Hummingbird Cake

Ingredients:

• 3 cups all purpose flour
• 2 cups sugar
• 1 1/2 tsp each baking soda and ground cinnamon
• 1/2 tsp salt
• 3 large eggs
• 3/4 cup oil
• 2 tsp vanilla extract
• 1 can (8 oz) crushed pineapple in juice
• 2 cups mashed bananas (3-4 large)
• 1 cup pecan pieces, finely chopped

• 2 bricks (8 oz each) Neufchatel cream cheese
• 1 stick unsalted butter
• 2 tsp vanilla extract
• 3 cups confectioners sugar
• 2 cups sweetened flaked coconut

Directions:

1. Adjust racks to divide oven in thirds. Heat oven to 350 degrees. You'll need 3 8x2" cake pans coated with cooking spray. Line bottoms with parchment paper; spray paper.
2. Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl until well mixed.
3. In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until well blended. Add to flour mixture; stir just until combined. Divide among prepared pans, spreading evenly.
4. Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert, remove pans, peel off paper and cool completely.
5. In large bowl, with electric mixture on medium speed, beat cream cheese, butter and vanilla until light and creamy. On low speed, gradually beat in confectioners sugar. Beat until fluffy.
6. Place a cake layer on a serving platter. Spread with 3/4 cup frosting, top with cake layer and repeat. Frost sides and then top with remaining frosting. Sprinkle coconut on top to cover, letting some fall onto sides or line sides with chopped pecans. Refrigerate covered. Let stand at room temperature 45 minutes before serving.

Plum and Raspberry Upside-Down Cake

Ingredients:

• 10 TBSP Unsalted Butter, Room Temperature
• 1/3 cup Packed Light-Brown Sugar
• 6 Medium Plums, Halved and Pitted
• 1/2 pint Raspberries
• 1 1/2 cups All Purpose Flour
• 1 tsp Ground Cinnamon
• 3/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 tsp Grated Nutmeg
• 3/4 cup White Sugar
• 1 tsp Pure Vanilla Extract
• 3 large Egg Yolks
• 1/2 cup Sour Cream

Directions:

1. Preheat oven to 375. Spray a round 8 1/2" by 2 1/2" springform pan; line with parchment paper. Melt 2 tbsp butter; pour into pan. Using a sieve, sprinkle light-brown sugar evenly over the melted butter. Arrange plum halves cut side down on top of the brown sugar, squeezing in as many plums as possible to allow for shrinkage during baking. Fill in the gaps with raspberries; set aside.
2. Sift together the flour, cinnamon, baking powder, baking soda, salt and nutmeg; set aside. Cream the remaining 8 tbsp butter and sugar until light. Beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add half the flour mixture, and beat until combined. Beat in the sour cream. Beat in the remaining flour mixture.
3. Spoon cake batter on top of fruit, spreading evenly with a small spatula. Place the pan on a rimmed baking sheet to catch any juices; transfer to the oven, and bake till a toothpick comes out clean, 60-70 minutes. Transfer to a wire rack to cool, about 1 hour. Run a knife around edge of the pan to loosen cake. Remove ring; invert onto a serving plate. Serve at room temperature.