Hummingbird Cake

Introduction & Inspiration: A Tangy Note in a Tropical Classic

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. It’s a cake that’s both comforting and celebratory, perfect for any occasion.

My inspiration for this adapted Hummingbird Cake, as with the other recipes in this series, stems from an ongoing exploration of flavor. I am intrigued by the interaction of what are commonly perceived as opposing tastes. The concept of introducing pickle-inspired elements into this already complex and flavorful cake presented a unique and exciting culinary puzzle.

This is decidedly not about making a “pickle cake.” We won’t be adding pickle chunks to the batter. Instead, we’re carefully incorporating pickle-inspired elements that will introduce a subtle savory note and complexity, playing off the sweetness of the fruit and the warmth of the spices.

The challenge is to find the sweet spot.

We’ll be focusing on techniques that create a surprising and delightful flavor counterpoint, transforming a familiar Southern classic into a memorable culinary experience.

Nostalgic Appeal: A Southern Staple, Reimagined

Hummingbird Cake holds a special place in Southern baking traditions. It’s a cake that’s often associated with family gatherings, potlucks, and celebrations. It’s a taste of the South, a reminder of warm hospitality and delicious home cooking.

The combination of bananas, pineapple, pecans, and spices creates a unique and irresistible flavor profile, and the cream cheese frosting adds a rich, tangy finish.

Adding a “pickle twist” to this Hummingbird Cake might seem unconventional, but it’s a way to create a new and exciting culinary experience while still honoring the familiar flavors and textures of this beloved cake.

It’s about taking a classic and adding a touch of playful surprise, creating a cake that will spark conversation and delight your taste buds (and perhaps lead to a few moments of delightful bewilderment, followed by “I need another slice!”).

Homemade Focus: Baking from Scratch, with Intention

While you could certainly use shortcuts like a boxed cake mix, there’s an undeniable satisfaction that comes from making a Hummingbird Cake entirely from scratch.

This homemade focus is all about embracing the process of baking. It’s about using high-quality ingredients, taking the time to follow the steps carefully, and enjoying the reward of a beautifully baked and flavorful cake.

It’s a departure from convenience foods. It’s about connecting with the ingredients, understanding the baking process, and creating something truly special in your own kitchen. The effort pays off.

And the result? A Hummingbird Cake that’s far superior in flavor, texture, and overall quality to anything you could achieve with shortcuts – particularly with our subtle, surprising twist.

Flavor Goal: Tropical, Spiced, Creamy, and Subtly Tangy

The flavor goal of this adapted Hummingbird Cake is a harmonious blend of tropical fruitiness, warm spices, creamy frosting, and a subtle, intriguing hint of pickle-inspired tanginess. We want the classic flavors of the cake – the banana, pineapple, pecans, cinnamon – to shine, complemented by a nuanced undercurrent that adds depth and complexity.

The cake layers will be moist and tender, with a rich blend of spices and the sweetness of the fruit. The cream cheese frosting will be creamy, tangy, and sweet, providing a classic contrast to the cake.

Our “pickle twist” will introduce a subtle layer of savory complexity that complements the sweetness and spices without overpowering them. It’s about creating a flavor profile that’s both familiar and surprisingly delightful.

Ingredient Insights: Balancing Tropical Sweetness and Tang

Let’s break down the ingredients, highlighting both the traditional elements and our pickle-inspired additions. This is where we build our unique flavor profile.

For the Cake:

• All-Purpose Flour: The base of our cake layers, providing structure.
• Granulated Sugar: Sweetens the cake.
• Ground Cinnamon: A classic Hummingbird Cake spice, adding warmth and aroma.
• Salt: Balances the sweetness and enhances the other flavors.
• Baking Soda & Baking Powder: Leavening agents that help the cake layers rise.
• Canola Oil: Adds moisture and creates a tender crumb.
• Eggs: Add richness, structure, and moisture.
• Vanilla Extract: Enhances the other flavors.
• Crushed Pineapple in Juice (Undrained): A key ingredient in Hummingbird Cake, adding sweetness, moisture, and a tropical flavor.
• Ripe Bananas: Another key ingredient, adding sweetness, moisture, and a distinct banana flavor.
• Chopped Pecans: Add a nutty crunch and flavor.
• Pickle-Brined Pecans (NEW!): We will brine some of the pecans.

For the Frosting:

• Unsalted Butter: Adds richness and flavor to the frosting.
• Cream Cheese: Provides the classic tang and creamy texture of cream cheese frosting.
• Powdered Sugar: Sweetens the frosting and creates a smooth consistency.
• Vanilla Extract: Enhances the other flavors.
• Pinch of Salt: Balances the sweetness and enhances the other flavors.
• Dill Pickle Powder (NEW!): We’ll add a tiny amount of dill pickle powder (made from finely ground freeze-dried dill pickles) to the frosting for a subtle hint of pickle flavor.

