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Hummingbird Layer Cake

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

In my recent years of being educated into Southern culture, there are a few things I’ve learned to be true. I’ve learned that you will be called “Ma’am,” no matter how old you are. I’ve found that iced tea does not come unsweetened; chicken is best served fried. Finally, moreso than football, camouflage, or pickup trucks, Southerners are really serious about their family recipes.

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

During my first year of living in Selma, Alabama, I discovered a number of foods for the first time. Skillet cornbread, fried pork chops, and chocolate chess pie were all foods that I barely knew existed and had definitely had never tried. Of all the bites I tasted during those early months in the deep South, one treat that stands out head and shoulders above all others in my mind is hummingbird layer cake, a cinnamon, pecan, and coconut flavored cake kept moist with the addition of bananas, crushed pineapple, and a sweet cream cheese frosting. While the combination of those ingredients seemed kinda odd to me, I nevertheless tried the cake and immediately fell in love. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

Northerners, I’ll be honest- you’re missing out if you’ve never tried hummingbird cake. In true Southern form, this cake is heavy, rich, and moist, but the bright fruity flavors combined with the warm scent of cinnamon keeps you coming back for more and more. It’s a comforting recipe that somehow tastes like home, and I am beyond ecstatic to share the recipe for this delightful cake with you today!

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This recipe for hummingbird cake comes from a darling Southern book written by my friend Katie Jacobs. “So Much To Celebrate” is an entertaining how-to filled with recipes, party ideas, and more. Katie, a Nashville native, put her keen eye for style, color, and Southern flair to use in this book that is equally beautiful as it is inspiring. While a number of recipes caught my eye, it was the hummingbird layer cake that stole my heart.

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

To make this hummingbird layer cake, we start by mixing the wet ingredients with the sugar until light and fluffy. Next, several mashed bananas, crushed pineapple, pecans, and coconut are added, followed by the dry ingredients and a healthy spoon of cinnamon. The cake gets baked in four separate pans until a toothpick inserted comes out clean. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

The frosting for this hummingbird layer cake is ultra-rich but perfectly sweet. Butter and cream cheese are creamed together before powdered sugar and vanilla are whipped in. In true cream cheese frosting fashion, this icing is fairly loose, so to achieve clean edges, I refrigerated the cake throughout the icing process and tried not to fuss with it too much. As a garnish, I trimmed some fresh blooms, a sweet and feminine topping worthy of a Katie Jacobs cake. I think she would approve. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This hummingbird layer cake is out of this world, a delightful treat to enjoy all year round. If you’re looking for a gift idea for a lady in your life, check out her book at this link here! Katie represents Southern baking well, and I don’t think you’ll be disappointed. Happy baking!

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

If you like this hummingbird layer cake you should check out:

Hummingbird Muffins

Almond Coconut Cake

Banana Coconut Chocolate Cream Pie

 

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Hummingbird Layer Cake

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This hummingbird cake is a Southern specialty from Katie Jacobs’ new book. Moist layers of cake made with cinnamon, banana, and crushed pineapple are filled with pecans and coconut, and the frosting is a rich and fluffy cream cheese icing.

  • Author: Katie Jacobs
  • Prep Time: 35
  • Cook Time: 35
  • Total Time: 90
  • Yield: 12 1x
Scale

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs
  • 2 cups mashed ripe banana (about 3 large)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped pecans
  • 1 cup shredded coconut, unsweetened

For the frosting:

  • 1 pound (16 ounces) cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 11/2 cups (3 sticks) unsalted butter, cut into pieces, room temperature
  • 2 pounds confectioners’ sugar, sifted

Instructions

For the cake:

  1. Preheat oven to 350 degrees. Butter and flour four 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
  4. In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
  5. Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 35 minutes.
  6. Transfer pans to a wire rack. Once cooled, invert cakes onto racks; reinvert, top side up. Cool completely. While cake is cooling, make frosting.

For the frosting:

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated. Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately to frost and layer the cake.

Notes

  • This frosting is rich and fairly loose. To help keep your cake edges clean, refrigerate the cake throughout the icing process to help it set up.

Butterscotch Blondies

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

Thanks, you guys. Thanks for being an awesome blog family. Thanks for not judging the amount of butter and cream cheese we consume here. Thank you for loving me in spite of my rambling and grammatical errors. Y’all are great. 

