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Baking With The Kids and Mother’s Day Breakfast In Bed – Hummingbird & Jam Bundt Cake

EatPost Category - EatEat

Is breakfast-in-bed considered the official pastime of Mother’s Day? God I hope not. Don’t get me wrong, breakfast in bed sounds like heaven! However…that vision includes a king sized bed in some posh, lux hotel with a zillion thread count sheets, a duvet made of something that is a cross between clouds and marshmallows, and of course the most important, a butler to clean up afterwards. There are no cartoons blaring and our only duty is to read today’s crisp, untouched newspaper while the sun shines through the pristine, streak-free window (minus sweet little fingerprints or half peeled-off Mickey Mouse stickers that are adorned to the glass for life).

Now smack down to reality mama’s, our breakfast in bed (at home prepared lovingly by our devout family, of course) looks more like this; me holding my coffee cup over my head so no one knocks it over (however someone will most likely jump into my lap spilling the coffee over my bedhead anyway) children fighting over mommy’s pancake, which then equates to maple syrup handprints over my sad, Ikea duvet. Regardless, whichever experience comes your way this Mother’s Day, save yourself some stress and why not simply prepare breakfast with the kids (hubs cleans up the dishes, of course).

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If you haven’t baked with the kids yet, let me give you a few pointers. First, let them help with the steps that are easy to clean up. I let my older son (who’s almost 4) add the smaller quantity ingredients like salt, baking powder, vanilla extract, etc. If he accidently spills or misses the bowl, it’s easy to wipe off the counter. Now spilling one cup of milk is something completely different…

If you’re making muffins or cupcakes, let them have their own tray to fill (or decorate). Kids love having a bit of ownership in the kitchen, my son loves to see his creations come out of the oven.

Everyone loves tasting batter, heck I sometimes bake cookies just to eat the dough….but the raw eggs/kids combo is a big no-no. If you’ve got a little one begging to lick the spoon, here’s a trick: let everyone have a taste before you add the eggs. I kind of make it a big deal like ‘come and get it before the eggs go in, this is the last chance!’ This way they start to understand early on that tasting a recipe with raw eggs isn’t an option and they’ll be less likely to sneak when you’re not looking.

This Hummingbird and Jam Bundt Cake is a snap to throw together and easy enough for the kids to help along the way. Here’s another quick tip for leftovers. Cut the cake into single serving slices. Wrap each slice in plastic warp then again in aluminum foil. Place slices in a freezer zip lock bag and freeze up to 3 months. This way it’s easy enough to pull one slice out when your midnight sweet tooth attacks.

Hummingbird & Jam Bundt Cake

Serves 10-12

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ cups white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 4 eggs, room temperature
  • ¾ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, lightly drained
  • 2 cups bananas, mashed
  • 1 cup pecans, coarsely chopped
  • ¾ cup strawberry jam (or your favorite flavor)

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10-cup bundt pan.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  3. Using an electric mixer beat the eggs, oil, bananas, and vanilla until well combined. Gradually add the dry ingredients in three additions; do not over mix. Fold in the pineapple and walnut until combined.
  4. Place 1 cup of the batter into the bottom of the prepared pan. Spread batter with a butter knife until it’s somewhat level. Spoon the jam evenly over the batter. Use the back of the spoon to gently spread the jam, creating an even layer. Carefully pour remaining batter over the jam layer. Insert a knife into the pan to gently swirl the jam layer into the batter.
  5. Bake 55-60 minutes OR until a toothpick inserted into the center of the pan comes out clean (be sure to insert deeper than the jam as it will remain sticky). *Depending on your oven setting/fan it may take longer, even up to 70 minutes.
  6. Remove from oven and allow pan to cool on a wire rack for 25 minutes. Gently turn out cake onto cake platter or serving dish. Dust with powdered sugar.
  7. Cake can be eaten warm (best!) or stored in the fridge for up to 3 days. Also freezes beautifully.

Image #1 sourced via Pinterest

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