Emilie Meyer
The Hummingbird Cake is a Southern speciality that traditionally consists of three layers of soft, banana-and-pineapple spiced cake, with a healthy dose of cream cheese frosting and a sprinkling of pecan halves. While the traditional recipe is a crowd favourite, some variations have been developed, including a Hummingbird Bundt Cake. This version simplifies the recipe by baking it in a Bundt pan, and it has the same ingredients as the original cake.
| Characteristics | Values |
|---|---|
| Ingredients | Banana, pineapple, pecans, cinnamon, nutmeg, cloves, eggs, vanilla, butter, flour, sugar, baking soda, salt |
| Bake time | 50-75 minutes |
| Bake temperature | 325°F-350°F (162°C-177°C) |
| Pan size | 10-14 cups |
| Icing | Cream cheese, butter, confectioner's sugar, vanilla, milk, cinnamon |
| Toppings | Crushed nuts, shredded coconut, or powdered sugar |
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What You'll Learn
The ingredients of a hummingbird cake
Hummingbird cake is a Southern speciality that originated in Jamaica, where it was known as "doctor bird cake", named after the island's national bird, the red-billed streamertail. The cake is said to be "sweet enough to attract hummingbirds". It is a banana-heavy cake, with a few key ingredients that give it a unique flavour and texture.
The ingredients for a hummingbird cake include:
- Bananas: The browner and spottier, the better. Overripe bananas contain more sugar and moisture, resulting in a more moist and flavourful cake.
- Pineapple: Crushed pineapple is used, and it is important not to drain the juice as it adds flavour and moisture to the cake.
- Oil: Vegetable oil is preferred over butter to achieve a moist and tender cake. Butter can overpower the flavour of the bananas and pineapple.
- Eggs: These bring the batter together and give the cake layers a nice density.
- Flour: All-purpose flour provides the right texture and density.
- Sugar: Granulated sugar is used to provide the right amount of sweetness without overpowering the fruits' natural sugar and flavour.
- Salt: A small amount of table salt is added to balance the overall flavours of the cake.
- Baking soda: This helps the cake layers rise and gives them a fluffy texture.
- Spices: Ground cinnamon is a common spice used in hummingbird cake, but some recipes also include allspice, ginger, nutmeg, or a combination of these.
- Pecans: These are often toasted and used as a topping or mixed into the batter.
The cake is typically frosted with a cream cheese frosting, made by beating together cream cheese, butter, and powdered sugar, and sometimes flavoured with vanilla. The cream cheese frosting is a key component of the cake, giving it a silky and tangy contrast to the sweet cake layers.
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How to make the batter
To make the batter for a hummingbird cake, you'll first need to gather your ingredients. The wet ingredients include butter, oil, sugar, crushed pineapple, eggs, and vanilla extract. For the dry ingredients, you'll need flour, baking soda, baking powder, cinnamon, allspice, and salt. You can also add toasted pecans to the batter for a delicate bite, but these are optional.
Start by preheating your oven to 350°F (177°C). Grease your Bundt pan with butter or cooking spray, ensuring it's well-greased to prevent sticking. If desired, line the pan with a round of parchment paper for extra non-stick insurance.
In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, allspice, and salt. Whisk these together until well combined and set aside.
In a separate bowl, combine the wet ingredients. First, mix the butter and sugar until light and fluffy, then add the oil, crushed pineapple, eggs, and vanilla extract. Mix until everything is well incorporated.
Now, it's time to combine the wet and dry ingredients. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix, as this can lead to a dense and dry cake. The batter will be thick and textured due to the fruit and nuts, so don't worry if it looks a little lumpy.
Finally, pour the batter into your prepared Bundt pan. If using pecans, sprinkle them into the pan first and then spoon the batter on top.
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Preparing the bundt pan
Preparing a bundt pan for baking a cake requires a few extra steps to ensure the cake doesn't stick to the intricate design of the pan. Firstly, it is important to choose a durable, well-designed pan, preferably made from cast aluminium, to limit excess browning.
