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© 2020 Dessert'D Organic Bake Shop

Hummingbird Cake

Someone asked about a Hummingbird Cake recently in the bake shop. I had never even heard of it before but it sounded intriguing, so I looked it up. And I found a description on Wikipedia. They described it as a banana pineapple spice cake, saying that it's common in the South. The cake originated in Jamaica and a Jamaican recipe was released to US media to try to promote travel to the island. Well, I'd go there to try this awesome sounding Hummingbird Cake. But, I can't do that right now, so I thought I'd make one instead. It is pineapple season right now and the pineapples are so insanely good, it's the perfect time to bake a Hummingbird Cake.




Hummingbird Cake

Makes 3 Layer 6-inch Cake


Batter

1/2 stick (57 grams) organic salted butter, softened

1/4 cup organic canola oil

113 grams (1/2 cup) organic cane sugar

113 grams (1/2 cup) organic packed dark brown sugar

1 teaspoon organic vanilla extract

1 teaspoon organic cinnamon

1 large ripe organic banana

57 grams organic pineapple, finely chopped

2 organic large eggs

248 grams (1 3/4 cups) all natural cake flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt


Frosting

2 sticks (226 grams) organic salted butter, softened

454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted

2 tablespoons organic pineapple juice


Topping

70 grams (1/2 scant cup) organic pecans, chopped


Method Preheat oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, dark brown sugar and vanilla extract. Mix on low until all ingredients are combined and there are no butter chunks.

Add the oil, banana and pineapple and mix on low until combined.

Next add the eggs and mix on low until combined.

In a separate bowl, add the cake flour, cinnamon, sea salt and baking powder. Whisk together. Then add to the butter mixture and mix on low until combined into a smooth batter. You’ll still see chunks of pineapple, which is fine.

Line three 6 inch cake pans with parchment paper and pour batter evenly into each pan, about 260 grams each.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and pineapple juice. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.

Once the cakes have cooled, frost it and crumb layer the cake (find tutorial here).

Last, frost the cake smooth and cover the bottom with the chopped pecans.

Store in a cake dome for up to 3 days.


Gluten Free - Substitute the cake flour for 248 grams (1 2/3 scant cups) organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend.


High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.