Hummingbird Cake
Hummingbird Cake is a popular classic in the USA. The combination of sweet bananas, juicy pineapple and crunchy walnuts makes the cake something very special.The cream cheese frosting rounds off the cake perfectly.
INGREDIENTS
FOR THE DOUGH
300 g sugar
3 eggs (size M)
300 ml neutral cooking oil (e.g. sunflower oil)
1 tsp cinnamon
½ tsp vanilla extract
¼ tsp salt
100 g pineapple (from a can)
100 g pecans
2 very ripe bananas
380 g wheat flour (type 405)
70 g coconut flakes
1 tsp baking soda
FOR THE FROSTING
100 g soft butter
200 g icing sugar
175 g cream cheese
60 g pecans
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line three springform pans (⌀ 20 cm) with baking paper. For the dough, beat the sugar and eggs until creamy.
Step 2
Add oil, cinnamon, vanilla extract and salt to the egg-sugar mixture and stir in. Roughly chop the canned pineapple and pecans. Mash the bananas with a fork in a deep plate.
Step 3
Stir the pineapple, pecan pieces and banana puree into the egg-sugar mixture. Also add flour, coconut flakes and baking soda and stir everything into a smooth dough.
Step 4
Divide the dough into the three prepared springform pans (approx. 500 g dough per pan) and bake in the preheated oven for approx. 30 minutes. Then let cool completely, remove from the pans and cut straight with a serrated knife.
Step 5
For the frosting, beat the soft butter until creamy. Sift the icing sugar and add to the butter a tablespoon at a time and stir. Stir the cream cheese by hand until smooth, then stir 2-3 tablespoons of the butter mixture into the cream cheese mixture to even out the two mixtures. Then add the cream cheese mixture completely to the butter mixture and stir for just 5 seconds until smooth.
