Hummingbird Cake Recipe
This beautiful cake is perfect for upcoming celebrations! SAVE this recipe– it’s a unique addition to a spring or summer meal!
Did you try this recipe? Share it with us using #SharpHome on Instagram, Facebook, and Twitter.
More recipe ideas:
Follow us on social media!
Instagram: @SharpHomeUSA
Twitter: @SharpHomeUSA
Facebook: Sharp Home USA
To learn more about our appliances check out our website:
Subscribe To Our Forever Free Newsletter Today:
Delicious and Easy Sourdough Hummingbird Cake| Discard Recipe| Non Sourdough Option Included
Sourdough Hummingbird Cake| Discard Recipe| Non Sourdough Option Included | Easy One Bowl Method
by MeiLing's Kitchen
Recipe have option for non sourdough method
Ingredients:
75g melted unsalted butter
150g brown sugar
1 egg, whisked
1 tsp vanilla extract
120g sourdough starter discard (non sourdough option: 60g all purpose flour, 60g fresh milk , 1 tsp baking powder)
120g cake flour ( low protein flour)
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon powder
100g ripe bananas
100g ripe pineapples
Topping: 50g Pecan, coarsely chopped
Optional Decoration:
Toast 10 small slice pineapples in air fryer 10 mins 180 Celsius (can use oven toaster).
2 tbs cream cheese spread
Toast Almond Nibs and Sesame
Method:
-Preheat oven to 170 C (325F).
-Blend the pineapple in blender. Then follow by blending ripe bananas in blender
-Melt butter in a bowl that can stand heat in stove
-Use a whisk to combine melted butter with brown sugar.
-Remove the bowl from heat
-Stir in whisked egg and vanilla
-Add sourdough starter discard
-Sieve in cake flour, baking soda, salt and cinnamon.
-Fold in blend bananas and pineapples
-Transfer mixture into a greased & line 22cmX11cm baking pan.
-Sprinkle chopped pecan on top and swirl
-Bake for 50-60 mins. Test with a cake tester or bamboo stick. If it comes out clean, the cake is cooked through.
-Remove from oven and let cool on a wire rack.
-Decorate with cream cheese spread and toast pineapple, almond and sesame
-Enjoy
Referring Wikipedia:
Hummingbird cake is a banana-pineapple spice cake common in the Southern United States. Ingredients include flour, sugar, salt, vegetable oil, ripe banana, pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent. It is often served with cream cheese frosting.
History:
Created on the island of Jamaica, hummingbird cake was named after the island's national bird, where it is also known as the Doctor Bird Cake (Doctor Bird is another name for the island's national bird). In 1968, the Jamaica Tourist Board exported the recipe for hummingbird cake, along with other local Jamaican recipes, in media press kits sent to the USA.
Hummingbird Cake from Cake Mix (Easy Recipe)
Hummingbird Cake from cake mix is easy.
Hummingbird Cake, also known as Dr. Bird Cake, is a pineapple-banana spice layer cake with cream cheese frosting that is popular in the Southern United States. Although it looks difficult, making Hummingbird Cake with cake mix is easy: it just requires a few steps. If you want the best Hummingbird Cake recipe that is the perfect balance of ease and tradition, as well as healthy, look no further.
For the written recipe, visit my website:
Hummingbird Cake Recipe with Beautiful Pineapple Flowers
Hummingbird Cake – This cake is such a delightful and delectable cake. It has banana flavour and a little of pineapple flavours. Both the fruits made the cake so moist and soft. I also love the fact it has pecans, made the bite even more flavourful. The dried pineapple flowers, not too difficult to make, are so beautiful and brought a bright yellow to the cake. With that being said, dried pineapple flowers and the shredded coconuts are optional if some of you may not desire them. This cake is great for any occasion, especial in the summer, as you may want some kind of a Hawaiian tropical feelings. I hope you’ll be inspired to make some bagels. Enjoy!
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
FOR FULL RECIPE, please visit my blog at
FAQ:
1. Can I use pineapple in cans instead?
Yes for the cake. But as for the flowers, you’ll definitely need the fresh pineapple as we need the core of the pineapple.
