Follow Me on Pinterest

Monday, August 10, 2015

What's in a Hummingbird Cake?

Happy Monday everyone! While on vacation I ordered a piece of hummingbird cake for dessert; something I don't eat often and usually skip...but I'm certainly glad I didn't skip it this time! You can bet when I got home from my trip I just had to make my own version. The origins of this cake are a little sketchy, depending on where you do your research: some say the flavors in the cake (pineapple, banana, pecans) are CLEARLY reminiscent of the Caribbean, while others say the cake hails from the south. Either way the flavors make for a moist, delicious cake. Paired with cream cheese frosting, this cake is perfect anytime of year. Let's take a look at how it comes together!

Mix the fresh bananas with FRESH pineapple chunks (no cans here!).

Toast your pecans and measure them out.

Easy peasy: Whisk all the wet together with the sugar.
Notice the oil? No butter here!

Sift and stir the dry ingredients.

Dry into wet; mix well, and then bake.

When frosting a cake, don't forget the crumb coat.
This is the layer that looks like paste but holds it all together.

Finished cake

Southern Living published a version of the cake recipe first in 1978; this is their finely-tuned version of that original recipe.

Hummingbird Cake
Ultimate Southern Living Cookbook, January 1999

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained (Lizzy Bee's Note: my recipe uses FRESH. Try it before you knock it!)
  • 1 cup chopped pecans
  • 2 cups chopped bananas
  • Cream Cheese Frosting
  • 1/2 cup chopped pecans
  1. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  2. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  3. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Happy baking!

No comments:

Post a Comment