Description

Hummingbird Cake is a Southern specialty, a moist, spice-laden cake that’s packed with bananas, pineapple, and pecans, and traditionally topped with a rich cream cheese frosting

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
1 ⅓ cups granulated sugar
1 teaspoon ground cinnamon
¾ teaspoon salt
¾ teaspoon baking soda
¼ teaspoon baking powder
1 cup canola oil
2 large eggs, beaten
1 ½ teaspoons vanilla extract
2 (8-ounce) cans crushed pineapple in juice, undrained
2 ripe bananas, chopped
1 cup chopped pecans, divided, 1/2 cup reserved.
1/4 cup dill pickle brine
1/4 cup water
Nonstick baking spray with flour

For the Frosting:

¾ cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
1/8 teaspoon dill pickle powder

For Decorating:

1 cup toasted pecan halves (non-brined)
Finely chopped fresh dill to garnish (optional

Instructions

Step 1: Prepare the Pickle-Brined Pecans (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Add the reserved 1/2 cup of chopped pecans to the brine. Let them sit at room temperature.

Step 2: Preheat Oven and Prepare Pans. Preheat the oven to 350°F (175°C). Spray two 8-inch round baking pans with nonstick baking spray with flour.

Step 3: Whisk Dry Ingredients. Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl.

Step 4: Combine Wet Ingredients. Stir in the oil, eggs, and vanilla, and undrained pineapple until evenly combined.

Step 5: Mash Bananas. Mash the bananas.

Step 6: Add Bananas and Pecans. Drain the brined pecans very well. Add the mashed bananas and all the pecans (brined and regular) to the bowl. Stir to combine.

Step 7: Divide Batter and Bake. Divide the batter evenly between the prepared pans. Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes.

Step 8: Cool Cake Layers. Cool the cakes in the pans on a wire rack for 10 minutes. Invert the cakes onto the wire rack and cool completely, about 1 hour.

Step 9: Make the Frosting. Beat the butter and cream cheese in a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, 2 to 3 minutes.

Step 10: Add Powdered Sugar, Vanilla, Salt, and Pickle Powder. Add the powdered sugar, then mix at low speed just until combined. Scrape the sides and bottom of the bowl. Add the vanilla, salt, and dill pickle powder.

Step 11: Beat Until Fluffy. Beat frosting on medium-high speed until light and fluffy, about 2 minutes.

Step 12: Assemble the Cake. Place one of the cake layers on a serving plate and top with about 1 cup of the frosting, spreading evenly to the edge. Top with the second cake layer.

Step 13: Frost the Cake. Spread the remaining frosting on the top and sides of the cake.

Step 14: Decorate. To decorate the cake: Press the pecan halves along the base of the cake and around the top of the cake to create a ring. Sprinkle with fresh dill, if desired.