Introduction
A classic Southern favorite, this Hummingbird Bundt Cake is a delightful combination of flavors and textures that are sure to satisfy any sweet tooth. With its rich blend of ripe bananas, sweet pineapple, and warm spices, this cake brings the essence of the South right to your kitchen. The crowning glory is a luscious cream cheese glaze that adds a velvety finish, making it perfect for gatherings, celebrations, or just a cozy dessert at home.
Detailed Ingredients with measures
250g all-purpose flour
200g granulated sugar
100g brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs
120ml vegetable oil
1 tsp 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 tsp 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
To create this scrumptious cake, start by preheating your oven to 175°C and greasing a bundt pan. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, ground cinnamon, and salt. In a separate bowl, combine the eggs, vegetable oil, vanilla extract, mashed bananas, and buttermilk, mixing until well combined. Add these wet ingredients to the dry ingredients and stir until just combined. Gently fold in the crushed pineapple and chopped pecans.
Pour the batter into the prepared bundt pan, spreading it evenly, and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the cream cheese glaze, beat together the softened cream cheese and unsalted butter until smooth. Gradually incorporate the powdered sugar, vanilla extract, and milk, mixing until the glaze is free of lumps. Drizzle this creamy glaze over your cooled cake, slice, and serve to enjoy the wonderful flavors of this Southern classic.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 175°C (350°F). Grease a bundt pan with cooking spray or butter to prevent sticking.
Step 2: Prepare Dry Ingredients
In a large bowl, whisk together 250g all-purpose flour, 200g granulated sugar, 100g brown sugar, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt until well combined.
Step 3: Prepare Wet Ingredients
In another bowl, whisk together 2 large eggs, 120ml vegetable oil, 1 tsp vanilla extract, 200g mashed ripe bananas, and 120ml buttermilk until all ingredients are thoroughly combined.
Step 4: Combine Ingredients
Add the mixture of wet ingredients to the bowl of dry ingredients. Mix gently until just combined – do not overmix.
Step 5: Add Pineapple and Pecans
Fold in 150g drained crushed pineapple and 100g chopped pecans into the batter, incorporating them evenly.
Step 6: Pour Batter into Bundt Pan
Pour the batter into the prepared bundt pan. Use a spatula to spread it evenly.
Step 7: Bake the Cake
Bake in the preheated oven for 50-55 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Allow the baked cake to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Step 9: Prepare the Cream Cheese Glaze
In a mixing bowl, beat together 120g softened cream cheese and 60g softened unsalted butter until smooth. Gradually add 200g powdered sugar, 1 tsp vanilla extract, and 30ml milk, mixing until the glaze is smooth and creamy.
Step 10: Glaze the Cake
Once the cake has completely cooled, drizzle the cream cheese glaze evenly over the top of the cake. Slice and serve.
Notes
Note 1: Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Note 2: Substitutions
If you do not have buttermilk, you can substitute it by adding 1 tsp of vinegar or lemon juice to 120ml of regular milk and letting it sit for a few minutes before using.
Note 3: Flavor Variations
Feel free to add other mix-ins, such as shredded coconut or additional spices, for a twist on the traditional recipe.
Note 4: Serving Suggestions
This cake is delicious on its own but can also be served with fresh fruit or a scoop of vanilla ice cream for an extra treat.
Note 5: Baking Pan Adjustments
If you do not have a bundt pan, you can use a regular cake pan; just adjust the baking time accordingly.
Storage Instructions
Room Temperature Storage
The Hummingbird Bundt Cake can be stored at room temperature for up to 2 days. Ensure it is covered with plastic wrap or placed in an airtight container to maintain moisture.
Refrigerator Storage
For longer storage, keep the cake in the refrigerator, where it will stay fresh for about 5-7 days. Again, ensure it is properly covered to prevent it from drying out.
Freezing Instructions
If you want to store the cake for an extended period, it can be frozen for up to 3 months. Wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.
Serving Suggestions
Accompaniments
Serve slices of the Hummingbird Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Garnishes
Add fresh fruit such as sliced bananas or pineapple on the side for a colorful presentation. A sprinkle of chopped pecans on top can enhance the visual appeal and add crunch.
Occasions
This cake is perfect for gatherings, including brunches, birthdays, or holiday celebrations. Pair it with coffee or tea for a delightful afternoon snack.
Nutritional Information
Serving Size
One serving of Hummingbird Bundt Cake is approximately one slice (1/10 of total cake).
Calories
Each slice contains about 350 calories.
Nutrient Breakdown
– Total Fat: 16g
– Saturated Fat: 3g
– Cholesterol: 45mg
– Sodium: 250mg
– Total Carbohydrates: 50g
– Dietary Fiber: 2g
– Sugars: 30g
– Protein: 4g
Ingredient Substitutions
Flour
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Sweeteners
You can replace granulated sugar and brown sugar with coconut sugar for a less refined alternative.
Eggs
For an egg-free version, use 1/4 cup of unsweetened applesauce or a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for each egg.
Vegetable Oil
Substitute vegetable oil with melted coconut oil or unsweetened applesauce for a healthier option.
Buttermilk
If you don’t have buttermilk, mix 120ml of milk with 1 tbsp of vinegar or lemon juice and let it sit for 5 minutes.
Cook Techniques
Measuring Ingredients
Accurately measure all your ingredients using a kitchen scale or measuring cups to ensure consistent results.
Mixing Techniques
Combine dry ingredients in one bowl and wet ingredients in another before mixing them together to create a uniform batter without overmixing.
Folding Ingredients
Gently fold in crushed pineapple and chopped pecans to maintain the cake’s light texture. Use a rubber spatula to incorporate these ingredients without deflating the batter.
Baking
Preheat your oven to the right temperature and use the middle rack for even baking. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
Cooling
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart and allows for more even cooling.
Making Cream Cheese Glaze
Beat softened cream cheese and butter until smooth, then gradually add powdered sugar and milk. This will ensure a creamy, lump-free glaze perfect for drizzling.
Drizzling Glaze
Use a spoon or a small measuring cup to drizzle the glaze over the cooled cake, allowing it to cascade beautifully for an appealing presentation.
FAQ
Can I substitute any ingredients in the Hummingbird Bundt Cake?
Yes, you can use applesauce in place of some of the oil for a lighter option or substitute walnuts for pecans if desired.
How do I store leftover cake?
Store the leftover cake in an airtight container at room temperature for up to three days or refrigerate it for up to a week.
Can I freeze the Hummingbird Bundt Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will last in the freezer for up to three months. Thaw it in the refrigerator before serving.
What can I serve with this cake?
This cake is delicious on its own, but you can serve it with whipped cream or a scoop of vanilla ice cream for added indulgence.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and glaze it just before serving for the best flavor and texture.
Conclusion
The Southern Hummingbird Bundt Cake is a delightful treat that showcases a harmonious blend of flavors and textures. Its moistness from bananas and pineapple, along with the warmth of spices and the crunch of pecans, makes it a true crowd-pleaser. The cream cheese glaze adds a rich finishing touch, elevating each slice to a level of indulgence that will leave your guests wanting more. Whether served at a family gathering or a special occasion, this cake embodies the heartwarming essence of Southern baking.
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