Hummingbird Cake: A Sweet Southern Treat
What is Hummingbird Cake and Where Did it Come From?
Hummingbird Cake is a delightful Southern dessert that perfectly encapsulates the warmth and richness of Southern baking. This three-layer cake is packed with flavors like ripe bananas, crushed pineapple, and toasted pecans, and it’s generously frosted with creamy, velvety cream cheese frosting. Its name is said to be inspired by the sweet, nectar-loving hummingbirds, which are drawn to the cake's delectable sweetness—just like you’ll be!
The origins of Hummingbird Cake trace back to the 1970s in the Southern United States, particularly in Jamaica, where a similar recipe was popularized. This cake quickly gained popularity across the U.S. after being featured in Southern Living magazine in 1978. Today, it remains a staple at celebrations, bringing joy to gatherings and potlucks with its moist texture and tantalizing flavors.
If you’re looking to try your hand at this Southern classic, check out the full recipe here and impress your friends with your baking skills! Trust me; they won’t be able to resist a slice of this sweet treat.
Ingredients for Hummingbird Cake
Creating a delightful Hummingbird Cake starts with selecting the right ingredients. Let’s dive into what you’ll need to whip up this delicious treat!
Essential ingredients for the cake
To craft the perfect Hummingbird Cake, gather the following essentials:
- 2 cups chopped pecans
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 and ½ teaspoons ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 and ½ cups mashed bananas (approximately 3 large ripe bananas)
- 1 (8-ounce) can crushed pineapple (undrained)
- 3 large eggs (room temperature)
- 1 cup vegetable oil
- ¾ cup packed light or dark brown sugar
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
Ingredients for the cream cheese frosting
No Hummingbird Cake is complete without its luscious cream cheese frosting. For a rich and creamy topping, you'll need:
- 16 ounces full-fat cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups confectioners’ sugar
- 1 and ½ teaspoons pure vanilla extract
- A pinch of salt to taste
With these ingredients in hand, you’ll be ready to bring this delightful cake to life! For ingredient measuring tips, check out Sally's Baking Addiction.
Step-by-step Preparation of Hummingbird Cake
Toast the pecans
To start off our Hummingbird Cake, let’s bring out the robust flavors of toasted pecans. Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper and evenly spread your chopped pecans on it. Toast them for about 7–8 minutes, keeping an eye to prevent burning. Once they are golden and fragrant, take them out and let them cool for 10–15 minutes. Toasting elevates the nutty flavor, creating a delightful crunch that adds texture to our cake.
Prepare the cake pans
Now, let's move on to the cake pans. Increase your oven temperature to 350°F (177°C). Take three 8-inch cake pans and grease them thoroughly. For a hassle-free cake removal, line the bottoms with parchment paper and grease the paper as well. This simple step makes all the difference when it’s time to plate your beautifully baked Hummingbird Cake.
Mix the dry ingredients
In a large mixing bowl, whisk together the dry ingredients: 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1.5 teaspoons of ground cinnamon, 0.5 teaspoons of allspice, and 0.5 teaspoons of salt. This thorough mixing ensures even distribution of the leavening ingredients, contributing to a perfectly risen cake.
Combine the wet ingredients
In a separate medium bowl, it’s time to combine the wet ingredients. Whisk together 1.5 cups of mashed bananas, the can of crushed pineapple (without draining), 3 large eggs, 1 cup of vegetable oil, and both sugars. This mixture is what adds moisture and sweetness to your cake, giving it that layered decadence that everyone adores.
Bake the cake layers
Now, pour the wet ingredients into the bowl with the dry ingredients, and stir until it’s beautifully combined. Fold in 1.5 cups of the toasted pecans, saving some for garnish. Divide the batter evenly between the prepared pans and bake for 26-29 minutes. To ensure even baking, rotate the pans halfway through. Once a toothpick comes out clean, let the layers cool completely on a wire rack.
Make the cream cheese frosting
While your cakes are cooling, let’s whip up the frosting! In a large bowl, cream together 16 ounces of softened cream cheese and 0.5 cups of unsalted butter on medium-high speed until smooth. Gradually add in 4 cups of confectioners’ sugar and 1.5 teaspoons of vanilla extract, beating on low until mixed, then ramping up the speed for 3 more minutes for that fluffy consistency we love in cream cheese frosting. Adjust the consistency as needed to achieve the perfect spreadable texture.
