Hummingbird Cake

My North East community may be like what the heck is hummingbird cake!? Well, it’s time we spread the word because some of us have been missing out! Its a Southern staple, and it’s a banana pecan cake with some crushed pineapple added for extra moisture and a super pleasant tang. The frosting is a silky, whipped cream cheese frosting which I add mascarpone too to make it extra light and lucious.

CAKE INGREDIENTS-

12 TABLESPOONS UNSALTED BUTTER, ROOM TEMP

11/2 CUPS WHITE GRANULATED SUGAR

3/4 CUP PACKED DARK BROWN SUGAR

1/2 CUP NEUTRAL OIL LIKE CANOLA OR VEGETABLE

3 LARGE EGGS, ROOM TEMP

11/2 CUPS VERY RIPE BANANA, MASHED UP VERY WELL

1 1/4 CUPS OF CRUSHED PINEAPPLE (CANNED IN JUICE)

1 TABLESPOON PURE VANILLA EXTRACT

3 1/2 CUPS CAKE FLOUR (NOT SELF RISING (SWAN BRAND IS MY FAV IN THE RED BOX)

11/2 TEASPOONS GROUND CINNAMON

1/4 TEASPOON GROUND ALLSPICE

3/4 TEASPOON BAKING SODA

1 1/2 TEASPOONS BAKING POWDER

11/4 TEASPOONS FINE TABLE SALT

11/2 CUPS PECANS, CHOPPED

3/4 CUP SOUR CREAM

CREAM CHEESE FROSTING-

3/4 cup Unsalted butter, 1 1/2 sticks (softened)

6 oz. Cream Cheese (softened)

8 oz. Mascarpone Cheese (if you can’t find it just use more cream cheese) Mascarpone is an Italian style cream cheese that is lighter and has a beautiful rich flavor. 

1 1/2 tsp vanilla extract (or 3/4 teaspoon vanilla bean paste)

Dash of Salt 

2 Teaspoons Fresh Lemon Juice

2 lbs. Powdered Sugar  

CAKE STEPS-

1.   Preheat your oven to 325F convection or 350F regular bake setting. 

2.   In a large bowl whisk together the cake flour, baking soda, baking powder, cinnamon, allspice and salt. Set aside.

3.   In the bowl of a stand mixer fitted with a paddle attachment or using electric hand beaters, beat together the 12 tablespoons of room temp butter, sugar, brown sugar, vegetable oil and vanilla until light and creamy, about 4 minutes.

4.   Next, beat in the eggs one at a time until combined then beat in the crushed pineapple in juice.

5.   On low-speed beat in the flour mixture alternating with the sour cream in 2 installments, just until incorporated. Fold in the chopped pecans.

6.   Grease 3,  9 inch round cake pans with butter or nonstick spray and line them with parchment paper at the bottom, then grease the tops of the paper. Divide the batter evenly between the 3 cake pans and then place them in the oven on the middle rack. Bake 26-30 minutes or until the cake springs back in the center when you touch it. While you’re baking the cakes you can make the frosting. 

7.   Allow the cakes to cool on a wire rack for 10 minutes then carefully flip the cakes out onto the rack and remove the parchment paper. Cool completely.

WHIPPED CREAM CHEESE FROSTING-

1. In a stand mixer with a whisk attachment (or with electric hand beaters or a whisk by hand), beat together your softened butter, softened cream cheese and Mascarpone cheese until nice and fluffy. 

2. Add the Vanilla paste, lemon juice, salt and beat until combined.

3. Gradually add in your powdered sugar little by little until it is fully combined. Keep beating on medium speed until the frosting is fluffy and creamy. if it is too thick for your liking add a tablespoon of milk or cream at a time until it reaches your desired texture. 

4. Once your cakes are fully cooled, frost them! For a layer cake frost the top of one cake, then top it with the other cake then another layer of frosting and then the final cake layer.  Then just frost the entire cake and garnish with extra chopped pecans if you prefer!