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Hummingbird Cake recipe Recipe

Name: Hummingbird Cake recipe
Prep time: 1 h 30 min
Cook time: 1 h 10 min
Total time: 2 h 40 min
Yield: 12
Ingredients: 245 grams (1 and 3/4 cups) plain flour or all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 150 grams (3/4 cup) caster sugar or granulated sugar; 45 grams (1/4 cup) brown sugar; 105 grams (1 cup) pecans, roughly chopped; 250 grams (1 cup) mashed banana (approximately 2-3 overripe bananas); 275 grams (1 cup) canned crushed pineapple in juice; 180 ml (3/4 cup) vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 105 grams (1 cup) pecans, finely chopped; 70 grams (1/2 cup) plain flour or all purpose flour; 50 grams (1/4 cup) caster sugar or granulated sugar; 1 teaspoon cornflour or cornstarch; 1/8 teaspoon salt; 60 grams (1/4 cup) unsalted butter, melted; 60 grams (1/4 cup) butter, softened; 250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped; 1 teaspoon vanilla extract; 435 grams (3 and 1/2 cups) icing sugar or powdered sugar

Sweetest Menu

A beautiful moist Hummingbird Cake with cream cheese frosting and crunchy pecan cookie crumbs.

Ingredients

245 grams (1 and 3/4 cups) plain flour or all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

150 grams (3/4 cup) caster sugar or granulated sugar

45 grams (1/4 cup) brown sugar

105 grams (1 cup) pecans, roughly chopped

250 grams (1 cup) mashed banana (approximately 2-3 overripe bananas)

275 grams (1 cup) canned crushed pineapple in juice

180 ml (3/4 cup) vegetable oil

2 large eggs

1 teaspoon vanilla extract

105 grams (1 cup) pecans, finely chopped

70 grams (1/2 cup) plain flour or all purpose flour

50 grams (1/4 cup) caster sugar or granulated sugar

1 teaspoon cornflour or cornstarch

1/8 teaspoon salt

60 grams (1/4 cup) unsalted butter, melted

60 grams (1/4 cup) butter, softened

250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped

1 teaspoon vanilla extract

435 grams (3 and 1/2 cups) icing sugar or powdered sugar

Method

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.

In a large bowl, add flour, baking powder, baking soda, cinnamon, nutmeg, salt, caster sugar, brown sugar and pecans. Stir briefly.

Make a well in the centre of the dry ingredients, then add mashed banana, pineapple, oil, eggs and vanilla.

Use a spatula to gently stir until all ingredients are combined. Pour into prepared cake pan and bake for approximately 60-70 minutes or until a skewer inserted into the middle of the cake comes out clean.

Transfer cake to a cooling rack and leave to cool completely before frosting.

To make the pecan cookie crumbs, add pecans, flour, sugar, cornflour and salt to a medium-sized mixing bowl. Pour over melted butter and stir until crumbs resemble wet sand.

Line a baking tray with baking or parchment paper. Add cookie crumbs and spread into one even layer. Bake for approximately 10-12 minutes or until just golden. Leave to cool completely.

Cream cheese frostingTo make the frosting, add butter, cream cheese and vanilla to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until smooth and creamy.

Add sugar, 1 cup at a time, and continue to beat until smooth.

Spread frosting over the top of the cake. Sprinkle over pecan cookie crumbs. Cut into slices and serve.

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