Hummingbird Cake: A Taste of the Tropics, Perfect for Summer

Embrace the Summer with a Slice of Hummingbird Cake

As the sun climbs higher and the days stretch longer, the thought of turning on the oven might seem like a daunting task. The summer heat often sends us searching for cool, refreshing treats rather than warm, baked goods. But what if there was a cake so delightfully moist, so bursting with vibrant, tropical flavors, that it made firing up the oven entirely worth it? What if this cake was also incredibly easy to prepare, leaving you more time to enjoy the gentle breeze and outdoor adventures? Enter the magnificent Hummingbird Cake – a true summer champion that promises pure bliss in every bite.

Contributed by the exceptionally talented Tessa Huff, this Hummingbird Cake recipe is designed to be your go-to dessert for any warm-weather gathering. It’s a testament to simple elegance, proving that you don’t need elaborate techniques to create something truly spectacular.

The Irresistible Allure of Hummingbird Cake: A Tropical Symphony

The Hummingbird Cake is more than just a dessert; it’s an experience. Originating in Jamaica, where it’s known as “Doctor Bird Cake” (named after the national bird, the Red-billed Streamertail, which is a type of hummingbird), this cake made its way to the United States and quickly became a beloved classic, especially in the Southern states. Its popularity soared in the 1970s, and it remains a cherished recipe today, celebrated for its unique blend of fruit, spice, and nuts.

What makes this cake so special? It’s a delightful medley of ripe bananas, crushed pineapple, and toasted pecans, all folded into a gently spiced, incredibly moist batter. Think of a comforting banana bread meeting a zesty carrot cake, but with an added tropical twist that transports your taste buds to a sun-drenched island. This cake truly embodies the spirit of summer: relaxed, flavorful, and utterly delightful.

Why Hummingbird Cake is Your Perfect Summer Bake

Summer demands desserts that are refreshing and enjoyable without requiring hours of strenuous kitchen labor. The Hummingbird Cake perfectly fits this description. Unlike delicate meringues or intricate buttercreams that can be temperamental in the heat, this cake is robust and forgiving. Its rustic charm means you don’t need to be a professional baker to achieve stunning results. The batter comes together quickly, and the oil-based recipe ensures a consistently moist crumb, even when baked in a warm kitchen.

The vibrant flavors of pineapple and banana provide a natural sweetness and tang, perfectly balanced by the earthy crunch of pecans and a hint of warm cinnamon. It’s a cake that feels both indulgent and surprisingly light, making it ideal for picnics, backyard barbecues, or simply enjoying with a cup of iced tea on a lazy afternoon.

Crafting the Perfect Hummingbird Cake: Ingredients & Tips

The magic of Hummingbird Cake lies in its simple yet powerful ingredients. Each component plays a vital role in creating its signature texture and flavor profile.

Key Ingredients Breakdown:

• Ripe Bananas: The riper, the better! Overripe bananas not only lend a natural sweetness but also contribute significantly to the cake’s exceptional moisture. Their soft texture blends seamlessly into the batter.
• Crushed Pineapple: This tropical fruit is a game-changer, adding a tangy sweetness and incredible juiciness. Make sure to drain the crushed pineapple well to avoid a soggy cake, but don’t squeeze out every last drop; some moisture is essential.
• Toasted Pecans: Pecans provide a delightful crunch and a nutty depth that complements the fruits beautifully. Toasting them beforehand amplifies their flavor, adding another layer of complexity to the cake. If you don’t have pecans, walnuts can be a suitable substitute, but pecans are traditional.
• Oil: Unlike many traditional cakes that rely on butter, Hummingbird Cake uses oil (like grapeseed or canola). This is key to its moist, tender crumb that stays fresh for longer, even in warmer climates.
• Warm Spices: Cinnamon is the primary spice, lending a comforting warmth that ties all the tropical flavors together. Some variations might include a pinch of nutmeg or allspice for added depth.
• Eggs: Act as a binding agent, providing structure and richness.
• Baking Powder & Baking Soda: These leavening agents ensure the cake rises beautifully, creating a light and airy texture despite the heavy fruit content.

Baking Tips for Success:

• Room Temperature Ingredients: While the butter for the frosting needs to be softened, ensure your eggs are at room temperature for a better emulsification with the oil and sugar, leading to a smoother batter.
• Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can develop the gluten in the flour, resulting in a tougher cake. Gently fold in the bananas, pineapple, and pecans by hand.
• Evenly Divide Batter: For uniform layers, use a kitchen scale to divide the batter evenly among your prepared cake pans.
• Test for Doneness: A toothpick inserted into the center of the cakes should come out clean, with no wet batter clinging to it.
• Cool Completely: Patience is a virtue here! Allow the cake layers to cool completely on a wire rack before attempting to frost them. Warm cakes will melt your frosting, leading to a messy outcome.

