I apologize for the terrible picture. I’ve been meaning to blog about this cake since last summer but it seems like every time I make it, something gets in the way of me taking the time to get a good picture. But this time I thought, “Who cares, I’m blogging it anyway!” =). Because I actually made this cake for Christmas Day and the last thing I’m thinking about on Christmas is getting a good picture ;). Don’t be put off by its less than impressive appearance though. The taste more than makes up for the looks. 3 layers of moist, banana and pineapple flavored cake layered with cream cheese frosting and topped with chopped pecans – I mean, really, what’s not to love?!? And it couldn’t be easier – you don’t even need to worry with bringing your butter to room temperature because the secret ingredient in this cake is canola oil. Yes, oil instead of butter. It keeps the cake super moist. Enjoy!
Hummingbird Cake
3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup canola oil
1/2 cup buttermilk
2 tsp vanilla extract
2 large eggs
2 bananas, mashed
1 cup crushed pineapple, drained
1 cup toasted pecans, coarsely chopped
cream cheese frosting (recipe below)
chopped pecan, for decorating
1. Preheat oven to 350F. Line two 9-inch round cake pans or 3 8-inch cake pans with parchment paper and lightly grease them.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon and salt
In a medium bowl, whisk together vegetable oil, buttermilk, eggs and vanilla until well combined. Stir in banana and pineapple. Pour into flour mixture and stir until everything just comes together and no streaks of dry ingredients remain. Batter will be fairly thick. Fold in pecans just until evenly distributed.
3. Divide evenly into prepared pans.
4. Bake for 30-35 minutes, until a toothpick inserted near the center of the came comes out clean or with a few moist crumbs attached.
5. Cool in the pan for 5 minutes, then run a knife around the edge of the cake and turn out onto a wire rack to cool completely before frosting. Peel off parchment paper.
Cream Cheese Frosting
8-oz cream cheese, cold
1/2 cup butter, room temperature
2 tsp vanilla extract
4 cups confectioners’ sugar
Beat together cream cheese and butter until smooth. Beat in vanilla extract, and gradually add in confectioners’ sugar, beating at medium-high speed until frosting reaches a thick but spreadable consistency
To Assemble:
When cake has cooled, place one cake round on a cake plate or serving tray. Top with a generous layer of cream cheese frosting. Place second cake round on top. Top with another layer of cream cheese frosting.
Decorate cake with pecans, if desired.
*adapted from Baking Bites
