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Hummingbird Cake Recipe

Name: Hummingbird Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 3 large (300 grams) bananas (mashed (about 1 1/2 cups)); ½ cup sour cream/yogurt; 3 large eggs; 1 teaspoon vanilla extract; 1 (8-ounce) can crushed pineapple (undrained); ¾ cup (150 grams) brown sugar; ¾ cup (150 grams) granulated sugar; 3 cups (360 grams) all purpose flour; 1 teaspoon baking powder; 1 ½ teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; ½-1 teaspoon nutmeg; ¾ cup (6 ounce, 180ml) unsalted melted butter ( (replace with oil)); 1 -2 tablespoons Bourbon ((optional)); ¾ -1 cup pecans (chopped); 4 ounces (113 grams) unsalted butter ( softened); 8 ounces (225 grams) cream cheese (softened); 4-6 cups ( 440-660 grams) powdered (icing)sugar; 1 teaspoon vanilla extract; 1- 1 1/2 cup toasted pecans ( roughly chopped)

Immaculate Bites

Hummingbird Cake – a super easy, indulgent and stick-to-your-fork moist cake featuring the tropical combination of bananas and crushed pineapples with toasted pecans; generously layered, covered with cream cheese frosting. A classic Southern cake gem!

Ingredients

3 large (300 grams) bananas (mashed (about 1 1/2 cups))

½ cup sour cream/yogurt

3 large eggs

1 teaspoon vanilla extract

1 (8-ounce) can crushed pineapple (undrained)

¾ cup (150 grams) brown sugar

¾ cup (150 grams) granulated sugar

3 cups (360 grams) all purpose flour

1 teaspoon baking powder

1 ½ teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½-1 teaspoon nutmeg

¾ cup (6 ounce, 180ml) unsalted melted butter ( (replace with oil))

1 -2 tablespoons Bourbon ((optional))

¾ -1 cup pecans (chopped)

4 ounces (113 grams) unsalted butter ( softened)

8 ounces (225 grams) cream cheese (softened)

4-6 cups ( 440-660 grams) powdered (icing)sugar

1 teaspoon vanilla extract

1- 1 1/2 cup toasted pecans ( roughly chopped)

Method

Preheat oven to 350 degrees. Grease two 9 inch baking pan with baking spray; set aside.

In a medium bowl whisk together these ingredients: eggs, mashed bananas, sugar (brown and white), sour cream, bourbon, and vanilla.

In another bowl combine flour, baking powder, baking soda, nutmeg and salt.

Gradually add wet ingredients to the bowl of dry ingredients; add whisk with a spatula until thoroughly mixed.

Add the pineapple and it’s juice to the batter. Then throw in the pecans. Stir just until combined; do not over stir.

Finally pour in melted butter and then thoroughly mix. Scrape down sides.

Divide the batter evenly between the two greased pans. To release any air bubbles, tap the pans on the countertop and place in oven for 25-30 minutes or until a toothpick inserted in the cake comes out clean.

Whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired.

Gradually sieve in powdered sugar, mix as you go along until smooth.

Finally, stir in the pecans.

Place 1 cake layer on a serving platter. Spread about about 1 1/2 cup of cream cheese frosting over cake layer. Top with second layer, and more frosting over cake layer.

Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, with pecans.

If desired, use crushed pecans to garnish the sides.

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