If you have never heard of a
Hummingbird Cake before, you must
not be Southern or have been to the
South. Because they are everywhere
in the South. You can find this cake
listed on many menu’s or in bakeries.
I would compare it to a carrot cake,
because it is a dense moist cake.
Usually topped with a cream cheese
frosting and nuts. What makes this
cake so full of flavor are the banana’s
and crushed pineapple. Recipes of this
cake are found in every Southern
cook book passed down through the
generations. Many cooks like to add
their favorite, spice, fruit or nut to
the batter to make it their “signature”.
I guess you could say that is what I
have done with this recipe as well.
Hummingbird Cake Waffles
with Coconut Syrup
1 1/2 Cups All Purpose Flour
2 tsp. Baking Powder
3/4 tsp. Salt
1 tsp. Cinnamon
1 1/2 Cups Buttermilk
1/2 C. Sugar
2 Egg’s
2 TBSP Oil
2 Ripe Banana’s~ mashed
1 (8oz.) Crushed Pineapple ~ drained
Coconut Syrup
1 Stick Butter
1 1/2 Cups Buttermilk
1 C. Sugar
1/2 tsp. Baking Soda
1 tsp. Coconut Extract
Start by sifting together the
flour, baking powder, salt
and cinnamon. Set aside.
In a small bowl combine the
remaining ingredients, stir to
mix well. Pour this into the
dry sifted ingredients,
beat together. Let batter sit
for 10 minutes while you make
the coconut syrup.
In a sauce pan combine all
the ingredients expect the
extract. Bring mixture to a
rolling boil for 2 minutes.
Remove from heat, stir in extract.
Now it’s time for waffles!
Follow directions for your own waffle
maker. However I will let you know
I had to add another minute of cooking
time to mine, due to the cake being
so thick and full of yumminess.
Serve them hot along side the
sinful coconut syrup~ divine!
I am sure that once you have
tasted these waffles, and this sinfully
delicious coconut syrup you will
be addicted!
Lark
Print Friendly
