Delight in the sweet, tropical flavors of hummingbird cake, a Southern classic that’s sure to impress at any gathering. With its moist layers of banana, pineapple, and pecans, this cake is not only a feast for the eyes but also for the palate. Topped with a creamy frosting, each slice is a delicious reminder of sunny days and warm memories, making it a perfect dessert for birthdays, holidays, or simply to enjoy at home.
Ingredients
– 2 cups all-purpose flour
– 1.5 cups granulated sugar
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1 cup vegetable oil
– 3 large eggs
– 1 cup mashed ripe bananas (about 2-3 bananas)
– 1 cup crushed pineapple (drained)
– 1 cup chopped pecans
– 1 tsp vanilla extract
– Cream cheese frosting for topping
Servings and Cooking Time
This recipe makes about 10 servings. Preparation time is approximately 20 minutes, and cooking time is around 30-35 minutes.
Nutritional Value
Per serving (1 slice): Calories: 350, Protein: 4g, Carbohydrates: 52g, Fat: 15g, Fiber: 1g. This nutritional value is based on one slice of cake.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 9-inch round cake pans.
3. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
4. In another bowl, whisk together oil, eggs, bananas, pineapple, and vanilla.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
6. Fold in the chopped pecans gently.
7. Divide the batter evenly among the prepared pans.
8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. Once cooled, frost with cream cheese frosting and garnish with additional pecans if desired.
Alternative Ingredients
You can substitute the pecans with walnuts for a different nutty flavor. Additionally, if you want a healthier option, use whole wheat flour instead of all-purpose flour. For a vegan version, replace eggs with flax eggs and use a plant-based cream cheese.
Serving and Pairings
Hummingbird cake pairs wonderfully with a cup of coffee or tea. It can also be served with fresh fruit or a scoop of vanilla ice cream for an indulgent dessert experience.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can freeze the cake layers wrapped tightly in plastic wrap for up to 3 months. To reheat, let it thaw in the fridge overnight and bring to room temperature before serving.
Cooking Mistakes
- Using unripe bananas will affect the cake’s moisture and flavor.
- Overmixing the batter can lead to a tough cake.
- Not measuring ingredients accurately may alter the texture.
- Forgetting to drain the pineapple can make the cake soggy.
- Using cold eggs can hinder proper blending of ingredients.
Helpful Tips
- Always use ripe bananas for the best flavor.
- Let the cake cool completely before frosting to prevent melting.
- Toast the pecans for extra flavor.
- Use a serrated knife to level the cake layers easily.
FAQs
What is hummingbird cake?
Hummingbird cake is a moist, flavorful dessert originating from the Southern United States, made with bananas, pineapple, and pecans. It’s typically frosted with cream cheese icing.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Store them in the refrigerator wrapped in plastic wrap. Frost just before serving for the best texture.
Is hummingbird cake gluten-free?
No, the traditional recipe contains all-purpose flour. However, you can substitute with a gluten-free flour blend for a gluten-free version.
How should I store leftover cake?
Store leftover hummingbird cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze hummingbird cake?
Yes, you can freeze the cake layers without frosting for up to 3 months. Thaw in the fridge before serving.
Conclusion
Hummingbird cake is a delightful blend of tropical flavors that brings joy to any occasion. Its moist texture and rich cream cheese frosting make it a favorite among dessert lovers. Whether you’re celebrating a special event or indulging in a sweet treat, this cake is sure to impress everyone at the table. Enjoy every delicious bite!
Hummingbird Cake
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup vegetable oil
- 3 large eggs
- 1 cup mashed ripe bananas
- 1 cup crushed pineapple drained
- 1 cup chopped pecans
- 1 tsp vanilla extract
- Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, whisk together oil, eggs, bananas, pineapple, and vanilla.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the chopped pecans gently.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, frost with cream cheese frosting and garnish with additional pecans if desired.
