hummingbird cake
I am in love with this hummingbird cake. I don’t know why it is called that but I truly could care less. My palate is adoring the flavors.
Does any one know where the name hummingbird cake comes from? I did a web search and found that back in the 1970’s there was a cake featured on a magazine and was called hummingbird cake although even then the name still was a mystery. Oh well…..
I have seen many different variations of this cake. I think this cake resembles this Coconut and pineapple cake I made a while ago, mine just didn’t have bananas :-).
Anyhow, this cake was rather delicious, maybe too rich for some followers although for me it was OK. This is not a dessert I would have every day though but once in a while is OK.
I baked the cake with walnuts and decorated it with pecans. You can use whatever you may like and as for the frosting, I think you can also omit the butter. I only used 4 tablespoons but in my opinion I think it can be omitted. I have made cream cheese frosting many times without butter and it has turned out OK.
Enjoy!!
Printhummingbird cake
Yield: 10 servings
Total Time: 1 hour
Ingredients:
2 cups whole wheat pastry flour
1 tsp aluminum free baking soda
1/2 teaspoon ground cinnamon
1/2 cup olive oil
1 teaspoons vanilla extract
1/2 cup unrefined sugar
2 eggs
2 ripe bananas
2/3 cup crushed pineapple plus 4-6 tablespoons pineapple juice
2/3 cup chopped walnuts or pecans.
Cream Cheese Frosting
16 ounces cream cheese
4 tablespoons unsalted butter, at room temperature
1 to 1 1/2 cups confectioners' sugar
Directions:
In a mixing bowl, with a wire whisk combine oil, vanilla, eggs and sugar. Mix in the mashed bananas. Add the flour, baking soda, and cinnamon. Fold in the pineapple, and nuts.
Divide the batter between the prepared pans and bake for 25-30 minutes, or until a cake tester inserted in the center comes out clean. Let cake cool in the pans for 10-15 minutes and transfer the cakes to a wire rack to cool completely.
To make the cream cheese frosting, in a bowl, combine the cream cheese and butter. With a hand mixer, beat on medium-high speed until the frosting is well combined and smooth. Gradually beat in the confectioners' sugar until well incorporated.
To assemble the cake, place one cake in the bottom and spread 1/3 of the cream cheese frosting. Place the other cake on top and finish frosting the top and sides of the cake with a rubber spatula. Decorate with pecans or walnuts.
Keep cake refrigerated.
Nutrition facts calculated based in the cake giving 10 servings.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
why everytime I see cake I can’t resist to give comment, I am eating less in sweet but cake is my weakness =) I love your recipe as you said “This is not a dessert I would have every day though but once in a while is OK” This is really heaven =)
erecipe
Me encanta el corte, el contraste de colores y la textura…un 10.
muchos besos
Your recipes and photographs never cease to amazing me. That cake looks divine! :-)
chocolateandcarrots.com
There are several different theories about the origination of the name for Hummingbird cake. Some say that the cake is so delicious it makes you hum with happiness while others think the cake is named because it’s sweet enough for hummingbirds. Another theory is that people hover around the cake similar to the way hummingbirds hover around flowers. Foodtimeline.org notes that perhaps it was named after the way the cake draws people in and is eaten quickly, similar to the eating pattern of those tiny energetic fliers.
Looks fantastic. The name of the cake is due to “the Hummingbird bakery” is its signature cake. They also have a baking book.
Oh wow that is awesome. I did not know so thanks. I will for sure check it out :-)