Hummingbird Cake

This easy version of hummingbird cake is made of one layer and pairs perfectly with coffee. It’s slightly spiced and flavored with banana and pineapple,  and frosted with classic cream cheese frosting to complete its deliciousness. If you like banana or carrot cakes, you’ll fall in love with this one. It’s so moist, it will melt in your mouth! The prominent flavor is banana, with bits of juicy pineapple.

You can leave out the pecans if you want without replacing with anything, or you can use shredded coconut instead.

if you want to use a 9×13-inch sheet pan, multiply the recipe by 1.5 and bake for 40-45 minutes.

5 from 1 vote

Hummingbird Cake

YIELD: 9 -inch cake

 

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Ingredients

Cake:

• 2 cups (280 g/10 oz) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup plus 2 tablespoons (225 g/8 oz) granulated sugar
• 2 large eggs
• 3/4 cup (180 ml) canola oil (or vegetable, safflower)
• 8 oz/227 g can crushed pineapple
• half of the pineapple juice from the can (drain half of the juice from the can pineapple and add the rest to the cake batter)
• 1 teaspoon pure vanilla extract
• 3 ripe bananas
• 3/4 cup (75 g) toasted pecans, roughly chopped, plus more for garnish

Cream Cheese Frosting:

• 8 oz/227 g cream cheese , softened to room temperature
• 1/2 cup (1 stick/115 g) unsalted butter, softened to room temperature
• 2 - 2 1/2 cups (240 - 300 g) powdered sugar, sifted
• 1-2 teaspoons pure vanilla extract

Instructions

1. Preheat oven to 350F/175C. Grease a 9-inch cake pan or springform pan. Set aside.
2. In a large bowl sift together flour, baking soda, salt, and cinnamon. In another medium bowl mix eggs and sugar until combined, then add the other ingredients, except for the pecans. Add mixture to the flour mixture and mix just until combined. Stir in pecans. Pour batter into prepared pan. Bake for 40-45 minutes. If cake is browning too much while baking, cover it loosely with aluminum foil. Allow to cool completely on a wire rack.
3. To make the frosting: In a bowl of an electric mixer fitted with a paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla extract and beat for about another 2 minutes on high speed until completely smooth. If the frosting is too runny, add more sugar as necessary until you reach the desired consistency. You can add a pinch of salt or lemon juice to cut the sweetness if you like. Spread frosting over the top (and sides if you want) of the cake, and sprinkle with chopped pecans for garnish, if you like.
4. Store cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

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