Hummingbird Cake Southern Classic

Step into a world of Southern charm with this classic Hummingbird Cake. It's a symphony of tropical flavors, combining sweet bananas and tangy pineapple in an incredibly moist crumb. Toasted pecans add a delightful crunch, and it's all enveloped in a luscious, rich cream cheese frosting. This cake isn't just a dessert; it's an experience.

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The magic of this cake lies in its simplicity. Common pantry staples come together to create something truly special. The batter is wonderfully straightforward, requiring just a gentle mix before it's ready for the oven.

Ingredients

• For the Cake
• 3 cups (375 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 large eggs, room temperature
• 1 cup (240 ml) vegetable oil
• 2 tsp pure vanilla extract
• 1 cup (120 g) toasted pecans, chopped, plus extra for garnish
• 2 cups (about 3) ripe bananas, mashed
• 1 can (8 oz/227 g) crushed pineapple, undrained
• For the Cream Cheese Frosting
• 8 oz (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions

Step 1

Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans, or line with parchment paper.

Step 2

In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.

Step 3

In another bowl, beat eggs, oil, and vanilla until well combined.

Step 4

Stir in mashed bananas, crushed pineapple with juice, and chopped pecans.

Step 5

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.

Step 6

Divide batter evenly among the prepared pans.

Step 7

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

Cool cakes in pans for 10 minutes, then remove and let cool completely on wire racks.

Step 9

For the frosting, beat cream cheese and butter together until smooth and creamy.

Step 10

Gradually add powdered sugar, vanilla, and salt, beating until fluffy and spreadable.

Step 11

Spread frosting between layers and over the top and sides of the cake.

Step 12

Garnish with extra toasted pecans.

Zusatztipps für die Zubereitung

Für dieses Rezept benötigen Sie drei runde 8-Zoll-Kuchenformen, Rührschüsseln, einen elektrischen Mixer zum Aufschlagen des Teigs und des Frostings, einen Spatel zum Verteilen und ein Kuchengitter, um die Schichten vollständig abkühlen zu lassen.

Varianten und Anpassungen

Für eine nussfreie Variante lassen Sie die Pekannüsse einfach weg. Die Kuchenböden können auch einen Tag im Voraus gebacken und vor dem Zusammensetzen fest eingewickelt werden, um Zeit zu sparen.

Serviervorschläge

Dieser Kuchen passt hervorragend zu einer Tasse starken Kaffees, der die Süsse ausgleicht, oder zu einem süssen Dessertwein als eleganten Abschluss einer Mahlzeit.

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Baking this Hummingbird Cake fills your home with the warm aroma of cinnamon and toasted nuts. Each slice offers a taste of Southern hospitality, with its moist, fruity cake and tangy, creamy frosting. It's a guaranteed showstopper that will have everyone asking for the recipe.

Questions & Answers

→ Why is it called Hummingbird Cake?

The name is said to come from the cake's sweetness being so appealing that it attracts hummingbirds. Originating in Jamaica, it gained popularity in the American South during the 1970s and has since become a beloved regional classic.

→ Can I make this cake ahead of time?

Absolutely! The cake layers can be baked up to one day in advance. Wrap them tightly in plastic wrap and store at room temperature. In fact, many bakers find the flavor improves slightly after resting for a day.

→ Why is my cake dense or dry?

Overmixing the batter can create a dense texture. Mix only until ingredients are just combined. For dryness, ensure you're measuring flour correctly and not overbaking—check for doneness at the 25-minute mark.

→ Can I substitute the pecans?

Walnuts make an excellent alternative if you prefer. For a nut-free version, simply omit them entirely. The cake will still be delicious thanks to the fruit and spices.

→ How should I store leftovers?

Store the frosted cake in an airtight container or cake dome at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though bringing it to room temperature before serving enhances the texture.