Hummingbird Cake Best Recipe

May 08, 2023 Post a Comment

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Hummingbird Cake Sallys Baking Addiction from sallysbakingaddiction.com

Description

Hummingbird cake is a classic Southern dessert that is loved by many. It is a moist and flavorful cake that is packed with bananas, pineapple, and pecans. The cake is typically topped with a cream cheese frosting that perfectly complements the sweetness of the cake. In this recipe, we will share with you the best recipe for hummingbird cake that you can make at home.

Prep Time

The prep time for this recipe is around 30 minutes. This includes the time it takes to gather all the ingredients and prepare them for the cake.

Cook Time

The cook time for this recipe is around 35-40 minutes. This may vary depending on your oven, so make sure to check the cake regularly.

Ingredients

For the cake:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8 oz) crushed pineapple, undrained
2 cups mashed ripe bananas (about 4 medium)
1 cup chopped pecans

For the frosting:

1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract

Equipment

For this recipe, you will need:

2 mixing bowls
1 whisk or electric mixer
1 spatula
2 9-inch cake pans
Parchment paper
Cooking spray

Method

1. Preheat the oven to 350°F. 2. Grease 2 9-inch cake pans with cooking spray and line the bottoms with parchment paper. 3. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. 4. In a separate mixing bowl, beat the eggs and then add in the oil and vanilla extract. 5. Add the wet ingredients to the dry ingredients and mix until just combined. 6. Stir in the crushed pineapple, mashed bananas, and chopped pecans. 7. Pour the batter evenly into the prepared cake pans. 8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. 9. Let the cakes cool completely in the pans. 10. While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and butter until creamy. 11. Gradually add in the powdered sugar and vanilla extract, mixing until smooth. 12. Once the cakes are cool, remove them from the pans and place one cake layer on a cake plate. 13. Spread a layer of frosting on top of the cake. 14. Place the second cake layer on top and spread frosting over the top and sides of the cake. 15. Serve and enjoy!

Notes

For best results, make sure your bananas are very ripe. This will give your cake a stronger banana flavor and help keep it moist. If you don't have ripe bananas, you can place them in a paper bag with an apple to speed up the ripening process.

Nutrition Info

This recipe makes 12 servings. Each serving has approximately:

Calories: 670
Fat: 36g
Saturated Fat: 10g
Cholesterol: 93mg
Sodium: 400mg
Carbohydrates: 85g
Fiber: 3g
Sugars: 63g
Protein: 6g

Recipes FAQ

Q: Can I make this cake ahead of time? A: Yes, you can make the cake up to 2 days ahead of time. Just make sure to store it in an airtight container in the refrigerator. Q: Can I freeze this cake? A: Yes, you can freeze this cake for up to 3 months. Just wrap it tightly in plastic wrap and then aluminum foil before freezing. Q: Can I substitute the pecans for another nut? A: Yes, you can use walnuts or almonds instead of pecans if you prefer.

Recipe Tips

- Make sure to line the bottom of your cake pans with parchment paper to prevent the cake from sticking. - Don't overmix the batter or your cake may turn out tough. - If your frosting is too thick, you can add a tablespoon of milk to thin it out. - To make the frosting easier to spread, you can chill it in the refrigerator for 30 minutes before frosting the cake.