Chickadee Cake

Adapted from: Shauna Moon

Serves: 12

Prep time: 20 minutes
Cook time: 35 minutes per layer

Ingredients:

3 cups flour (or GF alternative)

1 tsp salt

1 tsp baking / bicarb soda

1 tsp cinnamon

340 g (1.5 cups) unsalted butter, softened

1 cup honey

1.5 tsp vanilla extract

3 eggs

227 g (8 oz) canned crushed pineapple, undrained

300 g sliced banana (about 3)

100 g (1 cup) chopped walnuts or pecans

+50 g (1/2 cup) chopped walnuts or pecans for decor

Icing: 

227 g (8 oz) cream cheese, softened

113 g (8 tbsp / 1/2 cup) unsalted butter, softened

1/2 cup honey OR 500 g (17.64 oz) icing / powdered sugar

1 tsp vanilla extract

Interestingly, this cake was novel to me when first introduced seven years ago. Yet, the internets are full of variations and different names for it. I think the key component to this cake is pineapple + banana + nuts. This one takes a twist by being "sugar free" with only honey and fruit to sweeten it (okay, and sweetened pineapple juices). I cheated for the frosting and used icing/powdered sugar, but I have made it with honey before and it is great either way. 

Cake is one of my favourite desserts to make and enjoy. A fresh cake cannot be beat. I akin that first piece of cooled, frosted cake to a first slice of freshly baked and buttered bread. Mmmmmm.... now I want bread. Like bread, it's impossible to sneak one piece before serving. But goodness! I will shamelessly slice a knife through a cake that has no presentation-purpose other than to be eaten. I digress. 

I love this cake because it is just sweet, and not too sweet. It would pair well with a cup of tea or coffee mid-morning on a balmy spring day--or something like that. The fresh fruit and honey help make it feel light. The tart pineapple contrasts with the warm honey-cinnamon vibe of the rest of the cake. Of course the tart cream cheese frosting also gets playful with taste buds. Give it a try! It's the perfect 'let's have friends over for tea or lunch' cake. Also look how smashing it is with absolutely minimal decoration skills required. 

Ingredients:
3 cups flour (or GF alternative)

1 tsp salt

1 tsp baking/bicarb soda

1 tsp cinnamon

340 g (1.5 cups) unsalted butter, softened

1 cup honey

1.5 tsp vanilla extract

3 eggs

227 g (8 oz) canned crushed pineapple, undrained

300 g sliced banana (about 3)

100 g (1 cup) chopped walnuts or pecans

+50 g (1/2 cup) chopped walnuts or pecans for decor

Icing: 

227 g (8 oz) cream cheese, softened

113 g (8 tbsp / 1/2 cup) unsalted butter, softened

1/2 cup honey OR 500 g (17.64 oz) icing / powdered sugar

1 tsp vanilla extract

Directions:
1. Preheat the oven to 170 C / 350 F. Grease a cake pan and set aside. 

2. In a large bowl, combine the flour, salt, baking / bicarb soda, and cinnamon. Set aside. 

3. In a medium bowl, use beaters to mix together the butter and honey. Then add the vanilla and eggs, one at a time. 

4. Add the wet ingredients to the dry ingredients and mix until just combined. 

5. Fold in the pineapple, banana, and nuts until just incorporated. 

6. Pour batter into the pans and bake until a toothpick comes out clean (30-35 minutes). 

7. Meanwhile to make the frosting, cream together the cream cheese and butter, beating until smooth. Add the sugar/honey and vanilla, beating until light and fluffy. 

8. Allow the cakes to cool before frosting it. Sprinkle with additional chopped nuts.