One of my goals for 2018 was to spend more energy on gratitude- to live out days that were overflowing with thanksgiving. I know, I know, we talk about that a lot here, but it’s primarily because I require so many reminders to be thankful. Life tends to kick us in the proverbial nuts sometimes, and I can’t help but wonder if a heart filled with gratitude might somehow manage to find the gold, even in those moments. Don’t you think so?

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

My mom bought me this book called “The Five Minute Journal.” As its name suggests, the journal requires just a few moments every morning and evening to create a few lists that focus your sights on the positive: 3 Things I’m Grateful For, 3 Things That Would Make Today Great, 3 Awesome Things That Happened Today, etc. I’ve now spent 26 days jotting on those pages, and I have to tell you- I LOVE IT.

Here’s what we do as humans: we dwell on the negative. We get discouraged, kicked down, blown off. We guilt trip ourselves over the things we did wrong, the areas we failed, and in doing so, we completely miss the  beauty that was scattered throughout the process. We lose sight of the tiny bits of hope and joy and goodness that are chalked all over our days. We forget to make the next day better.

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

Admittedly, some moments are harder than others. Weeks pained with illness and anger and loss and exhaustion are no stranger to humans. The realities of this world are a heavy burden to bear, even for the strongest of souls. But what if, even in the midst of trial, we were set on finding the good? What if we squinted and searched through the dark to find a glimmer of light that may have, even if only briefly, cast its warm glow on our story? Wouldn’t it feel good to be reminded of the sweet spots in our days?

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

So “The Five Minute Journal” has been really good for me. It’s challenged me to be thankful (when I feel anything but) and find the right (when all I see is wrong). I would challenge you to do the same: share some gratitude today. Love on someone or something who makes your world pretty and don’t miss the opportunity to swell with hope from all of the lovely things that are sitting right under your nose. My guess is that you have a lot to smile about if you’re willing to look hard.

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

Things I’m grateful for this morning: these butterscotch blondies. Buttery, sweet, and salty blondies filled with butterscotch chips and toasty pecans are just about the best thing to sit on my kitchen counter in months. These taste like comfort food to me, and on cold, bleak January days, they’re about all I need to stay warm.

To make these butterscotch blondies, we start with butter. A whole lot of it is creamed into a mixture of sugars. Eggs and vanilla are added next, followed by a few dry ingredients. Before baking, butterscotch chips and chopped pecans are added to the mix, along with an extra sprinkle of salt. That’s it. Butterscotch blondies are literally the easiest thing you’ll make all week.

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

After baking, these butterscotch blondies keep well in the freezer, maybe forever, but will otherwise be cozy in an airtight container for 2-3 days. I find that butterscotch blondies are best shared with a friend or two, so maybe make a double (or triple?) batch and love the crap out of your neighbors. Give these yummy treats a try, and if you’re looking to share the love, I hope you’ll pour it out with a healthy dose of thanks. I love y’all- have a great weekend.

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

If you like these butterscotch blondies, be sure to check out:

Pecan Toffee Blondies

Brown Butter Blondies: Two Ways

Pretzel Millionaire Bars

Pistachio Honey Bars

Derby Pie Bars

Pretzel Shortbread Peanut Butter Brownies 

 

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Butterscotch Blondies

Butterscotch Blondies by the Wood and Spoon blog by Kate Wood. These are simple rich, and easy blondies made with brown sugar, pecans, and butterscotch chips. The caramel taste in these bars are crowd pleasers and perfect for sharing with a group of people. The recipe bakes quickly in a brownie pan and can be frozen and made ahead. Find the recipe for these nutty blondies on thewoodandspoon.com

These butterscotch blondies are a sweet and salty treat, loaded with toasted pecans and perfect for sharing!

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (130 gm) all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (175 gm) butterscotch chips
  • ¾ cup (75 gm) chopped pecans
  • Extra salt for sprinkling, if desired

Instructions

  1. Preheat the oven to 350 degrees and lightly spray an 8” square baking pan with baking spray.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Add the flour, baking powder, and salt and stir until just combined. Fold in the butterscotch chips and pecans. Sprinkle with additional salt, if desired.
  3. Spread the mixture into the prepared pan and bake in the preheated oven for about 25-30 minutes or until a toothpick inserted just barely comes out clean. Do not overbake. Slice and serve!

