Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Hummingbird cake is a delightful Southern dessert that perfectly balances sweetness and tropical flavors. With its moist layers infused with ripe bananas, crushed pineapple, and crunchy pecans, it’s a treat that never fails to impress. Topped with a rich cream cheese frosting, this cake is not just a dessert; it’s a celebration of flavor that will leave everyone wanting more.
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe makes 10 servings. Preparation time is about 20 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
The nutritional value per serving (1 slice) includes approximately 300 calories, 15g fat, 39g carbohydrates, 3g protein, and 2g fiber. This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
2. In a large bowl, mix together 2 cups of all-purpose flour, 1 cup of sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mash 2 ripe bananas and mix in 1 cup of crushed pineapple (drained).
4. Add 1 cup of vegetable oil and 3 large eggs to the banana-pineapple mixture and whisk until combined.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
6. Fold in 1 cup of chopped pecans and 1 tsp of vanilla extract.
7. Divide the batter evenly among the prepared pans.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. Once cooled, frost the layers with cream cheese frosting and top with additional pecans and fresh fruit if desired.
Alternative Ingredients
If you want to make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. You can also use unsweetened applesauce in place of oil for a lighter option.
Serving and Pairings
Hummingbird cake pairs wonderfully with a cup of coffee or tea. It’s also delightful when served alongside fresh fruit or a scoop of vanilla ice cream.
Storage and Reheating
Store any leftover hummingbird cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, let it sit at room temperature for about 30 minutes before serving.
Cooking Mistakes
- Don’t overmix the batter, as this can lead to a dense cake.
- Ensure your baking powder is fresh to help the cake rise properly.
- Be careful not to overbake; check for doneness a few minutes early.
- Let the cakes cool completely before frosting to prevent melting.
- Don’t skip the cooling time; it’s essential for the right texture.
Helpful Tips
- Use ripe bananas for the best flavor and moisture.
- Feel free to add shredded coconut for extra texture.
- For a twist, try adding spices like cinnamon or nutmeg.
- Decorate with edible flowers for an elegant touch.
FAQs
What is a hummingbird cake?
Hummingbird cake is a traditional Southern dessert made with bananas, pineapple, and pecans. It is known for its moist texture and rich flavor, often topped with cream cheese frosting.
Can I make hummingbird cake ahead of time?
Yes, you can bake the cake layers ahead of time. Wrap them tightly in plastic wrap and store them in the refrigerator for up to three days or freeze them for up to three months.
What can I use instead of pecans?
If you have allergies or preferences, you can substitute pecans with walnuts or almonds, which will still add a nice crunch to the cake.
Is hummingbird cake gluten-free?
You can make a gluten-free version of hummingbird cake by using a gluten-free flour blend in place of all-purpose flour.
How should I store leftover hummingbird cake?
Store leftover cake in an airtight container in the refrigerator for up to five days. It can also be frozen for longer storage.
Conclusion
Hummingbird cake is a delightful treat that brings together the flavors of the tropics with a touch of Southern charm. Its moist layers and rich cream cheese frosting make it a perfect dessert for any occasion. Whether you’re celebrating a special event or just indulging in a sweet craving, this cake is sure to impress.
Hummingbird Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 ripe bananas mashed
- 1 cup crushed pineapple drained
- 1 cup vegetable oil
- 3 large eggs
- 1 cup chopped pecans
- 1 tsp vanilla extract
- Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, baking soda, and salt.
- In another bowl, combine mashed bananas, crushed pineapple, oil, and eggs.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in chopped pecans and vanilla extract.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost the cooled layers with cream cheese frosting.
- Top with additional pecans and fresh fruit if desired.