For Decorating:

• Toasted Pecan Halves: For garnish (these will be non-brined).
• Finely Chopped Fresh Dill (NEW! – Optional Garnish): to compliment the flavours.

Essential Equipment

You don’t need a lot of fancy equipment to make this Hummingbird Cake. Just a few basic baking tools will do:

• 8-inch Round Baking Pans (2): For baking the cake layers.
• Large Bowl: For mixing the cake batter.
• Whisk: For whisking together the dry ingredients and wet ingredients.
• Rubber Spatula: For stirring and folding ingredients.
• Stand Mixer or Handheld Mixer: For making the frosting.
• Measuring Cups and Spoons: For accurate measurement of the ingredients.
• Wire Rack: For cooling the baked cake layers.
• Cake Platter or Stand: For assembling and serving the cake.
• Offset Spatula: For frosting the cake.
• Small bowls (for brining):
• Food Processor or Spice Grinder (Optional): For making dill pickle powder.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including our pickle-inspired modifications:

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)

Step-by-Step Instructions

Let’s get baking and assembling! I’ll guide you through each step, incorporating our pickle-inspired modifications.

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.

Troubleshooting

Here are some common issues, and how to solve them:

Problem: Cake is dry. Make sure not to overbake the cake. Use room temperature ingredients.

Problem: Frosting is too soft/stiff. Adjust consistency with milk/powdered sugar.

Problem: Pickle flavor is too strong/not strong enough. Adjust dill pickle powder and pecan brining in next batch.

Problem: Cake layers are uneven. Make sure to divide the batter evenly between the pans.

Tips and Variations

Here are some extra tips and creative variations to customize your Hummingbird Cake:

Tip 1: Use Fresh, Ripe Bananas. The riper the bananas, the more flavor and moisture they’ll add to the cake.

Tip 2: Don’t Overmix the Batter. Overmixing can result in a tough cake.

Tip 3: Toast the Pecans. Toasting the pecans before adding them to the batter and using them for decoration enhances their flavor.

Variation 1: Add Other Fruits. You can add other fruits, such as chopped apples or shredded coconut, to the batter.

Variation 2: Use a Different Nut. Substitute walnuts or almonds for the pecans.

Variation 3: Make Cupcakes. Divide the batter among cupcake liners and bake for a shorter amount of time.

Variation 4: Add some lemon or orange zest to the frosting.

Serving and Pairing Suggestions

This adapted Hummingbird Cake is a delicious and versatile dessert that’s perfect for:

Serving Suggestion 1: Special Occasions. A beautiful and flavorful cake for birthdays, holidays, or other celebrations.

Serving Suggestion 2: Potlucks and Gatherings. A crowd-pleasing dessert that’s sure to impress.

Serving Suggestion 3: Afternoon Tea. Enjoy a slice of cake with a cup of tea or coffee.

Serving Suggestion 4: Dessert. A sweet and satisfying ending to any meal.

Pairing Suggestion 1: Coffee or Tea. A warm beverage complements the spices and richness of the cake.

Pairing Suggestion 2: Ice Cream. Serve a slice of cake with a scoop of vanilla or cream cheese ice cream.

Pairing Suggestion 3: Fresh Fruit. A side of fresh berries adds a refreshing element.

Pairing Suggestion 4: A glass of sweet white wine or dessert wine.

Nutritional Information

This is a rich, celebratory cake.

• Calories: 400-600 per slice (depending on size and ingredients)
• Fat: 20-35g
• Saturated Fat: 10-20g
• Sodium: Variable, depending on the added salt and pickle elements
• Carbohydrates: 50-70g
• Sugar: 40-60g
• Protein: 4-7g

These are estimates. Actual values will vary. This cake is primarily a source of carbohydrates and sugar, with a significant amount of fat.

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Recipe Summary and Q&A

Let’s wrap up with a concise summary and answers to some frequently asked questions:

Summary: We brine some chopped pecans in pickle brine. We whisk together dry ingredients for the cake. We combine wet ingredients, then combine wet and dry. We stir in grated carrots and both regular and drained, brined pecans. We bake the batter in two round cake pans. We make a cream cheese frosting with butter, cream cheese, powdered sugar, vanilla, salt, and a touch of dill pickle powder. We assemble and frost the cake, decorating with pecan halves and optional dill.

Q&A:

Q: Can I make this cake without the pickle-inspired additions? A: Absolutely! You can omit the dill pickle powder and the pickle-brined pecans, and make a traditional Hummingbird Cake.

Q: Can I freeze this cake? A: Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before frosting. You can also freeze the frosted cake, but the frosting may soften slightly upon thawing.

Q: How long will the finished cake last? A: The assembled and frosted cake is best enjoyed within 3-4 days. Store it, covered, in the refrigerator.

Q: I don’t have two 8-inch round pans. Can I use a different size? A: Yes, you can use a 9×13-inch pan, but you’ll need to adjust the baking time.

Q: Can this be made gluten-free? Yes, by substituting a gluten-free flour blend.