Homemade Hummingbird Cake Recipe
User Reviews
5
Homemade Hummingbird Cake Recipe
Description
The Homemade Hummingbird Cake Recipe integrates ripe mashed bananas and crushed pineapple into a spiced cake with cinnamon and nutmeg, complemented by toasted pecans for texture and nuttiness. The dry ingredients include flour, baking soda, baking powder, salt, sugars, and cornstarch that contribute to a tender crumb and proper rise. The wet ingredients contain eggs, oil, vanilla, and the fruits, combined carefully with the dry mix to avoid over mixing.
Toasting the pecans before folding them in enhances their flavor and texture inside the cake. The cake is baked at 350°F until set. After baking, layers are cooled and frosted with cream cheese frosting, adding tang and sweetness that complements the cake's spices and moist texture.
This cake suits celebratory occasions or any time a moist, flavorful sweet bread is desired. It can be prepared ahead, stored at room temperature or refrigerated for several days, and freezes well for longer storage. Allowing the cake to come to room temperature before serving improves texture and flavor delivery.
Substitutions like cake flour for all-purpose and cornstarch can adjust crumb tenderness, and optional spices like allspice may be added for variation. The recipe can be scaled to fewer layers by adjusting ingredient quantities accordingly.
Ingredients
- 2 cups pecans
- 3 cups all-purpose flour
- 1 teaspoon salt coarse
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup granulated sugar
- 1 1/4 cups brown sugar
- ¼ cup cornstarch
- 3 cups banana about 6 bananas, mashed
- 6 egg large
- 2 teaspoons vanilla
- 1 1/2 cups neutral flavored oil
- 8 ounce pineapple crushed, canned
- cream cheese frosting recipe, quantity x 2
Instructions
- Preheat the oven to 350°.
- Roughly chop the pecans into smaller ¼” x ¼” pieces using a chef's knife or by pulsing in a food processor.
- Transfer the nuts and evenly spread them on a sheet tray lined with parchment paper. Bake at 350° for on the middle rack in the oven for 5 minutes. Set aside.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, sugar, brown sugar, and cornstarch. Mix with a whisk until combined. Set it aside.
- In a separate large bowl, add the peeled ripe bananas and mash them thoroughly with a fork until it is smooth and soupy. It’s ok if there are a few chunks in there.
- Next, add the eggs to the bananas and whisk until it is thoroughly combined.
- Now, add the vanilla, crushed pineapple, and oil and whisk until combined and emulsified.
- Transfer the wet ingredients into the bowl with the dry ingredients and add in 1 ¾ cups of the toasted pecans. Mix until just combined. Do not over-mix.
- Evenly distribute the batter between 3 9” cake pans that have been buttered or sprayed with non-stick spray and have a parchment paper round in the bottom. Bake the cake at 350° on the middle rack in the oven for 30 to 32 minutes or until just firm in the center and browned.
- Cool the cakes on a rack completely until they’ve reached room temperature. This can take up to 2 hours.
- With about 20 minutes or so left in the cooling process, make the Cream Cheese Frosting. Briefly set it aside.
- Remove the cakes from the pans and slice off a thin layer of the top of each cake to flatten it out.
- Ice the cake in layers until it is completely coated.
- Garnish the cake with the remaining ¼ cup of chopped toasted pecans.
- Slice and serve.
Notes
- The cake can be made up to one day in advance for convenience.
- Store covered at room temperature for 3 days or in the refrigerator for up to 5 days to maintain freshness.
- Freeze the cake covered for up to 3 months and thaw in the refrigerator a day before serving.
- Bring refrigerated cake to room temperature for about 1 hour before serving to enhance texture and flavor.
- To create a softer crumb, substitute cake flour for all-purpose flour and cornstarch as directed.
- Optionally add ¼ teaspoon ground allspice for additional spiced flavor.
- You may decorate the cake as desired and use parchment paper rounds in pans to aid removal and moisture retention.
- Toasted pecans intensify the nut flavor; cut them to desired size for texture variation.
- Although traditional, pineapple can be omitted if preferred without affecting main structure.
- The recipe can be halved to make a two-layer cake, adjusting ingredient quantities accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 62g | 21% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 318mg | 13% |
| Potassium | 393mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
