salad, but I guarantee you it’s not the same.

Bavarian Potato Salad | JavaCupcake.com

This potato salad recipe comes from my friend Mareile who is half German and lives near me here in Germany.  She’s from the North of Germany and this recipe is unique to that region!

Bavarian Potato Salad - Summer Sides for your Next BBQ | JavaCupcake.com #greatergrilling #HebrewNational

This family recipe goes back at least four generations in Mareile’s family and is nothing short of spectacular and makes the perfect addition to a summer BBQ.

Get the recipe for this Bavarian Potato Salad here!

Cucumber Tomato Salad | JavaCupcake.com

Summer means there are always fresh, in-season vegetables available at the grocery store.  My son Matthew loves cucumbers and I love tomatoes, so I whipped up this light Cucumber Tomato Salad to go with our BBQ.

Fresh cucumbers, seeded tomatoes and a red onion are dressed in olive oil and red wine vinegar with salt and pepper.  It takes only a few minutes to whip up and is the perfect summer side.

Get the recipe for this Cucumber Tomato Salad here!

Grilled & Glazed Pineapple | JavaCupcake.com

We have to have something sweet on our plate with our BBQ too so I sliced and grilled a pineapple then drizzled a brown sugar based glaze over the top.  It’s uncomplicated and delightful.

NOTE: The combination of franks and these toppings may not be Kosher.

Grilled & Glazed Pineapple

Grilled & Glazed Pineapple

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes

Ingredients

  • 1 pineapple, peeled, cored and cut into long slices
  • 1/3 cup dark brown sugar
  • 50ml bourbon or whiskey
  • 1 tsp vanilla extract
  • Skewers

Instructions

  1. In a small sauce pan over medium high heat, combine the brown sugar, bourbon and vanilla. Whisk to combine. Bring the mixture to a bubble, keep whisking then remove from the heat to cool.
  2. Slice each slice of pineapple onto a skewer then set the slices onto a hot grill.
  3. Grill each side a few minutes until grill marks start to form. You just want to warm the pineapple and get grill marks, do not burn them!
  4. Once you like how they look, remove them to a serving dish.
  5. Drizzle the glaze over the top of the pineapple slices.
  6. Serve immediately.

So if you’re in need of the perfect Summer Sides for your next BBQ, try my Bavarian Potato Salad, Cucumber Tomato Salad and Grilled & Glazed Pineapple!  Summer Sides for your BBQ | JavaCupcake.com

Summer Sides for your Next BBQ | JavaCupcake.com #greatergrilling #HebrewNational

AuthorLogoWhat makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by‐products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit Hebrew National All-Beef Franks.

 

Spiced Pineapple Raspberry Upside-Down Cake

Spiced Pineapple Raspberry Upside Down Cake by JavaCupcake.comI’ve been wanting to try making a pineapple upside-down cake for a few months now… but just didn’t have the time.  The, Jessie’s (aka CakeSpy) new book, The Secret Lives of Baked Goods, came out and it had a recipe for the cake in it.  I *knew* that meant it was time to make it!

But… you know me, I really just can’t leave a good recipe alone.  hehe I had to put a JavaCucpake spin on Jessie’s recipe and make a few changes!  Instead of cherries, I used fresh raspberries and also added some vanilla and spices to the cake batter… and so was born my Spiced Pineapple Raspberry Upside-Down Cake!

Spiced Pineapple Raspberry Upside Down Cake by JavaCupcake.com

Today is also the first day of my husbands pre-deployment leave.  What that means basically is that he gets some time off before his unit deploys to war.  This time off is a blessing… and a curse.   I am so very grateful to be able to spend a big block of time with my husband and family.  We get to travel, sleep in, spend quality time together.  But – that also means that shortly after this vacation – he’s going to leave me, our kids, our life and join a war to do his job – defend our country.

*sigh* .

But, one this is certain.   I will always have my family and my friends… my baking, my passion for bringing others joy with my blog… and you.  My fabulous readers and my friends.   I know these coming weeks will be great… the coming months difficult… but I also know that I’ll have you to help me through it.  Thank you.

Enjoy!

Spiced Pineapple Raspberry Upside Down Cake by JavaCupcake.com

Spiced Pineapple Raspberry Upside-Down Cake

Yield: 1 9-inch square cake

Ingredients

Topping

  • 5 Tbsp unsalted butter, melted
  • 2/3 cup light brown sugar, packed
  • 9 slices canned pineapple rings, drained of juice
  • 21 fresh raspberries

Cake

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup + Tbsp heavy cream
  • fresh raspberries, for garnish (optional)

Instructions

  1. Preheat oven to 350 F degrees. Gently spray 9x9in pan with cooking spray.
  2. Melt butter for topping and pour into the prepared 9x9in pan.
  3. Crumble the brown sugar in your hand and sprinkle it over the butter. Use a fork to break up any clumps and incorporate the butter and sugar together. Using the back of a spatula, gently press the butter and sugar evenly over the bottom of the pan until it's completely covered.
  4. Arrange the pineapple over the butter and sugar. You should be able to lay them out 3x3 - like a TicTacToe board.
  5. Place a fresh raspberry, hole side down, in the center of each pineapple. Also, place a fresh raspberry, hole side down, in the spaces between the pineapples. (Note: I did not put a berry in the 4 corners due to space, but you can if you have room.) Set the pan aside.
  6. In a medium bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  7. In the bowl of your stand mixer, cream together the butter and sugar for the cake for at least 3-5 minutes. Scrape down the sides of the bowl several times during this process.
  8. Add the eggs one at a time and mix well after each addition until completely incorporated.
  9. Mix in the vanilla.
  10. Alternating, add the flour and heavy cream beginning and ending with the flour. Mix just until combined. Scrape the sides of the bowl after each addition of flour.
  11. Gently scoop the batter into the pan. Using an offset spatula, slowly spread the batter over the fruit being careful not to move any of the fruit from their place. Spread the top of the batter smooth and flat.
  12. Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
  13. Immediately after removing the cake from the oven, place your serving platter upside down over the pan. In one motion, flip the plate and pan over. Leave the pan in place for several minutes so that the juices of the fruit and brown sugar/butter drip into the cake.
  14. Gently lift the pan off the cake.
  15. Garnish with fresh raspberries.
  16. Jessie's book says to "store the cake loosely covered at room temperature for up to 2 days."
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