Assemble the cake
Once your layers have cooled and are leveled, it’s assembly time! Place the first cake layer on a cake stand or plate, spread a generous layer of cream cheese frosting on top, then gently place the second layer on top, repeating the process. Finally, add the third layer and use the remaining frosting to cover the top and sides of your Hummingbird Cake. For a beautiful finishing touch, sprinkle the remaining toasted pecans on top. For best results, refrigerate the cake for at least 15–20 minutes before slicing; this will hold its shape beautifully.
And there you have it! With just a few steps, you’ll have a deliciously moist Hummingbird Cake ready to impress your family and friends. Happy baking!
Variations of Hummingbird Cake
Coconut Hummingbird Cake
If you're a fan of tropical flavors, try adding shredded coconut to your Hummingbird Cake! Simply mix in about a cup of sweetened shredded coconut with the other wet ingredients. This addition not only enhances the moistness of the cake but also adds a delightful texture and sweetness. For an extra touch, consider topping your cake with a sprinkle of coconut flakes before serving. For additional inspiration, take a look at Southern Living's take on Hummingbird cake variations.
Hummingbird Cupcakes
For a fun twist on the classic, transform your Hummingbird Cake into delicious cupcakes! This recipe yields about 32-35 cupcakes. Fill your liners two-thirds full and bake for 20-22 minutes. You’ll have individual treats that are perfect for parties or casual gatherings. Plus, who doesn’t love the convenience of cupcakes? You can even customize each one with different toppings like cream cheese frosting or chopped pecans for a personalized touch.
Cooking Tips and Notes for Hummingbird Cake
Common pitfalls to avoid
When baking your Hummingbird Cake, keep an eye on the baking time. Overbaking can lead to dryness, so check for doneness a few minutes early. Remember to let your cakes cool completely before frosting, as warm layers can melt the cream cheese frosting. Lastly, ensure your ingredients are at room temperature for better incorporation and flavor!
Ingredient substitutions
If you’re short on ingredients, here are a few easy swaps:
- Pecans: If allergies are a concern, you can skip them entirely or replace them with sweetened shredded coconut.
- Bananas: Thawed frozen bananas work well, just remember to drain excess liquid.
- Vegetable oil: You can use melted coconut oil for a subtle tropical flavor.
These thoughtful changes can still deliver that delicious signature taste of Hummingbird Cake! For more suggestions, check out Sally's Baking Addiction for additional tips and recipes.
Serving Suggestions for Hummingbird Cake
Perfect Pairings with Coffee or Tea
Enjoying hummingbird cake with a steaming cup of coffee or tea elevates the experience. The cake's moist layers and sweet cream cheese frosting complement a rich, dark roast coffee beautifully. For tea lovers, consider a light herbal or chai tea to contrast the cake’s sweetness. These pairings create a delightful afternoon treat or a cozy dessert option.
Presentation Ideas
When it comes to serving your hummingbird cake, presentation matters! Consider using a multi-tiered cake stand to showcase its three lush layers. Adding fresh fruit or edible flowers around the base can enhance its appeal. For a rustic touch, serve slices on wooden boards with a side of whipped cream. These small details can elevate your dessert from delicious to unforgettable.
For more creative ideas on cake presentation, check out this guide.
Time Breakdown for Hummingbird Cake
Here's a quick glance at how much time you'll need to whip up this delightful Hummingbird Cake.
Preparation Time
Get everything ready in about 30 minutes. This includes toasting your pecans and mixing all your ingredients.
Baking Time
Bake those scrumptious layers for 28 minutes. Keep an eye on them, using a toothpick to check for doneness.
Total Time
From start to finish, expect to invest around 3 hours and 30 minutes. This time includes cooling and frosting, so you can enjoy every bite of your Hummingbird Cake!
For additional tips on timing and ingredient preparation, check out resources like Food Network for baking insights or Serious Eats for techniques to enhance your baking skills. Don’t forget, a little patience goes a long way in creating the perfect cake!
Nutritional Facts for Hummingbird Cake
When indulging in a slice of Hummingbird Cake, it's great to be aware of what you're enjoying! Here’s a quick breakdown of the nutritional information per serving:
Calories
A slice of this delicious cake typically contains around 350 calories, making it a rich but worthwhile treat for special occasions.
