Fun food blog trivia: which cake is the most requested recipe in Southern Living Magazine history? This one is! With such high compliments, I knew I had to make it one day. That day came last week when I got into my southern baking groove and decided to whoop it up. :) This cake tastes much like banana bread with cream cheese icing -sweet-but a nice change from good ‘ole sheet cake. A great dessert treat to serve for Sunday Brunch – if you have enough room in your tummy.
Hummingbird Cake
Yield: 12 Slices
Prep Time: 25 Min
Cook Time: 45 Min
Total Time: 70 Min
Ingredients:
CAKE:
1 cup pecans, toasted and finely chopped
3 cups all-purpose flour
2 cups granulated white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
3/4 cup canola oil
1 1/2 teaspoons pure vanilla extract
1 - 8 ounce can crushed pineapple, do not drain
1/2 cup raisins
2 cups mashed ripe bananas (3-4 medium sized bananas)
ICING:
1/2 cup (57 grams) unsalted butter, room temperature
2 x 8 ounces (227 grams) cream cheese, room temperature
1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
2 teaspoons (4 grams) pure vanilla extract
1/2 cup (55 grams) finely chopped pecans (Optional)
Garnish: (Optional)
pecan halves
Directions:
Preheat oven to 350 degrees F and place the rack in the center of the oven.
Generously grease two - 9 inch round cake pans.
Place the pecans on a baking sheet and bake in the oven for 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.
In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.
In another large bowl, mix the eggs, oil, vanilla extract, pineapple, mashed bananas, raisins, and finely chopped pecans.
Add the wet ingredients to the flour mixture and stir until combined.
Evenly divide the batter between the two prepared pans and bake for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack for at least 15 minutes. After they have cooled, invert the cakes onto the wire rack and let cool completely before frosting - approx. 45 minutes.
Prepare the frosting by using an electric mixer or hand mixer and beat the butter and cream cheese on low speed until smooth - no lumps. Gradually add the powdered sugar and beat on low speed until fully incorporated and smooth. Add in vanilla extract and then stir in the finely chopped pecans (if desired). I did not add the pecans to the icing.
Assembly:
Place one cake, top side down, on a cake plate. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves -if desired. Refrigerate the cake for one hour so the frosting has time to set.Adapted from www.joyofbaking.com and Southern Living Magazine
