Hummingbird Cake with Cottage Cheese Bowl

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed banana (about 2 medium bananas)
• 1/2 cup crushed pineapple, drained
• 1/2 cup sweetened shredded coconut
• For the cottage cheese bowl:
• 1/2 cup low-fat cottage cheese
• 1/4 teaspoon vanilla extract
• 1 teaspoon honey
• 1 tablespoon toasted sliced almonds

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream together the oil, butter, and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the banana, pineapple, and coconut.
5. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before removing from the pan. Slice and serve with the cottage cheese bowl.
7. To make the cottage cheese bowl, combine the cottage cheese, vanilla extract, and honey in a small bowl. Top with the toasted almonds.

Interesting Facts

• Hummingbird cakes are a classic Caribbean and Southern American dessert.
• Cottage cheese is a great source of protein and other essential vitamins and minerals.
• The pineapple in the cake adds natural sweetness and helps keep the cake moist.