Introduction
A classic Southern favorite, the Southern Hummingbird Bundt Cake is a delightful blend of flavors that will bring joy to any dessert table. This moist and flavorful cake is packed with ripe bananas, crushed pineapple, and warm spices, making it a perfect treat for any occasion. Topped with a luscious cream cheese glaze, it's sure to impress your family and friends.
Ingredients
- 250g all-purpose flour
- 200g granulated sugar
- 100g brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 120ml vegetable oil
- 1 teaspoon vanilla extract
- 200g mashed ripe bananas
- 150g crushed pineapple, drained
- 100g chopped pecans
- 120ml buttermilk
Cream Cheese Glaze
- 120g cream cheese, softened
- 60g unsalted butter, softened
- 200g powdered sugar
- 1 teaspoon vanilla extract
- 30ml milk
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 10-12 servings
Directions
1. Preheat the oven to 175°C and grease a bundt pan.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
3. In another bowl, whisk eggs, vegetable oil, vanilla extract, mashed bananas, and buttermilk until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the crushed pineapple and chopped pecans.
6. Pour the batter into the prepared bundt pan and spread evenly.
7. Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, beat cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and milk, and mix until smooth.
10. Drizzle the glaze over the cooled cake and serve.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 175°C (350°F) and grease a bundt pan thoroughly to prevent the cake from sticking.
Step 2: Prepare Dry Ingredients
In a large mixing bowl, whisk together 250g of all-purpose flour, 200g of granulated sugar, 100g of brown sugar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt until evenly combined.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together 2 large eggs, 120ml of vegetable oil, 1 teaspoon of vanilla extract, 200g of mashed ripe bananas, and 120ml of buttermilk until the mixture is well combined.
Step 4: Mix Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients and mix gently until just combined. Be careful not to overmix.
Step 5: Add Pineapple and Pecans
Fold in 150g of crushed pineapple (drained) and 100g of chopped pecans into the batter gently.
Step 6: Fill the Bundt Pan
Pour the batter into the prepared bundt pan, spreading it evenly to ensure even baking.
Step 7: Bake the Cake
Place the bundt pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Allow the cake to cool in the bundt pan for 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
Step 9: Prepare Cream Cheese Glaze
In a mixing bowl, beat 120g of softened cream cheese and 60g of softened unsalted butter together until the mixture is smooth. Gradually add in 200g of powdered sugar, 1 teaspoon of vanilla extract, and 30ml of milk, mixing until the glaze is smooth and creamy.
Step 10: Drizzle the Glaze
Once the cake is completely cooled, drizzle the prepared cream cheese glaze over the top, allowing it to cascade down the sides.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Make Ahead
The cake can be made a day in advance. Just glaze it before serving for the best flavor and presentation.
Variations
You can add shredded coconut or swap the pecans for walnuts based on your preference. Adjust the spices for a different flavor profile as well.
Doneness Check
Check the cake for doneness at 50 minutes. If a toothpick inserted comes out with wet batter, continue to bake in 5-minute increments until fully cooked.
Storage Instructions
Room Temperature
Store the Hummingbird Bundt Cake at room temperature in an airtight container for up to 3 days.
Refrigeration
If you want to keep the cake for a longer period, refrigerate it. Wrap it well in plastic wrap or place it in an airtight container, and it can last for about a week.
Freezing
To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. It will maintain its quality for about 2-3 months. Thaw in the refrigerator overnight before serving.
Serving Suggestions
This Hummingbird Bundt Cake is delightful on its own, but you can elevate the presentation and flavor by pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruit, such as slices of banana or pineapple, can also complement the cake beautifully. For an added touch, consider garnishing with additional chopped pecans or a sprinkle of cinnamon.
Nutritional Information
Per serving (1 slice, based on 12 servings):
Calories: Approximately 300
Total Fat: 15g
Saturated Fat: 4g
Cholesterol: 50mg
Sodium: 200mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 25g
Protein: 4g
(Note: Nutritional values may vary based on specific ingredients and portion sizes.)
Ingredient Substitutions
All-purpose flour
For a gluten-free version, substitute with a gluten-free all-purpose flour blend.
Vegetable oil
You can use melted coconut oil or unsweetened applesauce for a lower fat option.
Buttermilk
To make a buttermilk substitute, combine 120ml of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
Pecans
If you have nut allergies or prefer a different nut, chopped walnuts or almonds can be used instead.
Cream cheese
For a lighter frosting, consider using Greek yogurt instead of cream cheese, although the flavor and texture will differ.
Cook techniques
Mixing Wet Ingredients
To ensure the best texture, whisk the eggs, vegetable oil, vanilla extract, mashed bananas, and buttermilk in a separate bowl until completely combined. This helps create an even batter.
Combining Dry Ingredients
Sift together the all-purpose flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt. This process incorporates air into the mix, contributing to a lighter cake.
Folding Ingredients
When adding the wet mixture to the dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so gently fold in crushed pineapple and chopped pecans to preserve texture.
Baking in a Bundt Pan
Pour the batter into a greased bundt pan to ensure the cake releases easily after baking. Use a spatula to spread the batter evenly in the pan for uniform baking.
Cool Down Properly
After baking, let the cake cool in the pan for 10 minutes. This allows it to firm up slightly, making it easier to remove without breaking.
FAQ
Can I use fresh pineapple instead of crushed pineapple?
Yes, you can use fresh pineapple; just make sure to finely chop it and drain any excess juice.
What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Add 1 tablespoon of vinegar or lemon juice to 120ml of milk and let it sit for 5-10 minutes.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Can I store the Hummingbird Bundt Cake?
Yes, the cake can be stored at room temperature for up to 3 days or refrigerated for up to a week. Just cover it with plastic wrap or store it in an airtight container.
Is it possible to freeze the cake?
Absolutely! You can freeze the unglazed cake for up to 3 months. To freeze, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw in the refrigerator before serving.
Conclusion
The Southern Hummingbird Bundt Cake is a delightful fusion of tropical flavors and comforting spices. With its moist texture and rich cream cheese glaze, this cake is perfect for any occasion, promising to be a crowd-pleaser that leaves lasting impressions. Whether enjoyed at a family gathering or as a sweet treat for yourself, this recipe captures the essence of Southern hospitality.
More recipes suggestions and combination
Pineapple Coconut Cake
Combine crushed pineapple with shredded coconut in a similar cake base for a tropical twist. Top with coconut cream frosting for extra sweetness.
Banana Walnut Bread
Transform the cake into a quick bread by eliminating the glaze and baking it in a loaf pan. Add walnuts for a crunchy texture.
Carrot Hummingbird Cake
Incorporate grated carrots into the batter to create a blended flavor profile. Top with a cream cheese frosting for a classic pairing.
Chocolate Chip Banana Bundt Cake
Add semisweet chocolate chips to the batter for a rich, sweet contrast to the fruit flavors, creating a decadent dessert.
Maple Pecan Cake
Use maple syrup in place of some sugar and add extra chopped pecans for a nutty flavor that complements the base ingredients wonderfully.
Spiced Zucchini Cake
Incorporate grated zucchini for added moisture and nutrition. Enhance the spice profile with nutmeg and allspice for a warm touch.
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