Crispy Butter Pecan Cookies

Crispy Butter Pecan Cookies Recipe by The wood and spoon blog by kate wood. These are tiny, mini buttery butter pecan cookies that require just a few minutes to make. These crisp cookies are almost like famous amos cookies and are inspired by Gmomma's cookies. Tiny chopped pecans, sugar, and flour are among the few ingredients here. Find the how to for these small cookies on thewoodandspoon.com

I’ve reached the point of my pregnancy where I think my husband is becoming a bit concerned. Just the other day, he looked at me and said, “Why don’t you go take a shower… or cry… or do whatever you need to do. I’ll take care of Aimee for the rest of the night.” Catching my reflection in the mirror validated his voiced concerns- I looked greasy, tired, and a few minutes shy of a breakdown. So I got in the shower to a soak a bit, and in those minutes of quiet, I dreamed up today’s recipe: crispy butter pecan cookies.

Crispy Butter Pecan Cookies

Now, please don’t mistake my momentary exhaustion for a lack of gratitude. Even on the longest days and most sleepless of nights, I wouldn’t trade the hand I’ve been dealt for anything. It’s in those darkest hours of the night, sitting in the rocking chair in the corner of the nursery, when my big girl is sleeping soundly in my lap and I can feel the rolling movements of my baby boy underneath my skin, that the weight of God’s blessing in my life is almost more than I can bear. There is nothing I could ever do in my lifetime to earn this honor. This duty of motherhood, the title and tasks I wear some days as if it were a dried up milk stain on a favorite silk blouse, is a badge of undeserved love stamped on my life. It’s evidence of one million things I have to give thanks for. Someone, please, in a few months from now when I sit in that same nursery sleeplessly nursing, changing, and consoling the new baby we’re waiting for, remind me that this is a gifted treasure, not a burden to bear.

On that note, remind me also of these crispy butter pecan cookies.

Crispy Butter Pecan Cookies

There’s a lot to love about these little buddies- they’re buttery, crisp, and perfect with a cup of coffee- but they also contain only 5 ingredients and take only 20 minutes to make. If that doesn’t sound perfect for a busy mom’s schedule, I don’t know what does. The inspiration for these cookies came from my hometown hero, GMommas Cookies. OK, so I know I’ve already mentioned them more than a few times like here and here. But why mess with a good thing? These petite, bite-sized cookies are crisp all the way through and have a pronounced, real butter flavor that I have yet to find in many other recipes. Plus, as the cookies bake, the pecans become toasty and nutty and all together decadent.

Yeah, I know. Your mouth is watering. So do yourself a favor and next time you have a spare 20 minutes, grab a glass of milk and a handful of these crispy butter pecan cookies.

On second thought, grab two handfuls. You’re welcome.

Crispy Butter Pecan Cookies

 

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Crispy Butter Pecan Cookies

Crispy Butter Pecan Cookies Recipe by The wood and spoon blog by kate wood. These are tiny, mini buttery butter pecan cookies that require just a few minutes to make. These crisp cookies are almost like famous amos cookies and are inspired by Gmomma's cookies. Tiny chopped pecans, sugar, and flour are among the few ingredients here. Find the how to for these small cookies on thewoodandspoon.com

These crispy butter pecan cookies are delicate, nutty, butter-packed, bite-sized morsels of nutty deliciousness. You cannot eat just one.

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 72 1x
Scale

Ingredients

  • 1 stick of butter, room temperature, but not too soft
  • 2/3 cup confectioners sugar
  • 2/3 cup flour
  • 3/4 cup of finely chopped pecans
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. Using a hand mixer, cream together the butter and confectioners sugar until smooth.
  3. In a separate bowl, stir together the flour, chopped peans, and salt.
  4. Add the dry ingredients to the creamed butter and mix just until combined.
  5. On a baking sheet lined with parchment paper, scoop out 1 teaspoon balls of dough. For uniform cookies, gently and quickly roll each mound of dough into a ball.
  6. Bake 13-18 minutes, or until cookies are fragrant, barely set, and browning on the bottom. Allow to cool to room temperature on a cooling rack.

Notes

  • These cookies are mini! So while one batch makes 72, trust me- you’ll be glad you have extras.