My favourite Hummingbird cake

If you’ve never had the pleasure of tasting a Hummingbird cake, let me introduce you to one of the most delightful desserts you’ll ever bake. This is not just a cake; it’s a celebration of flavors, a symphony of sweetness, and a slice of sunshine that will brighten your day. With its moist layers of banana and pineapple, complemented by warm spices and topped with a luscious cream cheese frosting, My favourite Hummingbird cake has become an essential recipe in my baking repertoire. Trust me, once you try it, you’ll understand why it’s a crowd-pleaser!

Why This Recipe Belongs in Your Rotation

My favourite Hummingbird cake is a harmonious blend of tropical flavors that makes it a perfect dessert for any occasion. Whether you’re hosting a birthday party, a casual get-together, or simply treating yourself on a quiet afternoon, this cake fits the bill. It’s incredibly moist, thanks to the bananas and pineapple, and the spices give it a warm aroma that fills your kitchen as it bakes. Plus, the cream cheese frosting adds just the right amount of tanginess to balance the sweetness. The best part? It’s easy to make, so even novice bakers can whip it up with confidence!

Your Shopping Guide

When preparing to bake My favourite Hummingbird cake, ensure you have the following ingredients on hand:

• 4 large eggs – These will give your cake structure and moisture.
• 1 1/2 cups white or light brown sugar – For sweetness and a hint of caramel flavor.
• 1 cup of sunflower oil – This keeps the cake moist and tender.
• 2 cups cake flour – For a light and fluffy texture.
• 1/2 tsp salt – Enhances the flavor of the cake.
• 2 tsp baking powder – Helps the cake rise perfectly.
• 1 tsp bicarbonate of soda / baking soda – Provides extra lift.
• 1 tsp cinnamon – Adds warmth and depth.
• 1/4 tsp cloves – A hint of spice that complements the other flavors.
• 1/4 tsp nutmeg – For a cozy, aromatic touch.
• 2 cups of finely chopped pineapple (tinned or fresh) – Brings a tropical flair.
• 1 1/2 cups finely chopped and slightly mashed banana (about 4 small-medium) – The banana adds natural sweetness and moisture.
• 3/4 cup of chopped walnuts – Provides a delightful crunch.
• 100g butter (room temperature) – For the frosting, it adds richness.
• 125g cream cheese – For a creamy, tangy frosting.
• 3 cups of icing sugar – To sweeten the frosting.
• 2 tsp lemon juice – A touch of acidity to balance the sweetness.
• Walnuts for decoration – To give a beautiful finishing touch.

Appliances & Accessories

To make My favourite Hummingbird cake, gather these essential tools:

• Mixing bowls – For combining your ingredients.
• Electric mixer – Makes beating eggs and frosting a breeze.
• Measuring cups and spoons – Accuracy is key in baking.
• Rubber spatula – Perfect for scraping down the sides of bowls.
• 9-inch round cake pans – For baking the cake layers evenly.
• Cooling rack – Essential for cooling the cakes before frosting.

Mastering My favourite Hummingbird cake: How-To

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.

Step 2: Prepare the Cake Pans

Grease your 9-inch round cake pans with butter or cooking spray and line the bottoms with parchment paper to prevent sticking.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cake flour, baking powder, bicarbonate of soda, salt, cinnamon, cloves, and nutmeg. Set aside.

Step 4: Combine the Wet Ingredients

In another bowl, beat the eggs and sugar together until light and fluffy. Gradually add in the sunflower oil, mixing until well combined.

Step 5: Incorporate the Bananas and Pineapples

Fold in the finely chopped bananas and pineapple into the egg mixture, ensuring everything is well combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing gently until no flour streaks remain. Be careful not to overmix; this will keep your cake tender.

Step 7: Add the Walnuts

Gently fold in the chopped walnuts, distributing them evenly throughout the batter.

Step 8: Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cakes

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.

Step 10: Prepare the Frosting

In a mixing bowl, beat the room temperature butter and cream cheese together until creamy. Gradually add the icing sugar and lemon juice, mixing until smooth and fluffy.

Step 11: Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.

Step 12: Decorate

Finish with a sprinkle of chopped walnuts on top for decoration.

Ingredient Flex Options

If you’re looking to customize My favourite Hummingbird cake, consider these options:

• Substitute the walnuts with pecans or omit them entirely for a nut-free version.
• Use coconut oil instead of sunflower oil for a hint of coconut flavor.
• Replace the cream cheese with a dairy-free alternative for a vegan twist.
• Add shredded coconut to the batter for an extra tropical touch.

Recipe Notes & Chef’s Commentary

When making My favourite Hummingbird cake, keep these tips in mind:

• Make sure your ingredients are at room temperature for better mixing.
• Don’t skip the spices; they add depth and warmth to the cake.
• Let the cake cool completely before frosting to prevent melting the cream cheese frosting.
• This cake can be made a day in advance; the flavors will deepen and improve overnight.

Save for Later: Storage Tips

To keep your My favourite Hummingbird cake fresh:

• Store leftovers in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate the cake, where it will last up to a week.
• It can also be frozen for up to 3 months. Just wrap well in plastic wrap and foil.

FAQ

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works wonderfully in My favourite Hummingbird cake and will add even more flavor.

Is there a way to make this cake gluten-free?

Yes! You can substitute the cake flour with a gluten-free blend that works well in baking.

Can I make this cake ahead of time?

Yes! You can bake the layers a day in advance and frost them the next day for best results.

What can I use instead of cream cheese in the frosting?

You can use Greek yogurt or a dairy-free cream cheese alternative for a different flavor profile.

If you’re looking for more delicious recipes, check out these healthy-ish favorites:

Serve & Enjoy

Now that you’ve mastered My favourite Hummingbird cake, it’s time to slice into this beauty and savor each bite. Whether you’re sharing it with friends or keeping it all to yourself, this cake is sure to bring joy and smiles. So grab your fork, dig in, and let the sweet flavors transport you to a tropical paradise!

The combination of moist cake, creamy frosting, and crunchy walnuts is simply irresistible. Each bite is a reminder of why this cake has earned a special place in my heart. Happy baking!