
In November we start celebrating birthdays in our family, four of which fall before the end of the year. This November my daughter wanted a simple crostata with raspberry jam, but my husband asked for a hummingbird cake. He kept saying, “small, please, I don’t need a big cake.” As if he knew me! I am the queen of cooking for an army, but I was able to control myself and I adapted a recipe from Bake from Scratch for a classic Hummingbird Cake, from a 9 to a 6 inch cake, and to its gluten-free version. Instead of using cream cheese frosting, I used the crème fraîche version I found in their Cake Collection Book. The gluten-free recipe I am sharing here is in its 9 inch original size.
ENJOY!