Hummingbird Cake
Description
If you have never tasted a Hummingbird cake, you are really missing out. It is common in the Southern United States, and is traditionally a combination of banana and pineapple spice cake. The frosting is a cream cheese frosting with butter, powdered sugar
Ingredients
Hummingbird Cake:
3 c. flour
2 t. ground cinnamon
1 t. baking soda
1 t.salt
1 c. granulated sugar
1 c. packed light brown sugar
3 large eggs, at room temperature
1 c. vegetable oil
2 t. vanilla extract
1 c. fresh pineapple, crushed (see directions below)
2 c. roasted bananas*, mashed (about 4 large or 6 medium-small bananas- peel left on; directions below)
1 c. chopped pecans
Cream Cheese Frosting:
1 ½ sticks unsalted butter, chilled
3-8 oz. packages of cream cheese, chilled
1 t. vanilla
1 ½ c. powdered sugar, sifted
1 ½ c. finely chopped pecans
Directions
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Hummingbird Cake:
Preheat oven to 350 degrees.
*Place bananas on a cookie sheet with peels left on; bake 12 minutes until skins are black (it's fine if bananas leak). Remove; cool until they can be handled. Peel bananas; place in a small mixing bowl; mash. Set aside. Keep oven heated to 350 degrees.
Butter and flour three 9 inch round baking pans. Trace the bottom of a pan (for all 3 pans) onto parchment paper, cut out 3 circles and place 1 in the bottom of each pan.
In a sifter over a large mixing bowl, combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
In a 2nd large mixing bowl, combine the granulated and brown sugar; stir to combine. Add the eggs; stir briskly by hand to combine all ingredients into a smooth mixture. Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth. Add the flour mixture all at once and hand stir (Do Not beat) to combine the mixture fully.
To crush the pineapple: Place 1 c. finely diced fresh pineapple in a medium mixing bowl; use a potato masher to crush the pineapple. Add the fruit and juice to the batter; add the mashed banana and pecans. Stir just until combined, but do not over stir.
Divide batter evenly between the 3 pans. Tap the pans on the counter to release any air bubbles; place in the preheated oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean. Cool in pans on racks for 5 minutes, then turn out onto cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.
Cream Cheese Frosting:
Cut sticks of chilled butter into 1 inch pieces; place in the bowl of a standing mixer (can use a hand held mixer). Beat on low speed, gradually increasing speed to medium until butter is still cool but has softened together (about 3 minutes).
Cut the cream cheese into 1 inch strips; add to the butter. Mix at medium speed until fully combined, and smooth. Add the vanilla; slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy. Fold in pecans by hand.
Cake Assembly:
Place the 1st cake layer upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 c. frosting. It will be a thin covering.
Place the second cake layer right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 c. (you might need a bit more to cover this layer).
Place the 3rd cake layer with cake right side up. Use the remaining frosting to cover top of cake and the sides.
Allow cake to stand at room temperature 30 minutes before serving. Store uneaten cake in the refrigerator. The cake is best when made the day before serving.
12-16 servings.