Hummingbird Cake

Serves	Total Time
12	1.07 hours

Ingredients - Cake

Layers
3 Tiers

• 250 g pecans
• 375 g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1.5 tsp cinnamon
• 0.5 tsp allspice
• 0.5 tsp salt
• 3 large bananas
• 1 8-oz can crushed pineapple
• 2 tsp vanilla
• 3 large eggs
• 150 g granulated sugar
• 150 g light brown sugar
• 198 g vegetable oil

Layers
2 Tiers

• 167 g pecans
• 250 g all-purpose flour
• 0.75 tsp baking soda
• 0.75 tsp baking powder
• 1 tsp cinnamon
• 0.375 tsp allspice
• 0.375 tsp salt
• 2 large bananas
• 151 g crushed pineapple
• 1.25 tsp vanilla
• 2 large eggs
• 100 g granulated sugar
• 100 g light brown sugar
• 132 g vegetable oil

Ingredients - Frosting

Layers
3 Tiers

• 16 oz cream cheese
• 113 g unsalted butter
• 480 g confectioners' sugar
• 1.5 tsp vanilla
• some salt

Layers
2 Tiers

• 303 g cream cheese
• 75 g unsalted butter
• 320 g confectioners' sugar
• 1 tsp vanilla
• some salt

Cookware

• 1 8-inch cake pans
• 1 parchment paper
• 1 large bowl
• 1 medium bowl
• 1 stand mixer
• 1 wire rack

Instructions

Step 1

Preheat oven to 350°F (177°C).

Step 2

Toast the pecans for 8 to 10 minutes then pulverize them.

Step 3

Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Step 4

Whisk the all-purpose flour, baking soda, baking powder, cinnamon, allspice, salt, and 1.5 cups toasted pecans (Save the rest for garnish.) together in a large bowl.

Step 5

Combine the mashed ripe bananas, crushed pineapple, and vanilla in a medium bowl.

Step 6

Cream the eggs, granulated sugar, and light brown sugar until pale and fluffy and it creates a slowly dissolving ribbon in a stand mixer.

Step 7

Combine the vegetable oil slowly to the bowl in the stand mixer so that it emulsifies into the batter.

Step 8

Switch to the paddle attachment in the stand mixer.

Step 9

Alternate pouring the dry then wet ingredients into the batter, starting and ending with dry. You should have about 6 to 7 cups of batter.

Step 10

Spread batter evenly between the 3 prepared cake pans. Bake for 26 to 29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.

Step 11

Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. I simply use a serrated knife. Discard the tops or eat.

Step 12

In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and unsalted butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioner's sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.

Step 13

First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15 to 20 minutes before slicing. This helps the cake hold its shape when cutting.

Step 14

Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Source

• https://sallysbakingaddiction.com/hummingbird-cake/

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