Hummingbird Cake
User Reviews
5
Hummingbird Cake
Description
This Hummingbird Cake recipe features a combination of mashed overripe bananas and finely chopped pineapple mixed with warm spices including cinnamon and nutmeg to yield a moist, aromatic cake. The addition of toasted pecans integrates a subtle crunch and nutty flavor throughout the batter. The leavening agents and flour provide a tender crumb structure to support the moist fruit filling.
The batter is divided into two prepared 9-inch pans and baked until a toothpick inserted comes out clean, indicating a soft yet well-cooked interior. After cooling, the layer cake is finished with a cream cheese frosting softened with butter, sweetened generously with powdered sugar, and flavored with vanilla and almond extracts. Shredded coconut, toasted or untoasted, adds a sweet and chewy topping that enhances the overall texture and flavor.
Serving the cake chilled or at room temperature allows the frosting to hold well, and the fruit flavors to meld. It is suitable for special gatherings due to its layered presentation and harmonious balance of spices and fruit sweetness.
Ingredients
- 1 cup (198g) pineapple fresh, finely chopped
- 2 1/2 cups (354g) all-purpose flour divided (scoop and level to measure
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) light brown sugar packed
- 3 egg large
- 1 cup (235ml) vegetable oil or canola oil
- 1 tsp vanilla extract
- 1 1/2 cups (366g) banana mashed overripe
- 1 cup (100g) pecans toasted and finely chopped, plus more whole or chopped pecans for decorating if desired
Frosting and topping
- 12 oz. cream cheese nearly at room temperature
- 3/4 cup (170g) unsalted butter nearly at room temperature
- 4 cups (480g) powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups (95g) shredded coconut toasted or untoasted, sweetened
Instructions
- Preheat oven to 350 degrees. Butter two 9-inch round cake pans (at least 2-inch tall) and line bottoms with a round of parchment paper. Butter parchment paper and lightly dust pans with flour, shake out excess.
- In a small mixing bowl, stir together finely chopped pineapple with 1/4 cup all-purpose flour, set aside.
- In a medium mixing bowl whisk together remaining 2 1/4 cups flour, the baking soda, cinnamon, nutmeg and salt.
- In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together granulated sugar, brown sugar and eggs until pale and fluffy, about 3 - 4 minutes.
- Slowly blend in vegetable oil, then mix in vanilla extract. Add half of the flour mixture and using a rubber spatula, fold just until combined. Add mashed bananas and fold to combine, then add remaining flour mixture and fold until combined. Fold in pineapple mixture and chopped pecans.
- Divide batter evenly among prepared cake pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 34 - 40 minutes.
- Remove from oven and allow to cool in cake pans 10 minutes, then run a knife around edge to loosen and invert onto wire racks to cool completely.
- Frost with cream cheese frosting and gently press coconut onto sides. If desired decorate top with a ring of whole or chopped pecans near outside edge.
- For the cream cheese frosting: In the mixing bowl using an electric hand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.
- Add powdered sugar and vanilla and blend again until shade becomes whiter and frosting is fluffy. To firm up the frosting a bit freeze in 3 minute increments mixing between increments until it's reached a slightly stiffer consistency.
Notes
- Use finely chopped pineapple pieces about 1/6-inch to ensure even distribution in the batter.
- This recipe was inspired by Food Network's version of Hummingbird Cake and maintains its classic combination of fruits and spices.
User Reviews
Overall Rating
5
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