The Essential Companion: Cream Cheese Frosting

No Hummingbird Cake is complete without its iconic topping: a luscious cream cheese frosting. This tangy, sweet, and smooth frosting provides the perfect counterpoint to the rich, fruity cake layers.

Crafting the Perfect Frosting:

The key to a light and fluffy cream cheese frosting lies in using softened butter and cream cheese. Beat them together until completely smooth and free of lumps before gradually adding powdered sugar, vanilla extract, and a touch of fresh lemon juice. Tessa suggests adding a pinch of cinnamon to the frosting, which beautifully echoes the spices in the cake. For an extra layer of indulgence, a splash of dark rum can elevate the flavors even further, adding a sophisticated warmth.

Since cream cheese frosting can be softer than meringue-based buttercreams, especially in the summer, Tessa kept the decoration simple. This not only makes the process easier but also highlights the cake’s rustic charm. The frosting can be tinted with summery yellow and light orange food coloring, blending beautifully with short strokes of an offset spatula to evoke the warm hues of a summer sunset. A delicate ring of white sugar pearls around the top edge adds a touch of simple elegance without demanding intricate piping skills.

Hummingbird Cake Recipe by Tessa Huff

Hummingbird Cake

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Rated 4 out of 5 stars based on 1 review

Hummingbird Cake – a no fuss favorite with tropical flavors of pineapple, banana and pecans making it the perfect summer bake.

• Author: Tessa Huff
• Category: Dessert, Cake

Ingredients

For the Hummingbird Cake:

• 2 ¾ cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup grapeseed or canola oil
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 3 ripe bananas, mashed
• 8 ounces crushed pineapple, drained
• 1 cup chopped pecans, toasted

For the Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 6 ounces cream cheese, softened
• 5 to 5 ½ cups confections’ sugar
• 2 teaspoons vanilla extract
• 1 to 2 teaspoons fresh lemon juice
• ½ teaspoon cinnamon (optional)
• 1 to 2 tablespoons milk, as needed

For the Assembly:

• Gel Paste Food Color (optional)
• White Sugar Pearls

Instructions

Make the Hummingbird Cake:

1. Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans and set aside.
2. Sift together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer (or hand mixer), beat together the oil and sugar until light and fluffy. Add in the vanilla and eggs, one at a time, beating well after each addition. Stop the mixer and scrape down the bowl to ensure everything is well incorporated.
4. With the mixer on low speed, gradually add the dry ingredients in two batches, mixing just until combined after each addition. Be careful not to overmix.
5. Add in the mashed bananas, drained crushed pineapple, and toasted pecans. Mix on low speed until they begin to combine with the batter. Stop the mixer and gently fold by hand with a spatula until everything is evenly distributed.
6. Evenly divide the batter between the prepared cake pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to rest on a wire rack for 10 to 20 minutes before carefully removing the cakes from their pans. Cool completely on the wire rack before assembling and frosting.

Make the Cream Cheese Frosting:

1. Using an electric mixer (hand or stand), beat together the softened butter and cream cheese until smooth and creamy, without any lumps.
2. Gradually add in the confectioners’ sugar, vanilla extract, and fresh lemon juice. Mix on low speed until combined, then increase the speed to medium and whip the frosting until it is light, fluffy, and smooth, about 3 to 5 minutes. If needed, add more confectioners’ sugar for a thicker consistency or a tablespoon of milk for a thinner, more spreadable frosting. Stir in the optional cinnamon.

Assemble the Cake:

1. Once the cake layers are completely cool, place one layer onto your serving plate or cake stand. Top with about one cup of cream cheese frosting, spreading it evenly. Repeat with the second cake layer and more frosting, then place the final cake layer on top.
2. If desired, tint a portion of the remaining frosting with summery yellow and light orange gel food colors. Frost the cake using both colors, applying them in sections. Blend the colors together by creating short, gentle strokes around the cake with a small offset spatula for a beautiful, swirled effect reminiscent of a sunset.
3. For a final touch, sprinkle a ring of white sugar pearls around the top edge of the cake, if desired.
4. Store the finished cake in the refrigerator. For the best flavor and texture, allow it to come to room temperature for about 30-60 minutes before serving.

Serve, Savor, and Share this Tropical Delight

The Hummingbird Cake is more than just a recipe; it’s an invitation to slow down, enjoy the moment, and delight in the simple pleasures of summer. Its robust flavors and moist texture make it a crowd-pleaser that appeals to a wide range of palates. Whether you’re sharing it with family at a casual dinner or bringing it to a festive gathering, this cake is guaranteed to bring smiles and compliments.

While absolutely delicious on its own, you can also experiment with serving suggestions. A side of fresh berries or a scoop of vanilla bean ice cream can elevate the experience. Some might even enjoy a sprinkle of toasted coconut flakes on top for an extra tropical touch.

So, next time the summer heat tempts you to avoid your oven, remember the Hummingbird Cake. It’s a truly special dessert that offers rich flavor without the fuss, making every effort worth it. Give Tessa Huff’s recipe a try, and discover your new favorite summer bake!

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