Description
Hummingbird cake brings Southern charm straight from Ina Garten’s kitchen, blending ripe bananas, pineapple, and pecans into a moist, spiced masterpiece. Rich cream cheese frosting crowns this classic dessert, inviting you to savor each delectable bite of pure comfort.
Ingredients
Scale
Main Ingredients:
- 2 ¾ cups (345g) all-purpose flour
- 3 large eggs
- 1 ¾ cups (350g) granulated sugar
- 1 cup (240ml) vegetable oil
- 1 cup (115g) pecan pieces
- 3 ripe bananas, chopped
- ½ cup (120g) finely chopped fresh pineapple
Spices and Seasonings:
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 ¼ teaspoons baking soda
Frosting and Preparation:
- 2 packages cream cheese (8 ounces each, 225g each)
- 12 tablespoons (170g) unsalted butter
- 2 cups (250g) confectioners’ sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- Unsalted butter, for greasing
Instructions
- Preheat the oven to 350°F (175°C) and meticulously prepare two 8-inch (20 centimeters) round cake pans by generously greasing with butter, lining with parchment paper, and dusting with a light coating of flour.
- Carefully distribute pecans on a baking sheet and toast in the oven for approximately 8 minutes until they release a rich, nutty aroma. Allow to cool completely, then chop into rustic pieces.
- Combine chopped pecans with diced bananas, crushed pineapple, and of flour in a separate mixing bowl, ensuring even distribution of ingredients.
- In a large mixing bowl, thoroughly whisk together the remaining 2 of flour, ground cinnamon, freshly grated nutmeg, powdered ginger, baking soda, and salt until well integrated.
- Using an electric mixer, vigorously beat eggs and granulated sugar at high speed until the mixture becomes thick and pale, approximately 5 minutes. Slowly incorporate vegetable oil, then gently fold the flour mixture into the egg blend, creating a luscious batter.
- Delicately fold the pecan-fruit mixture into the batter, ensuring even distribution without deflating the mixture’s airiness.
- Evenly divide the batter between the prepared cake pans and bake for 50 to 55 minutes, or until a inserted toothpick emerges clean and the cake shows a golden-brown surface.
- Remove cakes from the oven and allow to cool in pans for 25 minutes on a wire rack, then carefully transfer to the rack to cool completely.
- For the frosting, use an electric mixer to beat cream cheese until fluffy, gradually adding butter and creating a smooth consistency.
- Sift confectioners’ sugar into the cream cheese mixture, beating until silky. Incorporate fresh lemon zest and vanilla extract, continuing to beat until the frosting becomes light and airy.
- Position the first cake layer on a serving plate, spreading half the frosting across the surface. Gently place the second cake layer on top, then lavishly cover the entire cake with remaining frosting.
Notes
- Grab those bananas hiding in your fruit bowl with brown spots, as they’ll transform your cake with intense sweetness and incredible moisture.
- Toss pecans into a dry skillet before mixing, releasing their rich, nutty aroma that elevates the entire dessert’s flavor profile.
- Treat the batter delicately, using a gentle folding technique that keeps the texture light and prevents a tough, compact cake.
- Patience matters when frosting – allow cakes to cool completely, preventing a melty mess and ensuring a pristine, professional finish.
- Pull butter and cream cheese from the refrigerator an hour before baking, letting them soften naturally for a silky, lump-free frosting that spreads like a dream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 597 kcal
- Sugar: 53 g
- Sodium: 284 mg
- Fat: 36 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 98 mg