The next step is to grease the pan. Some sources recommend using melted butter or oil applied with a pastry brush, while others suggest using a non-stick vegetable oil spray or melted shortening, carefully covering all areas of the pan, including the centre tube. It is important to do this step immediately before pouring in the batter, so the coating doesn't dry out.
Some bakers also recommend sprinkling a fine layer of flour, ground nut flour, or granulated sugar into the pan after greasing, to further prevent sticking. Another tip is to tap the pan firmly on a surface five to ten times before placing it in the oven to remove air bubbles.
Finally, it is important to note that the bake time may vary depending on the shape and depth of the bundt pan, so it is recommended to start checking the cake after about 50 minutes.
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Baking the cake
Baking a hummingbird cake in a Bundt pan is a great alternative to the traditional layer cake. The Bundt pan version simplifies the process by baking the cake in one pan instead of multiple layers. Here is a step-by-step guide to baking a delicious hummingbird cake in a Bundt pan:
First, preheat your oven to 325°F. Grease and flour a standard Bundt pan (10 to 12 cups). You can use baking spray with flour for this step. Ensure your ingredients are at room temperature for the best texture and ease of mixing.
In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking soda, salt, and spices like ground cinnamon, nutmeg, and cloves. You can also add allspice if you wish. Set this flour mixture aside.
In a separate large mixing bowl, beat butter until fluffy. You can use salted butter for this step. Then, add in eggs and vanilla extract and beat until well combined.
Next, beat in the bananas and pineapple. You can use ripe or over-ripe bananas for extra flavour and moistness. For the pineapple, you can use canned pineapple with its juice.
Now, fold in the pecans. You can toast the pecans beforehand for extra flavour. To do this, preheat your oven to 300°F, spread the chopped pecans on a baking sheet, and toast for 7-8 minutes. Allow them to cool before adding them to the batter.
Finally, stir the flour mixture into the wet ingredients, being careful not to overmix the batter. You want to mix just until the ingredients are combined.
Carefully pour the batter into your prepared Bundt pan. Smooth the top with a spatula to ensure even baking.
Bake the cake for 55 to 75 minutes. The bake time will depend on your oven and the depth and shape of your Bundt pan, so keep an eye on it. You can start checking for doneness at around 50 minutes by inserting a toothpick into the centre of the cake. If it comes out clean, your cake is ready.
Once done, remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Then, invert the cake onto a wire rack to cool completely.
Your hummingbird Bundt cake is now ready for the final touches! You can decorate it with a cream cheese glaze or frosting, and even add some toasted pecans on top. Enjoy your delicious creation!
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Icing and decorating the cake
Icing and decorating a hummingbird cake baked in a Bundt pan is a simple process. Firstly, the cake must be cooled completely before icing. This is important because warm cake batter will cause the icing to melt and become runny. Once the cake has cooled, you can prepare the cream cheese icing. In a large bowl, beat softened cream cheese and butter together on medium-high speed until smooth. This should take about 2 minutes. Next, add in confectioners’ sugar, vanilla, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. If the frosting is too thin, add more confectioners’ sugar, and if it is too thick, add a little milk.
Now that the icing is ready, it's time to ice the cake. Spoon the icing slowly over the cake, allowing it to drip down the sides. Use the spoon to guide the icing where you want it to go. You can create a beautiful drippy look by using equal parts softened cream cheese and butter in your icing. For an extra touch of spice, you can stir in a sprinkle of cinnamon.
Finally, you can decorate the cake with toasted pecans. Simply spread the chopped pecans on a baking sheet and toast them in the oven for 7-8 minutes at 300°F (149°C). Allow the pecans to cool for 10-15 minutes, and then sprinkle them on top of the iced cake. You can also decorate with coconut, as suggested by Sally's Baking Addiction. The cake is now ready to serve and can be stored in the refrigerator for up to 5 days.
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Frequently asked questions
You will need flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, eggs, vanilla, butter, pineapple, bananas, and pecans.
Bake times vary depending on the recipe and the size of your bundt pan. Bake for at least 50 minutes, checking every 3 minutes or so. Some recipes recommend baking for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean.
You can top your cake with a cream cheese glaze or frosting, or simply dust it with powdered sugar. Alternatively, you can top it with crushed nuts or shredded coconut.
