Summertime, and the living is eeeaassyyy. This sweet summery cake will make you want to kick back, open the windows, and listen to some Ella.
Hummingbird cake is a deliciously sweet cake that instantly makes you feel like you're living in the deep south. It's loaded with toasted pecans, bananas, pineapple, and a bit of spices. It's perfect.
If you're looking for a cake to make your mom or a special mother figure in your life this Sunday, look no further. This cake is simple enough to throw together the night before, but special enough to knock the socks off of anyone who tries it. Your mama will definitely appreciate it.
You will need:
For the cake
- 3 cups all-purpose flour
- 1 and 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 tsp cinnamon
- 1/2 tsp allspice
- 4 ripe banana's mashed (2 cups)
- one 8 oz can crushed pineapple with the fruit juice
- 3 large eggs at room temperature, beaten
- 3/4 cup of an unflavored oil, like vegetable or canola (melted coconut oil would work too)
- 2 tsp pure vanilla extract
- 1-2 cups toasted chopped pecans or walnuts depending on your preference, save some to garnish the cake if you're into appearances
- 3/4 cup sweetened shredded coconut, toasted (optional)
For the frosting
- 1/4 cup butter, softened
- 8 oz cream cheese
- 4-5 cups of powdered sugar
- 1 tsp pure vanilla extract
- optional 1/4 cup chopped pecans mixed into the frosting or garnished on the side (or both!)
Preheat your oven to 350 degrees F
In one medium sized bowl sift dry ingredients together. If you're a college student like me and you don't have a fancy sifter, you can put dry ingredients into a colander and use a whisk to push the mixture around and through the holes. I don't know if this scientifically has the same results as sifting but I feel like it probably works.
Once you have your dry ingredients all mixed up, use a large bowl and a rubber spatula to combine your wet ingredients. I put the fruit in first, then the eggs, then the oil so it gets all homogenized. After that add the vanilla, and the pecans and coconut and give it one last mix.
Slowly add dry to the wet and stir to combine with your rubber spatula. During this process you want to stir as little as possible so the cake doesn't get bread-like and stays fluffy.
Coat your cake pans in cooking spray and flour and to make your life way easier, parchment on the bottom of the pan. I used 6" cake pans and baked 35-45 minutes or until a toothpick came out clean. Using 9" cake pans will get you a quicker bake time at 25-30 minutes, a bundt cake will need to cook for 55-65 minutes, and cupcakes will need about 20 minutes.
For the frosting, with an electric mixer combine butter, vanilla, and cream cheese and add 1 cup powdered sugar at a time, mixing on low until combined. If you're adding nuts to the icing, fold in with a spatula. Although it's tempting, make sure you wait until the cakes are completely cool before frosting them.
There are a few ways to decorate this cake, you can frost in between each layer and on the top, garnishing with some whole pecans or fresh flowers, that would look tres cool. But not everyone has time to be fancy, so I roughly frost my cake in between AND on the sides, and garnish with a little crushed pecans and toasted coconut and it looks just as yummy.
I make this cake for my grandma's birthday every year, mostly so I can eat it, but also because everyone likes it. I promise this cake will make you famous!