Hummingbird Cake

This Hummingbird Cake recipe can be found in Bake from Scratch Vol.1 on page 23. It is originally a 3-layer cake, but I made a 2-layer cake with the same recipe. My thoughts on that are at the bottom of the page.

Ingredients:

  • 3 + 1/3 c. all purpose flour
  • 1 + 1/3 c. granulated sugar
  • 1 tsp. cinnamon
  • 3/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/4 tsp. nutmeg
  • 1/2 c. toasted, chopped pecans
  • 2 ripe, mashed bananas
  • 3/4 c. + 2 tbsp. canola oil
  • 1 tsp. vanilla extract
  • 3 eggs
  • 1 c. finely chopped fresh pineapple

Directions:

  1. Preheat oven to 350º
  2. Trace the bottom of an 8 inch cake pan on parchment paper and cut out 3 identical circles. Spray 3 (8 inch) round cake pans with baking spray, place one piece of parchment paper in each.
    • The recipe says “spray 3 (8 inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper and spray pans again.” However, this is what I do for all my cakes and it works just fine!

3. In a large bowl, sift together flour, sugar, cinnamon, baking soda, salt and nutmeg then stir in pecans.

4. In a medium bowl, stir together banana, oil, vanilla and eggs.

5. Add banana mixture to flour mixture, stirring until moistened.

6. Fold in pineapple.

7. Pour into prepared pans.

8. Bake until a toothpick comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Then remove from pans and cool on wire rack.

9. Make Cream Cheese Frosting. Beat cream cheese and powdered sugar until smooth. Add vanilla.

10. Make Pineapple-Pecan Filling. Pat pineapple dry with paper towel. Then stir together pecans, pineapple and Cream Cheese frosting. Spread the filling between each layer.

11. Level off the cake by cutting the rounded top off.

12. Spread Cream Cheese Frosting lightly on the sides and heavier in the top on cake. Garnish with chopped pecans.

Thoughts:

The original recipe was a three layer cake. However, I made a two layer cake for several reasons. One, I only had two circle cake pans and I didn’t want to wait for it to cool down to reuse a pan. Two, I was not confident in my layering abilities. In hindsight, I would have made three layers and held it together with paper straws if needed. My two layer cake was very dense and that probably had to do with the excess cake batter in each pan.

The cake was extremely moist the first two days but after that, it got kind of dry and even more dense. Good thing about it is that it is so delicious that it won’t last much longer than 2-3 days!

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