Introduction
Hummingbird Cake is a classic Southern dessert that embodies the warm, inviting flavors of the South. This moist and flavorful treat is a delightful combination of ripe bananas, sweet pineapple, and crunchy pecans, making it irresistibly delicious. Topped with a rich and creamy cream cheese buttercream frosting, Hummingbird Cake is perfect for birthdays, weddings, or any special occasion that calls for a homemade dessert.
Detailed Ingredients with measures
For the Cake:
250g all-purpose flour
200g granulated sugar
50g brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 large eggs
120ml vegetable oil
1 teaspoon vanilla extract
100g crushed pineapple (with juice)
2 ripe bananas, mashed (about 200g)
80g chopped pecans
For the Cream Cheese Buttercream Frosting:
225g cream cheese, softened
115g unsalted butter, softened
300g powdered sugar
1 teaspoon vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10-12 servings
Directions:
1. Preheat your oven to 175°C (350°F) and grease two 20cm (8-inch) round cake pans.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
3. Add the eggs, vegetable oil, and vanilla extract, mixing until combined.
4. Stir in the mashed bananas, crushed pineapple (with juice), and chopped pecans until well incorporated.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. To make the frosting, beat the cream cheese and butter together until smooth.
8. Gradually add powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
9. Once cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the entire cake.
10. Garnish with additional chopped pecans if desired. Slice and enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F) and grease two 20cm (8-inch) round cake pans.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
Step 3: Combine Wet Ingredients
Add the eggs, vegetable oil, and vanilla extract to the dry ingredients, mixing until combined.
Step 4: Add Fruits and Nuts
Stir in the mashed bananas, crushed pineapple (with juice), and chopped pecans until well incorporated.
Step 5: Divide and Bake
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare the Frosting
To make the frosting, beat the cream cheese and butter together until smooth.
Step 8: Add Powdered Sugar
Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Step 9: Frost the Cake
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the entire cake.
Step 10: Garnish and Serve
Garnish with additional chopped pecans if desired. Slice and enjoy!
Notes
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Customization
Feel free to add shredded coconut or swap walnuts for pecans for different flavors.
Ripeness of Bananas
For the best flavor, use very ripe bananas, as they will provide more sweetness and moisture to the cake.
Cooling Time
Ensure cakes cool completely before frosting to prevent melting the cream cheese buttercream.
Storage Instructions
Room Temperature
If the cake is not frosted, it can be stored at room temperature in an airtight container for up to 2 days.
Refrigeration
Frosted Hummingbird Cake should be refrigerated to keep the cream cheese buttercream from spoiling. Store in an airtight container for up to 5 days.
Freezing
To freeze, wrap the unfrosted cake layers tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before frosting.
Serving Suggestions
Serve slices of Hummingbird Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair with freshly brewed coffee or iced tea to complement the flavors. For special occasions, garnish each slice with additional chopped pecans or fresh fruit for an appealing presentation.
Nutritional Information
Per Serving (1 slice, approx. 1/12th of cake):
Calories: 380
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 200mg
Total Carbohydrates: 55g
Dietary Fiber: 2g
Sugars: 35g
Protein: 5g
This information may vary based on the specific brands of ingredients used and portion sizes.
Ingredient Substitutions
Flour
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Sugar
You can use coconut sugar or maple syrup instead of granulated and brown sugar, adjusting the quantity to achieve desired sweetness.
Eggs
For an egg-free cake, substitute each egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, sets for 5 minutes).
Vegetable Oil
Olive oil or melted coconut oil can be used in place of vegetable oil for added flavor.
Pineapple
Freshly crushed pineapple can replace canned pineapple for a fresher taste.
Pecans
Walnuts can be swapped for pecans if preferred or if there are nut allergies.
Cook techniques
Mixing Dry Ingredients
When preparing the cake batter, it's important to whisk the dry ingredients together thoroughly to ensure even distribution of the baking soda, cinnamon, and salts throughout the flour.
Incorporating Wet Ingredients
Add the wet ingredients (eggs, oil, and vanilla extract) to the dry mixture gradually, mixing until just combined. Overmixing can lead to a dense cake.
Mashing Bananas
Ensure the bananas are fully mashed to prevent chunks in the batter, which can affect both texture and moisture content.
Baking the Cake
To achieve a perfectly baked cake, place the pans in the center of the preheated oven. Rotate the pans halfway through baking for even heat distribution.
Cooling Technique
Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack. This prevents them from becoming soggy.
Making Cream Cheese Buttercream
Beat the cream cheese and butter until smooth and creamy before adding the powdered sugar. This helps to avoid lumps in the frosting.
Layering the Cake
When frosting, apply a thin layer of frosting on the first cake layer before adding the second layer. This technique helps to keep crumbs from mixing into the frosting.
Garnishing
Sprinkle additional chopped pecans on top of the frosted cake for added texture and a decorative finish.
FAQ
Can I use a different type of nut instead of pecans?
Yes, walnuts are a common substitute if you prefer a different flavor or texture.
Can this cake be made in advance?
Absolutely! The cake layers can be baked ahead of time and stored in the refrigerator or freezer until you're ready to frost and serve.
How do I store leftover hummingbird cake?
Leftover cake can be stored in an airtight container in the refrigerator for up to 5 days.
Can I freeze the cake?
Yes, you can freeze the baked and cooled cake layers. Wrap each layer tightly in plastic wrap and store in an airtight container for up to 3 months.
What can I use if I don’t have cream cheese?
You can use mascarpone cheese or a buttercream made with just butter and powdered sugar, but the flavor and texture will differ.
Conclusion
Hummingbird Cake is a delightful tribute to Southern baking, boasting a rich combination of flavors and textures. The moist cake, infused with bananas, pineapple, and pecans, harmonizes perfectly with the luscious cream cheese buttercream frosting. Whether served at a family gathering or a festive celebration, this cake is sure to impress and satisfy any dessert lover’s palate.
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