The Hummingbird Cake is moist, soft and aromatic, with banana, pineapple and a delicate hint of cinnamon. The cream cheese frosting gives it a smooth finish and creates a balanced and harmonious overall result.
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Nutrition Facts
Hummingbird Cake Recipe
Serving Size
1 Slice
Amount per Serving
Calories
1030
% Daily Value*
Fat
52.1
g
80
%
Saturated Fat
19.2
g
120
%
Sodium
390
mg
17
%
Carbohydrates
136.3
g
45
%
Fiber
2.5
g
10
%
Sugar
113.3
g
126
%
Protein
7.7
g
15
%
* Percent Daily Values are based on a 2000 calorie diet.
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Utensilien
- Electric hand mixer (with whisk and beater attachments)
- Springform pan (24 cm / 9.5-inch diameter)
- Silicone scraper (approx. 24 cm / 9 1/2 inches long)
- Stainless steel cake lifter (approx. 28 cm / 11 inches wide)
- Digital kitchen scale (with tare function, up to 5 kg / 11 lb capacity)
- 3 Offset spatulas for cakes (stainless steel)
- Cake leveler (stainless steel, approx. 32 cm / 13 inches long, with serrated cutting wire)
- Whisk
- Cake ring (stainless steel, 10 cm / 4 inches tall, for 24 cm / 9.5-inch diameter)
- Fine-mesh sieve (for powdered sugar)
Zutaten
Cake Batter
- 3 Eggs
- 325 g Flour (about 2 2/3 cups)
- 315 g White sugar (about 1 1/2 cups plus 1 tbsp)
- 4.5 g Salt (about 3/4 tsp)
- 4.5 g Baking soda (about 1 tsp)
- 2.5 g Cinnamon (about 1 tsp)
- 250 ml Neutral-flavored vegetable oil (about 1 cup plus 1 tbsp; recommended: refined canola oil)
- 1 1/2 tsp Vanilla paste
- 340 g Banana (about 1 1/2 cups, mashed)
- 190 g Pineapple (about 3/4 cup; canned, use with the juice)
- 90 g Pecans (about 3/4 cup, chopped)
Frosting
- 560 g Cream cheese (about 2 1/2 cups)
- 280 g Butter (about 1 1/4 cups)
- 1050 g Powdered sugar (about 8 3/4 cups; recommended: 950-1050 g, depending on frosting firmness)
- 1 1/2 tsp Vanilla paste
- 1 pinch Salt (this equals about 0.5 g)
- 20 g Pecans (about 3 tbsp) (set aside nice pecans for decoration)
Anleitungen
Prepare the pan and ingredients
- Line the bottom of a 24 cm / 9.5-inch springform pan with parchment paper. Since the pan is 6.5 cm / about 2.5 inches high, lightly brush the inside edge with canola oil and insert a strip of parchment paper about 10 cm / 4 inches high to form a parchment collar. The parchment should lie evenly against the side and will adhere to the lightly oiled surface.
- Roast the 110 g pecans in the oven at 160°C / 320°F for about 10 minutes, then let them cool. Set aside the best-looking pecans for decoration and roughly chop the remaining 90 g. Reduce the oven temperature to 155°C / 310°F using conventional top and bottom heat. For more even baking, completely dampen a clean kitchen towel, wring it out very well, and wrap it snugly around the springform pan. Then completely cover the towel with aluminum foil and secure it firmly around the outside of the pan. Finely chop the pineapple and use the juice as well. Finely mash the weighed banana pieces. Thoroughly combine the flour, sugar, salt, baking soda and cinnamon. Add the eggs and stir briefly. Add the oil and vanilla paste, mixing only until everything is just combined; do not overmix the batter. Fold in the pineapple with its juice, followed by the mashed banana and finally the chopped pecans.
Bake with the parchment collar and baking strip
- Pour the batter into the prepared pan and smooth the surface. The batter should be about 5 cm / 2 inches deep and no more than 5.5 cm / about 2.2 inches deep, leaving enough room for the cake to rise. Place the springform pan on a baking sheet and bake on the middle rack, without an additional pan of water, at 155°C / 310°F for about 70–95 minutes. The exact baking time will depend on the oven and the depth of the batter. Begin checking the browning after about 40–45 minutes. If the surface becomes noticeably too dark, loosely cover the cake with aluminum foil. Do not cover it after a fixed amount of time; judge by the actual level of browning. To test for doneness, insert a wooden skewer or the tip of a knife into the center of the cake. There should be no liquid batter attached; moist crumbs are fine. After baking, let the cake rest in the pan for 15–20 minutes. Then remove the outer baking strip by taking off the aluminum foil and kitchen towel. Carefully remove the springform ring and the parchment collar, then allow the cake to cool completely. For cleaner slicing, refrigerate the cake for 60–90 minutes. If the cake has a domed top, trim it lightly to create an even surface. Carefully divide the cake into three evenly thick layers using a cake leveler, taking care not to break them. A cake lifter is very helpful for this step.
Prepare the frosting and arrange the layers
- Allow the butter to soften. Briefly mix the butter and cream cheese until smooth, then add the vanilla paste and a pinch of salt. Gradually sift in the powdered sugar, checking the consistency as you go. If the frosting is too soft, refrigerate it for 10–15 minutes and add a little more powdered sugar if needed. For assembly, adjust the cake ring to 24 cm / 9.5 inches and place it on a cake board or serving plate. Tuck small pieces of parchment paper underneath the edge of the cake to keep the plate clean while frosting. If the cake layers have slightly uneven or tapered sides, use the original top layer as the middle layer and place the original bottom layer on top to create a clean, even upper edge.
Layer and finish the cake
- Weigh out 300 g of frosting for each of the two inner layers and spread it evenly within the cake ring. Place the next cake layer on top each time and press it down gently. Spread 300–350 g of frosting evenly over the top layer. Chill the assembled Hummingbird Cake and the remaining frosting separately for about 90 minutes. Then remove the cake ring, smooth the top if needed and spread the remaining frosting evenly around the sides.
- Before slicing, ideally chill the cake for another 90 minutes in the refrigerator. Shortly before serving, decorate it with the reserved roasted pecans, if desired.
Notizen
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