Hummingbird Cakes are new to me. They are not a dessert that I grew up eating. In fact, the first time I saw one, was in London's famous Hummingbird Cafe (Notting Hill). At the Hummingbird Cafe, the namesake treat is in cupcake form. I wasn't able to try one of these scrumptious cupcakes that day, but the memory stayed with me and I knew that I would have to do some research when I returned home.
The odd thing about my experience is that Hummingbird Cakes/Cupcakes are not an English creation at all. In fact this dessert was originally created in Jamaica. This makes total sense when you think about the key ingredients - bananas and pineapple. The dessert cake/cupcakes are even named after Jamaica's national bird, the hummingbird. In the late 1960's Jamaica was looking to boost tourism and attempted to lure Americans visitors (particularly from the southern states, due to close proximity to Jamaica) to their Caribbean country by sharing recipes for a few of their beloved foods, including the Hummingbird Cake in travel information brochures. Hence, the rampant popularity of the Hummingbird Cake throughout the southern United States.
This is an interesting cake/cupcakes as it's high in fruit and made from oil instead of butter. It's quick to combine the ingredients by hand, no mixer is needed.
My version of the Hummingbird dessert combines a few different recipes. I've cut back a bit on the nuts and prefer to use fresh pineapples when they are in-season. In my family we have a strong aversion to coconut, so depending who is feasting on these delicious treats, I either add or omit the coconut. The cake/cupcakes will not be as moist without the coconut, however they are still fabulous. Here's to bringing this Caribbean treat north of the 49th! I hope this is a Hummingbird Cake/Cupcake dessert you will enjoy!
Happy Baking,
Krista xo
Hummingbird Cake With Pineapple Flowers, adapted from here
Ingredients
For The Hummingbird Cake
1 1/2 cups roughly chopped pecans or walnuts + 1 cup to decorate exterior of cake or sprinkle onto cupcake tops
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon salt
3/4 cup vegetable oil
1 cup brown sugar (I used demerara sugar)
1/4 cup sugar
3 eggs
1 teaspoon vanilla
1 cup crushed pineapple, drained (reserve juice for another use), or fresh pineapple diced into small pieces
3 medium over-ripe bananas mashed (about 2 cups)
1 cup coconut
*1 fresh pineapple, peeled and cut into thin rings to make flowers (recipe here)
For The Cream Cheese Icing
1 cup butter, room temperature
2 blocks cream cheese, softened
3 cups of powdered icing sugar
2 teaspoons vanilla
1-2 tablespoons milk, room temperature
pinch of salt
Method
For the Hummingbird Cake
Pre-heat oven (I use my toaster oven for nuts) to 400 degrees. On a parchment lined baking sheet, spread out pecans (or walnuts). Bake until just beginning to toast (you can smell the nuts), about 5-8 minutes. Watch them, as they will burn fast. Set nuts aside to cool, then chop into small pieces. Reduce oven temperature to 350 degrees F.
Prepare the baking pans. Coat 3 - 8" baking pans with baking spray, then line the bottom of the pan with parchment paper and re-spray to cover parchment.
In a large bowl add flour, baking soda, baking powder, cinnamon and salt. Whisk to combine.
In a medium bowl whisk together the vegetable oil and sugars until mixture becomes light and fluffy. Beat in eggs one at a time until incorporated. Add vanilla and mix.
Gently combine the wet ingredients into the large bowl with dry flour mixture. You don't want to over mix.
With a spatula, fold pineapple, bananas, coconuts and pecans (or walnuts) into the batter until just combined.
Divide batter between pans and bake for 25 - 30 minutes or until a toothpick comes out clean. Cooking times will vary depending on ovens and the moisture of the ingredients used. As this is a moist cake, you do want to ensure that the middle is cooked.
Remove cake pans from heat and let cool for 5 minutes in the pan, then turn onto a cooling rack to completely cool.
For The Cream Cheese Icing
In the bowl of a stand mixer add the butter and cream cheese. Beat until combined and fluffy, about 2 minutes. With mixer on low, slowly add icing sugar. Once icing sugar is incorporated, turn mixer to medium and beat for 2-3 minutes, scraping sides down as needed until icing is fluffy. Add vanilla and pinch of salt and mix to combine. Set icing aside, until ready to use. If not assembly right away, icing can be refrigerated. Let warm up prior to using.
To Assemble:
On a cake stand or serving plate, place first cake, top with 1/4 of the icing, smoothing out evenly. Add second cake layer and repeat with 1/4 of the icing. Add third cake layer, placing bottom of cake up. Use remaining icing to cover the top and sides of the cake.
Decorate sides (or tops - get creative!) with reserved toasted pecans. Top with dried pineapple slices and flowers.
The Dried Pineapple Flowers and slices definitely take this cake from great to wow! Tutorial and recipe on how-to make Dried Pineapple Flowers can be found here.
Recipe Notes:
*I prefer to use walnuts in this recipe, as I like the earthy flavour as opposed to the sweetness of pecan, however it's up to you and your taste buds!
*For a petite cake, 3 - 6" cake pans make full recipe filling pans to 1/2-2/3 full and make cupcakes with the extra
*For 12 cupcakes, halve the recipe, line with paper liners - adjust nuts to 1 cup + 1/4 cup for garnish
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