Hummingbird Cake

Hummingbird Cake is a beloved classic with roots in the Caribbean. This delicious dessert made its way from Jamaica to the kitchens of the American South, where it quickly gained widespread popularity. It’s a true Southern staple, often gracing special occasions and family gatherings.

The cake’s unique flavor profile is what sets it apart. Imagine a moist, spice-infused cake bursting with tropical sweetness. Ripe bananas and crushed pineapple provide a fruity base, while warm cinnamon and a hint of nutmeg add depth. The addition of chopped pecans brings a delightful crunch to every bite.

Hummingbird Cake is as moist as it is flavorful. The use of oil instead of traditional butter creates an incredibly tender crumb. The combination of bananas and pineapple ensures a naturally sweet and juicy cake.

This delightful dessert embodies the warmth and vibrancy often associated with Southern cuisine. It’s a cake that sparks joy and nostalgia with each slice. Its unique blend of flavors, textures, and rich history makes Hummingbird Cake a true crowd-pleaser.

Ingredients List

Cake:

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt
• Ground cinnamon
• Ripe bananas (mashed)
• Vegetable oil
• Vanilla extract
• Crushed pineapple (with juice)
• Chopped pecans

Cream Cheese Frosting:

• Cream cheese (softened)
• Unsalted butter (softened)
• Powdered sugar
• Vanilla extract
• Optional: Pecans (chopped, for garnish)

Preparation and Baking Steps

Getting Started:

1. Preheat: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Prep the pans: Grease and flour three 9-inch round cake pans. This helps prevent sticking and ensures your layers release easily.

Making the Batter:

1. Whisk dry ingredients: Combine flour, sugar, baking soda, salt, and cinnamon in a large bowl.
2. Mix the wet ingredients: In a separate bowl, mash the ripe bananas until smooth. Add the oil, vanilla extract, and crushed pineapple (with its juice). Stir until well combined.
3. Combine batter: Gradually add the wet ingredients to the dry ingredients, mixing just until a smooth batter forms. Avoid overmixing, as this can lead to a tough cake.
4. Fold in pecans: Gently fold in the chopped pecans.

Baking the Layers

1. Divide batter: Pour the batter evenly into the prepared cake pans.
2. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
3. Cool completely: Allow the cakes to cool in the pans for about 10 minutes before inverting them onto wire racks to cool completely.

Making the Frosting:

1. Cream together: In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy.
2. Add sugar and vanilla: Gradually add the powdered sugar, beating on low speed until incorporated. Then, beat in the vanilla extract.

Tips for Perfect Cake Layers

• Use room temperature ingredients: This helps create a smooth, even batter.
• Don’t overmix: Overmixing develops gluten and can make the cake tough.
• Rotate pans: Halfway through baking, rotate the pans for even browning.

Ingredient Roles

• Oil: Oil keeps the cake incredibly moist and tender compared to traditional butter.
• Bananas and Pineapple: These fruits provide natural sweetness and moisture, reducing the need for extra sugar. They also contribute to the cake’s signature flavor.
• Cinnamon: This warm spice adds depth and complements the tropical flavors.

Assembly and Decoration

1. Level the cakes (optional): For a perfectly even cake, use a serrated knife to carefully trim off the rounded tops of the cooled cake layers. This creates a flat surface for stacking.

2. Layer with frosting: Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Repeat with the second cake layer, adding more frosting. Finally, top with the third cake layer.

3. Frost the cake: Apply a thin crumb coat of frosting over the entire cake to seal in any loose crumbs. Chill the cake for 15-20 minutes in the refrigerator to allow the crumb coat to set. Then, apply a thicker, final layer of frosting, creating a smooth and even finish.

Decorative Touches

• Toasted pecans: Roughly chop some pecans and toast them in a dry pan over medium heat until fragrant. Sprinkle the toasted pecans over the top and sides of the cake for a classic touch.

• Fruit: Arrange thin slices of fresh pineapple or banana around the edge of the cake for a tropical flair.

• Coconut flakes: For a subtle sweetness and texture, sprinkle toasted coconut flakes over the frosted cake.

Remember: The beauty of Hummingbird Cake is that it’s delicious even without fancy decorations. Feel free to personalize the look or keep it simple with a generous swirl of frosting!

Serving and Storage Tips

Serving: Hummingbird Cake is best enjoyed at room temperature. If it’s been refrigerated, allow slices to sit for about 30 minutes before serving to soften the frosting and enhance the flavors.

Storing Leftovers: Cover leftover cake tightly or store it in an airtight container. It will keep at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days.

Freezing (Optional): Hummingbird Cake freezes beautifully. You can freeze individual slices or the entire cake. Wrap the cake well in plastic wrap, then in a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Tip: To avoid soggy slices when serving a previously frozen cake, let it sit at room temperature for a couple of hours to thaw completely.

Customization Ideas

Hummingbird Cake is a wonderfully adaptable recipe. Here are some ways to tailor it to your preferences:

Nut-Free: Easily omit the pecans for anyone with nut allergies. You can substitute sunflower seeds or pumpkin seeds for a similar crunch. Chopped dried fruit like cranberries or raisins also work well.

Coconut Lover: Add a tropical twist by incorporating shredded coconut into the batter. You might also enjoy a sprinkle of toasted coconut on top of the finished cake.

Dietary Adjustments: Explore using gluten-free flour blends for a gluten-free cake. To reduce sugar, try substituting some of the granulated sugar with applesauce or a natural sweetener like monk fruit.

Alternative Frostings

While cream cheese frosting is the classic, other options pair deliciously with the cake:

• Brown Butter Frosting: This rich frosting adds nutty notes that complement the cake beautifully.
• Vanilla Buttercream: A simple, light alternative that lets the cake flavors shine through.
• Coconut Frosting: Enhance the tropical theme with a fluffy coconut frosting.

Tip: If you’re making substitutions, make one change at a time so you can adjust other ingredients or bake times as needed. This ensures your customized Hummingbird Cake is just as delicious as the original!

FAQs

Why is it called Hummingbird Cake?

There are two theories about the cake’s charming name:

• Sweetness: Some believe the name reflects the cake’s sweetness, which is supposedly enough to attract hummingbirds, who feed on nectar.
• Color: Others suggest the streaks of yellow banana in the cake resemble the plumage of certain hummingbird species.

Can the cake be made in advance?

Yes! Hummingbird Cake is a great make-ahead dessert. Here’s how:

• Cake layers: Bake the layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature.
• Frosting: Make the cream cheese frosting a day in advance and refrigerate it. Bring it to room temperature and beat again before using.
• Assembled cake: You can assemble and frost the cake a day ahead and store it in the refrigerator.

How to make the cake as cupcakes or a Bundt cake?

Here’s how to adapt the recipe for different formats:

• Cupcakes: Divide the batter among cupcake liners (about 2/3 full). Bake at 350°F (175°C) for 18-22 minutes. Frost when completely cooled.
• Bundt cake: Pour the batter into a greased and floured Bundt pan. Bake at 350°F (175°C) for 50-60 minutes. A Bundt version might not need frosting, but a simple glaze would be delicious.

Important: Baking times may vary slightly depending on your oven and pan choice. Always test for doneness with a toothpick.

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