Introduction
A classic Southern dessert, Hummingbird Cake is a moist and flavorful treat packed with bananas, pineapple, and pecans. Topped with a rich and creamy cream cheese buttercream frosting, this indulgent cake is perfect for any special occasion.
Detailed Ingredients with measures
For the Cake:
– 250g all-purpose flour
– 200g granulated sugar
– 50g brown sugar
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 2 large eggs
– 120ml vegetable oil
– 1 tsp 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 tsp 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: Prepare Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, ground cinnamon, and salt until well combined.
Step 3: Mix Wet Ingredients
Add the large eggs, vegetable oil, and vanilla extract to the dry mixture, mixing until all ingredients are thoroughly combined.
Step 4: Add Fruit and Nuts
Stir in the mashed ripe bananas, crushed pineapple (with juice), and chopped pecans until the mixture is well incorporated.
Step 5: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven 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. Then, transfer them to a wire rack to cool completely.
Step 7: Make the Frosting
While the cakes are cooling, prepare the cream cheese buttercream frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth.
Step 8: Incorporate Powdered Sugar
Gradually add the powdered sugar to the cream cheese mixture, beating until the frosting is light and fluffy. Stir in the vanilla extract.
Step 9: Frost the Cake
Once the cakes are completely cool, spread a layer of the frosting on top of one cake layer. Place the second layer on top, then frost the entire cake.
Step 10: Garnish and Serve
If desired, garnish the cake with additional chopped pecans. Slice and enjoy your delicious Hummingbird Cake!
Notes
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Serving Suggestions
Hummingbird Cake can be served as a delightful dessert for special occasions or gatherings. Pair it with a cup of coffee or tea for an added treat.
Variations
Feel free to add crushed walnuts or different spices like nutmeg for unique flavor variations. You can also include dried fruits for an added texture.
Storage Instructions
Room Temperature
Hummingbird cake can be stored at room temperature for up to 2 days. Ensure it is covered with plastic wrap or stored in an airtight container to prevent it from drying out.
Refrigeration
For longer storage, you can place the cake in the refrigerator, where it will last for about 5-7 days. Wrap it tightly in plastic wrap or place it in an airtight container to maintain its moisture.
Freezing
If you want to store the cake for an extended period, you can freeze it. Wrap individual slices or the entire frosted cake in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Serving Suggestions
Hummingbird cake serves well at room temperature. You can enhance the experience by pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh fruit, such as sliced bananas or a fruit salad, can complement the flavors nicely. For extra texture, consider garnishing with toasted pecans or coconut flakes.
Nutritional Information
Per slice (based on 12 servings):
– Calories: 366
– Total Fat: 18g
– Saturated Fat: 7g
– Cholesterol: 61mg
– Sodium: 197mg
– Total Carbohydrates: 50g
– Dietary Fiber: 1g
– Sugars: 36g
– Protein: 4g
Please note that these values are approximate and may vary based on specific ingredients and portion sizes used.
Ingredient Substitutions
If you need alternatives for the ingredients, consider the following options:
Flour
You can use whole wheat flour for a healthier option, or gluten-free flour blends for a gluten-free version.
Sugar
Coconut sugar can replace granulated sugar for a lower glycemic index alternative. Honey or maple syrup may also be used, but adjustments in liquid measurements will be necessary.
Oil
For a different flavor profile, replace vegetable oil with melted coconut oil or unsweetened applesauce for a lighter version.
Nuts
If pecans are not available or preferred, walnuts or almonds can be used instead.
Eggs
To make the cake vegan, substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Cream Cheese
For a dairy-free option, use a vegan cream cheese alternative for the frosting.
These substitutions can modify the flavor and texture of the cake, so consider personal preferences when making changes.
Cook Techniques
Measuring Ingredients Accurately
Ensure that you measure all ingredients properly using the correct measuring cups for dry and wet ingredients. This will help maintain the balance in your cake’s texture and flavor.
Whisking Dry Ingredients
When whisking together the flour, sugars, baking soda, cinnamon, and salt, be sure to combine them thoroughly to avoid clumps. This helps in even distribution of ingredients throughout the batter.
Egg Incorporation
Add eggs one at a time to the batter, mixing well after each addition. This helps to create a smoother batter and incorporates air for a lighter cake.
Mixing Wet Ingredients
Combine the vegetable oil and vanilla extract with the other wet ingredients until you achieve a uniform mixture. This ensures even moisture throughout the cake.
Folding in Fruits and Nuts
When adding the mashed bananas, crushed pineapple, and chopped pecans, gently fold them into the batter using a spatula. This preserves the integrity of the ingredients.
Testing for Doneness
Use a toothpick to test the cake’s doneness. Insert it into the center; it should come out clean or with a few moist crumbs attached.
Cooling the Cakes
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack. This helps them hold their shape and prevents them from becoming soggy.
Preparing Frosting
Beat the cream cheese and butter until smooth before gradually adding the powdered sugar. This method prevents lumps and creates a fluffy texture.
Layering the Cake
When frosting, apply a layer of cream cheese buttercream between the cake layers and on the outside to create an even and appealing finish.
Garnishing with Pecans
For a decorative touch, sprinkle additional chopped pecans on top of the frosted cake. This adds a beautiful presentation and extra crunch.
FAQ
Can I substitute any ingredients in Hummingbird Cake?
Yes, you can substitute the pecans with walnuts or omit them entirely if you prefer a nut-free cake. Additionally, you can use canned pineapple instead of fresh.
How do I store leftover Hummingbird Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cake layers wrapped tightly in plastic wrap for up to 3 months.
Can I make this cake ahead of time?
Yes, you can make the cake layers a day in advance and store them in the refrigerator. Frost them just before serving for the best texture.
Is Hummingbird Cake gluten-free?
To make a gluten-free version, replace all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are also gluten-free.
Can I use unsweetened cream cheese for the frosting?
Yes, unsweetened cream cheese can be used; however, you may want to adjust the amount of powdered sugar to achieve the desired sweetness.
What can I serve with Hummingbird Cake?
Hummingbird Cake pairs well with coffee, tea, or a scoop of vanilla ice cream for a delightful dessert experience.
Conclusion
Hummingbird Cake with Cream Cheese Buttercream Frosting is a delightful Southern dessert that combines the rich flavors of bananas, pineapple, and pecans. Its moist texture and creamy frosting make it an irresistible choice for any celebration or gathering, ensuring a sweet ending to your meal.
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