Monday, February 27, 2012

Hummingbird Cake


It's been so long since I've posted a cake recipe!! And I forgot to take a picture of the whole cake, oops.

I made this for a family dinner and everyone seemed to enjoy it. The cake has banana, pineapple and pecans, and then it's covered in a cream cheese frosting. It is my firm belief that you can never go wrong with cream cheese frosting. The cake mostly tasted like banana and I was disappointed to not taste the pineapple. But I suppose the cake can be forgiven for that as it was really moist and soft.

I'm glad I tried it and would recommend it if you like banana cakes, but for me I'd rather try a different cake next time.

If this sounds good you might also like:
Rustic Chocolate Chip Banana Oat Cake
Apple Walnut Cake with Caramel Cream Cheese Frosting
Toasted Pecan Eggnog Ring
Maple-Walnut Cake

Hummingbird Cake
Adapted from The Magnolia Bakery Cookbook

Cake
3 cups all purpose flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 cups canola oil
2 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
2 cups mashed, very ripe bananas
1 eight-ounce can crushed pineapple in unsweetened juice, drained
1/2 cup chopped pecans

Frosting
2 eight ounce packages cream cheese, softened slightly, cut into small pieces
1/2 cup (1 stick) unsalted butter, softened slightly, cut into small pieces
1 1/2 tsp vanilla extract
3 cups sifted confectioners' sugar

Preheat oven to 325F. Prepare two 9"x2" round cake pans by lining the bottom with parchment paper and greasing the sides with butter.

In a large bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.

In the work bowl of an electric mixer (fitted with the paddle attachment), add the oil and sugar. Beat on medium until smooth, about 3 minutes. Add the eggs one at a time and beat until light, about 1 to 2 minutes. Add the vanilla, bananas and pineapple. Then add the dry ingredients in thirds, beating after each addition until smooth. Fold in the pecans.

Divide the batter between the prepared pans and bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

To make the frosting: In the work bowl of an electric mixer (fitted with the paddle attachment), add the cream cheese and butter. Beat until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.

When cake has cooled, spread some of the frosting between the layers, then frost the top and sides of the cake with the cream cheese frosting.

5 comments:

Kristin said...

I've never had this before but I recently read a book that had this cake in it and it sounded interesting. I will have to make this.

Joanne said...

I've been meaning to try hummingbird cake just to taste it since I never have. This version sounds like it was a hit!

Johanna GGG said...

this is a sentimental favourite for me - I agree with you about cream cheese frosting but I have found I can taste the pineapple in it - not as much as the banana but it lightens the banana taste I think - great cake for a family gathering

grace said...

this is one of my favorite cakes--the combination of flavors is pretty magical! plus, it's one of the most moist layer cakes i've ever had!

Katherine4Jesus said...

I have made this several times always a winner so good.