This Southern showstopper will be the centerpiece of your springtime celebrations: the Classic Hummingbird Cake.
Classic Hummingbird Cake
Makes 1 (8-inch) cake
Ingredients
- 3⅓ cups all-purpose flour
- 1⅓ cups sugar
- 1½ teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ½ cup finely chopped pecans, toasted
- 1 cup mashed ripe banana
- ¾ cup vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups finely chopped fresh pineapple
- Cream Cheese Frosting (recipe follows)
- Garnish: toasted chopped pecans
Instructions
- Preheat oven to 350°. Lightly spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cinnamon, baking soda, salt, baking powder, and nutmeg; stir in pecans. In a medium bowl, stir together banana, oil, eggs, and vanilla. Make a well in center of flour mixture; add banana mixture, stirring just until combined. Fold in pineapple. Divide batter evenly between prepared pans.
- Bake until the cake is golden on top and a wooden pick inserted in centers comes out clean, about 35 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- Trim the tops of cakes as desired and move to a serving platter. Spread 2 cups Cream Cheese Frosting between layers, and spread remaining frosting on top and sides of cake. Garnish with pecans, if desired. Refrigerate for at least 30 minutes before serving.
Cream Cheese Frosting
Makes about 7 cups
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup unsalted butter, softened
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 7½ cups confectioners’ sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, and salt at medium speed until creamy, 3 to 4 minutes. Beat in vanilla. Gradually add confectioners’ sugar, beating until smooth. Use immediately.
