Hummingbird Cake - Food Wishes
I’ve been getting food wishes for Hummingbird Cake for years, but like other cake requests, they were pushed aside for other things I found more enticing, since I’m not a “cake guy.” I’m still not a “cake guy,” but I’m definitely a Hummingbird Cake guy, as this was one of the most delicious things I’ve ever baked. Enjoy!
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Hummingbird Cake Recipe | BAKING SIMPOL
Want to challenge yourself? Baking this will surely put your skills to the test!
Kakaiba ang pangalan, ang HUMMINGBIRD CAKE ay isang banana-pineapple spice cake na talaga namang kakaiba ang sarap! Kaya try baking this #simpol recipe today to surprise your friends and family!
Ingredients:
SET A:
• 1 1/2 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
SET B:
• 1/2 cup unsalted butter, at room temperature
• 1 cup brown sugar
• 2 whole eggs
• 1 cup crushed pineapples, drained
• 1 cup mashed bananas
• 1 tsp. vanilla extract
CREAM CHEESE FROSTING
• 1 cup cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup powdered sugar
• 1/4 tsp. salt
• 1 tsp. vanilla extract
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Vintage Hummingbird Cake!
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recipe
3 cups flour
2 cups sugar
1 t. baking soda
1/2 t. Salt
1 t. cinnamon
2 c. diced bananas
1 8oz. can crushed pineapple
liquid reserved
1 1/2 t. vanilla
3 eggs
1 1/2 cups oil
1 cup crushed pecans
350 45 to 60 minutes
8 oz. cream cheese
1/2 stick butter
16 oz. powdered sugar
reserved juice
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How To Make Hummingbird Cake
I'm not sure that I've ever had a cake quite as packed with flavor as this Hummingbird Cake is.
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Full Printable Recipe:
The perfect springtime cake, this recipe is flavored with ripe bananas, crushed pineapple, ground cinnamon, butter, vanilla, and pecans, just to name a few of its key ingredients.
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Ingredients
3/4 cup unsalted butter softened to room temperature (170g)
3/4 cup canola or vegetable oil
1 cup light or dark brown sugar 200g
1/2 cup sugar 100g
2 large eggs lightly beaten,
2 cups mashed over-ripe bananas this is was about 4 bananas for me (479g)
1 8 oz can crushed pineapple do not drain
1 Tablespoon vanilla extract
3 cups all-purpose plain flour (375g)
1 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup chopped pecans¹
CREAM CHEESE FROSTING
1/2 cup 1 stick unsalted butter softened (113g)
8 oz cream cheese softened brick-style, not spreadable (226g)
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar 500g
Instructions
00:00 Introduction
00:16 Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8 or 9 pans. I also recommend using a round cut-out of parchment paper to line the bottom to prevent sticking when you invert your cake.
00:49 Combine butter, oil, and sugars in a large bowl and use an electric mixer (or use a stand mixer) to beat together until creamy and well-combined.
01:18 Add eggs and stir again. Add bananas, crushed (undrained) pineapple, and vanilla extract and stir well.
01:48 In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until thoroughly combined.
02:10 Using a spatula or spoon (don't use an electric mixer for this step) gradually begin to fold dry ingredients into wet. Once about half the flour mixture has been added, add the pecans and stir them in as well. Stir until just completely combined. Don't over-mix the batter or you could end up with a dry cake.
02:52 Evenly divide cake batter into prepared baking pans Transfer to 350F (175C) oven and bake for 39 minutes if using 8 pans and 34 minutes if using 9 pans or until a toothpick inserted in the center comes out clean or preferably with a few moist crumbs.
03:38 Allow to cool for 10 minutes in baking pan then run a knife around the inside of the pan to loosen cake and carefully invert onto a cooling rack to cool completely.
Once cooled completely, use a knife to level off if needed and then prepare frosting.
CREAM CHEESE FROSTING
04:04 Combine butter and cream cheese in a large bowl (or in the bowl of a stand mixer) and beat until creamy, smooth, and well-combined. Stir in vanilla extract and salt.
04:22 Gradually, with mixer on low speed, stir in powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are evenly combined.
TO ASSEMBLE
04:50 Place one layer of the cake on serving dish. Top with cream cheese frosting and spread evenly. Top with second cake. Frost top and sides of cake and serve.
Notes
¹Pecans can be left out if needed for allergy reasons (or just if you hate nuts). For best flavor, I recommend buying whole (not pre-chopped) nuts and toasting them in a 350F/175C oven for 5 minutes or until fragrant and deeper brown. Let them cool then chop up before stirring into your batter. TO STORE CAKE Hummingbird cake should be stored in an airtight container. It will keep at room temperature for up to 3 days and in the refrigerator for up to one week.
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Hummingbird Cake
A Southern dessert classic with a fall makeover!
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Classic Hummingbird Cake | Southern Living
This Southern gem boasts three incredibly moist layers flavored with canned pineapple and bananas.
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