Sugar Content
With approximately 30 grams of sugar per slice, the sweetness comes from bananas, pineapple, and sugar added for that iconic flavor.
Protein
Each slice also provides about 3 grams of protein, thanks to the addition of eggs and pecans.
By being mindful of these nutritional facts, you can fully enjoy your Hummingbird Cake experience while fitting it into your balanced diet! For more details on the health benefits of the ingredients used, check out resources like NutritionData or consult your favorite health blog.
FAQs about Hummingbird Cake
Can I modify the cake for dietary restrictions?
Absolutely! If you're looking to make Hummingbird Cake gluten-free, simply substitute the all-purpose flour with a gluten-free blend. For a vegan version, consider replacing eggs with flaxseed meal or applesauce, and use a plant-based cream cheese for frosting. Should you wish to omit the pecans due to allergies, feel free to leave them out entirely, or swap them for shredded coconut for a delightful twist.
How should I store leftover Hummingbird Cake?
To ensure your Hummingbird Cake stays fresh, cover it tightly and store it in the refrigerator for up to five days. Placing it in a cake carrier or wrapping it well in plastic wrap will help maintain its moisture and flavor. If you plan to keep it for longer, you can freeze the cake, ensuring it’s well-wrapped to prevent freezer burn.
What's the best way to keep the cake layers moist?
To keep your cake layers moist, consider brushing them with a simple sugar syrup before frosting. This technique adds flavor and helps lock in moisture. Additionally, always let your cakes cool completely in the pans before transferring them to a wire rack, protecting them from drying out. For further tips on cake moisture, check out King Arthur Baking.
Conclusion on Hummingbird Cake
Why Hummingbird Cake is a must-try for homemade dessert lovers
In a world filled with endless dessert options, Hummingbird Cake stands out for its delightful combination of flavors and textures. This moist, three-layer cake, filled with ripe bananas and crushed pineapple, offers a unique twist on traditional baked goods. Its creamy cream cheese frosting perfectly balances the sweetness, making it a showstopper at any gathering. Plus, the added crunch from pecans enhances each bite. If you haven't yet made this cake, give it a try—your taste buds will thank you! For extra tips and tricks, explore more desserts from Southern Living or check out Sally's Baking Addiction for baking inspiration!
Hummingbird Cake
Equipment
- oven
- Large baking sheet
- parchment paper
- Cake pans
- Mixing Bowls
- electric mixer
- whisk
- Cooling Rack
- Cake turntable
Ingredients
Cake Ingredients
- 2 cups chopped pecans toasted
- 3 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon allspice
- 0.5 teaspoon salt
- 1.5 cups mashed bananas about 3 large ripe bananas
- 1 can crushed pineapple 8 ounces, do not drain
- 3 large eggs at room temperature
- 1 cup vegetable oil
- 0.75 cup light or dark brown sugar packed
- 0.75 cup granulated sugar
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 16 ounces full-fat brick cream cheese softened to room temperature
- 0.5 cup unsalted butter softened to room temperature
- 4 cups confectioners’ sugar
- 1.5 teaspoons pure vanilla extract
- pinch salt to taste
Instructions
Preparation
- Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper. Spread the chopped pecans on the sheet and toast for 7–8 minutes.
- Remove the pecans from the oven and allow to cool for 10–15 minutes.
- Increase the oven temperature to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, and then grease the paper.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together.
- In a medium bowl, whisk the remaining cake ingredients together. Pour the wet ingredients into the dry ingredients and whisk until completely combined.
- Fold in 1 and ½ cups of toasted pecans, then spread batter evenly between the prepared cake pans.
- Bake for 26-29 minutes or until a toothpick inserted comes out clean. Rotate the pans halfway through baking.
- Let the cakes cool completely in the pans set on a wire rack before removing and leveling the tops.
Frosting and Assembly
- In a large bowl, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
- Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until creamy.
- Layer off the tops of the cooled cake layers to create a flat surface. Place one layer on a cake turntable and cover the top with frosting.
- Repeat with the second layer, then top with the third layer. Frost the top and sides of the cake with the remaining frosting.
- Decorate with remaining toasted pecans and refrigerate for 15-20 minutes before slicing.
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