Hummingbird Cake is a delightful Southern dessert that brings together the flavors of bananas, pineapple, and pecans, creating a moist and flavorful cake. Topped with cream cheese frosting and garnished with fresh fruits, this cake is perfect for any occasion. Whether you’re celebrating a birthday or simply satisfying a sweet tooth, this recipe will surely impress your guests and leave them wanting more.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 1 cup crushed pineapple (drained)
- 1 cup chopped pecans
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is approximately 20 minutes, and cooking time is about 45 minutes.
Nutritional Value
Per serving (1 slice): Calories: 400, Total Fat: 22g, Saturated Fat: 5g, Cholesterol: 60mg, Sodium: 200mg, Total Carbohydrates: 48g, Dietary Fiber: 2g, Sugars: 30g, Protein: 5g.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, mashed bananas, and crushed pineapple.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped pecans gently.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Alternative Ingredients
You can substitute the vegetable oil with melted coconut oil for a richer flavor. Additionally, walnuts can be used instead of pecans for a different texture and taste.
Serving and Pairings
Hummingbird Cake pairs wonderfully with a cup of hot tea or coffee. It can also be served alongside a scoop of vanilla ice cream or fresh fruit for an added tropical touch.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to three days. It can be refrigerated for up to a week. For longer storage, the cake can be frozen for up to three months. To reheat, simply thaw at room temperature.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately can affect texture.
- Skipping the cooling step may result in a crumbly cake.
- Using unripe bananas can affect sweetness.
- Not greasing the pans properly may cause sticking.
- Baking at the wrong temperature can lead to uneven cooking.
Helpful Tips
- Use ripe bananas for maximum sweetness and moisture.
- For added flavor, consider spices like nutmeg or ginger.
- Let the cake cool completely before frosting for the best results.
- Garnish with fresh fruits or edible flowers for a stunning presentation.
FAQs
What makes Hummingbird Cake unique?
Hummingbird Cake is unique because it combines the flavors of bananas, pineapple, and pecans, creating a moist and flavorful dessert that is often associated with Southern cuisine.
Can I make Hummingbird Cake ahead of time?
Yes, you can make Hummingbird Cake ahead of time. The cake can be baked, cooled, and stored in the refrigerator for several days or frozen for longer storage.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean, and the edges start to pull away from the sides of the pan.
Can I use other nuts instead of pecans?
Absolutely! You can use walnuts or even macadamia nuts as a substitute for pecans in this recipe.
How should I store leftover cake?
Store leftover Hummingbird Cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Conclusion
Hummingbird Cake is a delightful dessert that brings tropical flavors to your table. With its moist texture and rich taste, it’s perfect for celebrations or just a sweet treat. Try this recipe to impress your family and friends, and enjoy the burst of flavors that this cake offers!
Hummingbird Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 1 cup crushed pineapple drained
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, mashed bananas, and crushed pineapple.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped pecans gently.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.