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Hummingbird Cake Recipe

Indulge Your Senses with the Ultimate Hummingbird Cake Recipe

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Prepare to embark on a journey of flavor and indulgence with our Deliciously Decadent Hummingbird Cake recipe! Originating from the southern United States, this classic dessert is renowned for its moist and flavorful layers of banana, pineapple, pecans, and cream cheese frosting. With its rich history and irresistible taste, Hummingbird Cake has become a beloved favorite for celebrations and gatherings alike. Join us as we explore the art of creating this delectable treat and elevate your baking skills to new heights!

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Ingredients:

  • 2 cups pecans, roasted and chopped
  • 3 cups all-purpose flour
  • 1 ½ cups sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ⅛ teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • 1 ½ cups vegetable oil
  • 2 ½ teaspoons vanilla extract, divided
  • 3-4 medium bananas, chopped
  • 1 (8 oz) can crushed pineapple with juice
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted

Instructions:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
  2. Prepare Pecans: Spread the chopped pecans on a baking sheet and roast in the preheated oven for 8-10 minutes, or until fragrant and lightly toasted. Remove from the oven and set aside to cool.
  3. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cinnamon, salt, baking soda, and nutmeg. Mix well to combine.
  4. Add Wet Ingredients: Make a well in the center of the dry ingredients and add the lightly beaten eggs, vegetable oil, and 2 teaspoons of vanilla extract. Stir until just combined.
  5. Fold in Fruits and Nuts: Gently fold in the chopped bananas, crushed pineapple (with juice), and roasted pecans until evenly distributed throughout the batter.
  6. Divide and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap the pans lightly on the counter to remove any air bubbles. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Prepare Frosting: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. While the cakes are cooling, prepare the cream cheese frosting.
  8. Make Cream Cheese Frosting: In a large mixing bowl, beat together the softened cream cheese, unsalted butter, and remaining ½ teaspoon of vanilla extract until smooth and creamy. Gradually add the sifted powdered sugar, beating until light and fluffy.
  9. Assemble Cake: Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers, stacking them on top of each other and frosting between each layer.
  10. Frost Entire Cake: Spread a thin layer of frosting over the top and sides of the cake to create a crumb coat. Chill the cake in the refrigerator for 30 minutes to set the crumb coat, then apply a final layer of frosting.
  11. Decorate and Serve: Decorate the cake as desired with additional chopped pecans or banana slices. Slice and serve this deliciously decadent Hummingbird Cake to your eager guests and watch their faces light up with joy!

Cook Notes and Variations:

  • Additional Toppings: For added flair, sprinkle toasted coconut or drizzle caramel sauce over the top of the cake before serving.
  • Layered Dessert: Turn this cake into a layered dessert by using a trifle dish instead of cake pans. Layer the cake, frosting, and additional toppings in a trifle dish for a stunning presentation.

Keto Version:

To make a keto-friendly version of Hummingbird Cake, you’ll need to make some adjustments to the ingredients. Replace the all-purpose flour with almond flour or coconut flour to reduce the carb content. Use a keto-friendly sweetener in place of the sugar in both the cake and frosting. With these modifications, you can enjoy a delicious keto-friendly version of this classic dessert without sacrificing flavor.

Low Carb Version:

For a low-carb version of Hummingbird Cake, follow the same substitutions as the keto version, but be mindful of the portion sizes of the fruits and nuts to keep the carb count low. You can also use a sugar-free cream cheese frosting for a lower-carb option. Enjoy this low-carb twist on a classic dessert!

Frequently Asked Questions (FAQs):

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. You can also prepare the frosting in advance and refrigerate it until ready to use. Assemble the cake just before serving for the best results.

Q: Can I use different nuts in this recipe? A: Absolutely! Feel free to use your favorite nuts such as walnuts or almonds in place of the pecans for a different flavor profile.

Q: Can I freeze leftover cake? A: Yes, you can freeze leftover cake slices in an airtight container for up to 3 months. Thaw them in the refrigerator overnight before serving.

Q: Can I make this cake gluten-free? A: Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Just be sure to check that all of your ingredients are gluten-free before baking.

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In conclusion, our Deliciously Decadent Hummingbird Cake is a true showstopper that’s guaranteed to impress. With its irresistible combination of flavors and textures, it’s the perfect dessert for any occasion, from birthdays to holidays and everything in between. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a favorite in your repertoire. So, gather your ingredients, preheat your oven, and get ready to indulge in a slice of sweet paradise with this mouthwatering Hummingbird Cake!

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