The Hummingbird Cake, a gorgeous fruity delight, never fails to wow the crowd. It���s got that classic Southern charm – sweet bananas, chopped pineapples and toasted pecans, all combined into a dense, moist cake. Topped with rich cream cheese frosting, this cake is a celebration in every bite, making it ideal for birthdays, anniversaries and the likes. Imagine taking your first slice, you can feel the moist crumb and taste the tropical fruits, the crunchy toasted pecans, and that oh-so-heavenly frosting just seals the deal. Yep, we’re pretty sure you’ll be back for seconds.
The best part? It’s incredibly simple to bake and assemble. Hence, this Hummingbird Cake will surely fly off the plate, leaving everyone asking for more!
��� Preparation Time: 30 minutes
��� Baking Time: 1 hour
��� Total Time: 1 hour 30 minutes
��� Servings: 12 slices
��� Yield: 1 three-layered 9 inch cake
Now let’s swoop right into the recipe… shall we?
Ingredients & Equipment You’ll Need
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 3 Eggs
- 1 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 8oz can crushed pineapple
- 2 cups chopped ripe bananas
- 1 cup chopped pecans
- 1 8oz package cream cheese
For this recipe, you’re gonna need: a couple of 9-inch cake pans, an electric mixer, and a spatula. For the decorations, a piping bag and tips would be great but it’s totally optional.
The bananas and pineapples give the cake its tropical flavor and moistness, while the pecans provide a delightful crunch. Because of the humidity of the batter, this cake bakes a bit longer than your average sponge. If you prefer fewer nuts, you can substitute with coconuts or simply omit them.
How To Make Hummingbird Cake
- Whisk together flour, sugar, baking soda, salt, and cinnamon in a large bowl.
- Add the eggs and oil, stirring until the dry ingredients are moistened���don’t over stir.
- Stir in vanilla, pineapples, bananas, and 1 cup chopped pecans.
- Pour batter evenly into three greased and floured 9-inch round cake pans.
- Bake at 350�� for 25 to 30 minutes.
- Finally, spread cream cheese frosting between layers and on top and sides of the cake; sprinkling pecans on top. Chill thoroughly in the fridge before serving.
Tips For The Best Results
��� Ensure all your ingredients are at room temperature before starting.
��� Be careful not to overmix the batter, this helps ensure the cake stays light and tender.
��� Homemade cream cheese frosting makes a world of difference in taste and consistency.
Storage Tips
��� Store the cake in the refrigerator for up to a week.
��� It can also be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Q: Can I use other nuts instead of pecans?
A: Sure thing, you can use walnuts as a substitute for pecans if you’d like.
Q: Can I make this cake in a loaf pan?
A: Yes, the baking time might change depending on the size of your loaf pan though.
Q: Can I replace the cream cheese frosting with another type?
A: Fal-ling for another frosting type? Well, a light buttercream or a coconut cream frosting can be alternatives.
Q: Can I make this cake in advance?
A: Yep, the cake layers can be made in advance and stored in the refrigerator until ready to frost and serve.
Q: Can I use fresh pineapple instead of canned?
A: Absolutely, just ensure it’s finely chopped and well-drained.
Nutritional Facts of Hummingbird Cake
Each serving contains:
��� Calories: 410
��� Protein: 5g
��� Fat: 17g
��� Carbohydrates: 65g
��� Fiber: 2g.
In conclusion, the Hummingbird cake is one of those drop-dead gorgeous cakes that will always stop traffic. Sweet, unique, and packed with personal charm ��� what’s not to love? We’d suggest serving it with a scoop of vanilla ice cream to balance the sweetness and a cup of hot tea to dunk into. You’ll be sitting pretty with this one at your next gathering, folks!
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