southern hummingbird cake :: a simple recipe

Aside from the occasional moments where I use the word y’all (as in, ‘Y’all gonna make me lose my mind up in here’), I can’t say that I am remotely Southern.

I’ve lived in Michigan my entire life where we’re known for our lakeshore, and not necessarily our food. So while being from the Midwest has it’s own unique and special qualities, can I just say how much I love alot of stereotypical Southern stuff?!

Stuff like open skies, small town communities, front porch swings, magnolia trees, Chip & Jo…I say every winter that we are movin’ to Texas. We haven’t jumped on that crazy train yet, but a girl can dream!

Hummingbird Cake screams southern to me. It’s just the right amount of sweetness, with a little bit of sassy mixed in. The cake itself is a marriage of banana bread and spice cake…hearty and dense enough to not be too froo-froo. While the frosting balances out the cake layers with a rich, cream cheese and pineapple flavor.

The pecans (pea-CANs or PUH-cons??) cut through the sweetness to balance everything out perfectly with their salty goodness.

If that doesn’t say Southern then I don’t know what does. (All you real live Texans help a girl out…sweet and sassy, amiright?)

There are a myriad of recipes out there for Hummingbird Cake using different kinds of flour, fruits, and sugars. Everyone from Paula Deen to Martha Stewart has put their own spin on this dessert.

I’ve tried a few different recipes over the last couple years, and tweaked the ingredients to our liking. I stick to the completely unhealthy, over-indulgent as much as possible with this one.

You’ll thank me later. 😉

Though I have made Hummingbird Cake the last few Easters, it’s really a show-stopper no matter when you make it. And the fruit, nuts, cream cheese, and distant cousin of banana bread status definitely make eating leftovers for breakfast ok in my book! Every time I make this cake I pull it out of the oven and ask myself why in the heck don’t I make this more often?! It’s that good 😉

4.7 from 3 reviews

southern hummingbird cake

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

A dense and delicious blend of fruits and nuts in a banana bread like cake batter...topped with cream cheese frosting and pecans!

Recipe type: Dessert

Serves: 12

Ingredients

• 3 cups cake flour
• 2 cups granulated sugar
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• ¼ tsp. nutmeg
• 1½ tsp. vanilla
• 3 large eggs, beaten
• 1½ cups applesauce
• 1 (8 oz.) can crushed pineapple, drained
• 4 ripe bananas (2 cups, mashed)
• Frosting:
• 1 package cream cheese, softened
• 1 cup butter, softened
• 1 lb. powdered sugar
• 2 tsp. vanilla
• 1 cup chopped pecans (save ¼ for top of cake)

Instructions

1. Preheat oven to 350 degrees Farenheit. Grease and flour 2 9" round cake pans and set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg with a whisk. Create a "well" in the middle of the flour mixture, then add sugar, vanilla, beaten eggs, and applesauce. Stir to combine just until the dry ingredients are moistened.
3. Add mashed banana, crushed pineapple, and pecans next. Stir to combine.
4. Divide batter evenly between cake pans.
5. Bake for 30-35 minutes, testing for doneness.
6. Allow cakes to cool completely before frosting!
7. For the frosting, mix cream cheese, butter, and vanilla to combine using electric mixer. Slowly add in powdered sugar until frosting has thickened. Add a teaspoon of milk as needed.

3.5.3229