2. Can I omit the shredded coconut?
Yes, you can. Its purpose is for the deco, you can absolutely omit it.
3. Can I use walnuts instead of pecans?
Yes, absolutely.
4. Can I substitute the eggs?
Yes, you can. I will show you in my next video.
Ingredients:
1 fresh pineapple, half for the cake, the other half for the flowers.
For the cake, you’ll need the pineapples without core, crushed them with juice.
For the flowers, you’ll need the pineapples with core, in thin slices.
• Hummingbird cake
I used 2 7-inch round pans
150g [⅔ cup] crushed pineapple, with juice
3-4 ripe bananas, mashed
240g [2 cups] cake flour
4g [¾ tsp] baking soda
¾ tsp cinnamon powder
¼ tsp nutmeg powder
½ tsp salt
115g [¾ cup] pecans, chopped
2 large eggs
160g [¾ cup + 1 tbsp] fine sugar
160g [⅔ cup] oil
1 tsp vanilla extract
• Cream Cheese Frosting
400g [1¾ cup] cream cheese, room temp
40g [⅓ cup] powdered sugar
150g [½ cup + 2 tbsp] whipping cream
2 tsp pineapple juice
pineapple syrup
[1 tbsp sugar + 2 tbsp pineapple juice]
• Deco
Dried pineapple flowers
Pecans
Edible pearls
Instructions:
Refer to the video how to cut the pineapple.
- 1 fresh pineapple, half for the cake, the other half for the flowers.
- For the cake, you’ll need the pineapples without core, crushed them with juice.
- For the flowers, you’ll need the pineapples with core, in thin slices.
• Hummingbird cake
1. In a food processor, crushed the fresh cut up pineapples (without core). Set it aside.
2. Mash about 3-4 ripe bananas. Set it aside.
3. Sift all the dry ingredients: flour, baking soda, cinnamon powder, nutmeg powder and salt. Set aside.
4. Chop the pecans. Set aside.
5. In a large mixing bowl, add 2 eggs and sugar. Mix vigorously until well combined.
6. Add in the oil. Continue to mix vigorously until well combined.
7. Add in the mashed bananas, crushed pineapple and vanilla extract. Mix until well combined.
8. Add in the sift ingredients in 2 batches. Mix until combined, do not over mix. Use a spatula to scrape the bowl to ensure even mixing.
9. Divide the batter into 2 prepared pans, greased and lined with parchment paper.
10. Bake at preheated oven at 175°C/350°F for 30-35 minutes.
11. Let the cake cool completely.
12. Slice each cake into halves to make it 4 layers. I prefer to cut off the domes to give 4 even layers.
• Dried Pineapple Flowers
1. For the other half of the pineapple (with core), slice as thinly as possible, about 3 mm.
2. Place them on a paper towel and pat them dry.
3. Transfer the pineapple slices to a flat baking tray.
4. Bake at preheated oven at 95°C/200°F for 40-45 minutes.
5. Flip the slices the other side and bake for another 40-45 minutes. This is a dehydration process.
6. After about 45 minutes, the slices are soft, not crispy. The texture is more flexible and you can probably bend them.
7. Place them in a muffin tray, gently pressed in the middle part of the slices, so that it could form a cup shape. Be gently as the slices are fragile. Bake them for another 40 minutes or so, to firm up the cups, or until you’ll see a little brown on the edge of the flowers.
8. Let the flowers cool completely. You can refrigerate or cool in room temp before use.
• Cream Cheese Frosting
1. In a large mixing bowl, add in cream cheese. Make sure the cream cheese is room temperature and softened to prevent lumps. Mix until creamy.
2. Sift in the powdered sugar. Mix until well combined.
3. Add in the whipping cream. Mix until combined.
4. Add in the pineapple juice. This is optional, you can also add in 1 tsp of vanilla extract instead. Mix until combined and stiff.
• Assemble the cake (refer to the video above)
_______________________________________
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.