Happy Easter everyone! I thought I would break tradition this year and switch things up for Easter. Instead of the usual carrot cake with cream cheese icing for Easter dessert, I wanted to try something new. This cake is called Hummingbird Cake. It's a southern classic, however until very recently I had never heard of it. I stumbled upon this wonderful creation skimming through Pinterest (a daily addiction for me). Once I saw it, I knew I had to try it immediately. While researching recipes for this cake, I read a description of the flavors in this cake that said it's a "marriage between banana bread and carrot cake". I think that sums it up perfectly. There's also a hint of pineapple in there as well. I'm so happy this cake found it's way into my life. It's absolutely glorious. Light, sweet and covered in lovely cream cheese frosting. Perfect for spring.
*Here's the recipe I used: Click here!
Ingredients
for the cake:
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs, at room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons vanilla extract
1 cup crushed pineapple, with juice
2 cups, mashed over ripe bananas (4-6 bananas, depending on size)
1 cup chopped pecans
for the frosting:
1 1/2 sticks chilled unsalted butter
3- 8oz packages of cream cheese, chilled
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 1/2 cups finely chopped pecans
Directions:
for the cake:
Preheat the oven to 350 degrees. Grease and flour baking pans, set aside. In a large mixing bowl sift together flour, cinnamon, baking soda, and salt. Set aside. In a second mixing bowl, combine granulated sugar and brown sugar. Add the eggs and stir by hand to combine all ingredients into smooth mixture. Whisk the oil and vanilla into the sugar/egg mixture until well combined. Add the flour mixture all at once and hand stir to combine all ingredients. Add crushed pineapple, mashed bananas, and the pecans. Stir until just combined, do not over stir. Divide the batter evenly between the pans, place in oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean. Allow to cool in pans for 5 minutes then turn out onto cooling racks. Cool completely before frosting.
*Link for the original recipe has instructions for roasting bananas if you don't have any over ripe ones on hand, also has instructions for how to use fresh pineapple instead of canned*
for the frosting:
Cut sticks of chilled butter into 1 inch pieces and place in large mixing bowl. Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together, about 3 minutes. Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined and smooth. Add the vanilla and slowly add the powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy. Stir in chopped pecans by hand. Frost cake as desired. Enjoy!
