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Hummingbird Cake

March 16, 2016

This cake has been on my to-make list for quite some time.  It remained on the list for so long because most people request a chocolate cake for their birthday and this has none.  So when it came time for my birthday I decided to choose this one and my sweet husband did the honors of whipping this up which is probably his first ever layer cake.  Everyone really liked it, but funny enough we all said it could use some chocolate:)  Maybe some small white chocolate or semi-sweet chocolate morsels baked in the cake would do the trick.

A hummingbird cake is a banana-pineapple spice cake common to the Southern US.  It is made of oil instead of butter which creates a more moist cake.  A story goes that it got its name from it being so sweet that it would attract hummingbirds (who only eat sweet nectar).  No nuts were baked in or topped on this cake as one of my friends is allergic, but the recipe below includes them.

Difficulty: Easy-Med
Prep Time: 45 min
Cook Time: 50-55 min
Chill Time: 3 hrs
Total Time: 4 hr 40 min
Yield: One, two layer cake. 12-14 servings
Taste: Great, very moist

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Thanks Erin for the proper topper!

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Thanks mom for the serving plate

INGREDIENTS:

CAKE
2 (8-ounce) cans crushed pineapple in juice
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp  ground cinnamon
2 cups granulated sugar
3 eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (about 2 cups)
1 cup dried coconut flakes, OPTIONAL
1½ cup pecans, toasted and chopped
2 tsp vanilla extract

FROSTING
1¼ cups unsalted butter, at room temperature
4.5 cups powdered sugar (reduced down from original recipe of 5 cups)
2½ tsp vanilla extract
½ tsp salt
1¼ pounds cream cheese, chilled and cut into 20 pieces
½ cup pecans, toasted and chopped

PROCEDURE:

CAKE

1. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottom with parchment paper, grease the parchment and flour the pans; set aside.

2. Drain the pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to 1/3 cup, about 5 minutes; set aside.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

4. In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, reduced pineapple juice, and optional coconut. Gently stir in the flour mixture until just combined.

5. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 50 to 55 minutes, rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of the pans, remove parchment paper and allow to cool completely, at least 2 hours.

FROSTING

6. Using an electric mixer, beat the butter, sugar, vanilla and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.

ASSEMBLE

7. Place one cake layer on a serving platter. Spread 2 cups of frosting over top, then top with the second cake layer, pressing lightly to adhere. Spread 2 cups of frosting evenly over the top, then spread the remaining frosting evenly over the sides of the cake.

8. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.

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Source: Brown Eyed Baker

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From → Dessert

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