Hummingbird Cake is a delightful Southern classic that combines the flavors of ripe bananas, juicy pineapple, and crunchy pecans into a moist, flavorful cake. It's perfect for special occasions or simply when you want to indulge in something sweet and satisfying. With its layers of creamy frosting, this cake is sure to be a showstopper at any gathering.
Flour forms the base of the cake, providing structure and stability. Sugar sweetens the cake, while baking soda helps it rise. Cinnamon adds a warm, spicy note that complements the fruitiness. Salt enhances the overall flavor. Eggs bind the ingredients together and add richness. Vegetable oil keeps the cake moist without overpowering the other flavors. Vanilla extract adds depth and complexity to the taste. Crushed pineapple with its juice brings moisture and a subtle tropical flavor. Bananas add sweetness and help keep the cake tender. Pecans provide a delightful crunch and nutty flavor. For the frosting, cream cheese and butter create a rich, creamy base while powdered sugar sweetens it up. Another touch of vanilla extract rounds out the frosting's flavor.
This cake pairs beautifully with a cup of Earl Grey tea, which complements its fruity and nutty notes. For a special occasion, serve it with a scoop of vanilla bean ice cream on the side to enhance the flavors and add a refreshing contrast.
First, preheat your oven to 350°F. While it warms up, grease and flour three 9-inch round cake pans. This helps ensure the cake layers won’t stick and will pop out beautifully later on. In a large mixing bowl, whisk together your dry ingredients: flour, sugar, baking soda, cinnamon, and salt. This step is crucial to evenly distribute the baking soda and cinnamon, which ensures consistent flavor and texture throughout the cake.
Now, add the wet ingredients: crack in the eggs, pour in the oil, and add the vanilla extract. Mix everything well until you have a smooth batter. It should be thick and rich. Stir in the crushed pineapple, bananas, and pecans until they are evenly distributed throughout the batter. This is where the cake gets its signature flavor and texture, so don’t skimp on mixing in these goodies.
Divide the batter evenly between your prepared cake pans. A spatula can help spread the batter to the edges for even layers. Place the pans in the oven and bake for about 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely, which helps prevent a soggy bottom.
While the cakes cool, make the frosting. Beat the cream cheese and butter together in a mixing bowl until smooth. Gradually add the powdered sugar and vanilla, beating until the mixture is creamy and spreadable. If it’s too thick, add a splash of milk; if too thin, a bit more sugar should do the trick.
To assemble the cake, place one layer on a serving plate and spread a generous amount of frosting over the top. Repeat with the remaining layers, then cover the entire cake with the rest of the frosting. Smooth it out with a spatula for a clean finish, or get creative with swirls and patterns.
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