Hummingbird cake is a luscious Southern dessert that combines the sweetness of bananas and pineapples with warm spices, making it a favorite for gatherings and special occasions. Topped with cream cheese frosting and often adorned with nuts, this cake is a celebration of flavors and textures. Whether you’re baking for a birthday or a casual get-together, this cake is sure to impress and satisfy every palate. Let’s dive into this delightful recipe!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans or walnuts
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup butter, softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (for frosting)
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is approximately 20 minutes, and cooking time is around 30-35 minutes.
Nutritional Value
Per serving (1 slice, approximately 1/12 of the cake):
– Calories: 370
– Protein: 4g
– Carbohydrates: 56g
– Fat: 14g
– Fiber: 1g
– Sugar: 30g
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, combine the oil, eggs, and vanilla extract. Mix until well blended.
- Stir the wet ingredients into the dry ingredients until just combined.
- Add the mashed bananas, crushed pineapple, and chopped nuts. Fold gently to mix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a bowl, beat the cream cheese, butter, powdered sugar, and salt until smooth.
- Once the cakes are cool, frost the top of one layer, add the second layer, and repeat. Frost the top and sides of the cake.
Alternative Ingredients
You can substitute crushed pineapple with finely chopped apples or pears for a different flavor. If you prefer a healthier option, use whole wheat flour instead of all-purpose flour, and reduce the sugar slightly.
Serving and Pairings
Hummingbird cake pairs wonderfully with a cup of coffee or tea. It’s also delightful with fresh fruit, such as berries or sliced bananas, or serve it with a scoop of vanilla ice cream for extra indulgence.
Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to five days. It can also be frozen for up to three months. To reheat, simply let it come to room temperature or warm it in the microwave for a few seconds.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake; mix just until combined.
- Not measuring ingredients accurately may affect the texture and flavor.
- Oven temperature variations can cause uneven baking; use an oven thermometer.
- Skipping the cooling step can lead to a messy frosting application.
- Using unripe bananas will alter the sweetness and flavor of the cake.
Helpful Tips
- Use ripe bananas for maximum sweetness and moisture.
- Chill your mixing bowl and beaters for the frosting to achieve a fluffier texture.
- For added flavor, toast the nuts before adding them to the batter.
- Consider adding a touch of coconut for extra texture and flavor.
FAQs
What makes hummingbird cake unique?
Hummingbird cake is unique due to its combination of tropical flavors, including bananas and pineapple, which create a moist and flavorful dessert. The addition of nuts and spices enhances its richness, making it a beloved Southern classic.
Can I make hummingbird cake in advance?
Yes, hummingbird cake can be made in advance. It stays moist and flavorful for several days when stored properly. You can also freeze the layers before frosting for later use.
What is the best way to frost the cake?
To frost the cake, ensure it is completely cool. Use a serrated knife to level the tops of the cake layers if necessary. Apply a crumb coat first to seal in crumbs, then finish with a thicker layer of frosting.
Can I add other fruits to the recipe?
Absolutely! You can experiment with various fruits like mango or diced peaches. Just ensure the fruit is well-drained to prevent excess moisture in the batter.
Is it possible to make a gluten-free version?
Yes, you can make a gluten-free version by using a gluten-free flour blend. Be sure to check the other ingredients for gluten content, especially in the baking powder and mixed nuts.
Conclusion
Hummingbird cake is a delightful dessert that brings together the best flavors of the tropics. With its moist texture, sweet frosting, and crunchy nuts, it’s perfect for any occasion. Whether you’re celebrating a special event or simply indulging in a treat, this cake is sure to be a hit. Enjoy every slice!
Hummingbird Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 1 cup crushed pineapple drained
- 1 cup chopped pecans or walnuts
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 1/4 cup butter softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, combine the oil, eggs, and vanilla extract. Mix until well blended.
- Stir the wet ingredients into the dry ingredients until just combined.
- Add the mashed bananas, crushed pineapple, and chopped nuts. Fold gently to mix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a bowl, beat the cream cheese, butter, powdered sugar, and salt until smooth.
- Once the cakes are cool, frost the top of one layer, add the second layer, and repeat. Frost the top and sides of the cake.
