Hummingbird Bundt Cake

 In Cake, Dessert, Recipes

Hummingbird Bundt Cake

Hummingbird Cake is a Southern thing because I had never heard of it until we moved to Charlotte.  My husband’s grandmother bought us a lifetime subscription to Southern Living Magazine just after we settled into our first house here.  It was that magazine that introduced me to all kinds of Southern delicacies like stewed collard greens, vinegar-based BBQ sauce, sweet tea and the Hummingbird Cake.

The recipe for the original cake was supposedly submitted to Southern Living the year I was born (let’s just say it was a long time ago) by a woman in North Carolina.  It became the magazine’s most popular recipe to date.  However, no one is certain that she actually invented the cake, so the mystery of its origin remains.

Hummingbird Bundt Cake

I was compelled to make this cake when a little hummingbird came to visit me earlier this week.  It has been humming around my kitchen window; an uncommon sight.  I wonder where it came from or why it chose to observe the goings-on in my kitchen.  But, I enjoy watching him…he is a remarkable display of nature.

When we lived in California, our neighbors were scientists.  Can you just picture our dinner parties?  “Two accountants and two scientists try to make a meal…” It sounds like a bad joke.  Anyway, one of them studied hummingbirds.  For a living.  He placed a sugar-water feeder outside his kitchen window and would observe them.

Once, one of them collapsed on the threshold of our entryway and we rushed the little guy to our neighbor.  He wasn’t worried and explained that their bodies can enter a near comatose state in order to keep it from starving.  He laid the bird in the shade and it popped back up within minutes.  I had a whole new respect for the hummingbird.  I’d have a much more svelte figure if I could go comatose when hungry.

This cake is moist and quite sweet.  I made it in a bundt pan because I don’t think it needs a whole lot of icing.  If you follow my recipe for the glaze, you’ll have more than enough and the result is outstanding!

Hummingbird Bundt Cake

Hummingbird Bundt Cake

http://www.bakeforyourlife.com/recipes/recipe/hummingbird-bundt-cake/

  • Prep Time: 10m
  • Cook Time: 50m
  • Total Time: 1h

Ingredients

Cake

  • 2 cups all-purpose flour, sifted
  • 1/2 cup whole wheat pastry flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups mashed, ripe banana (about 3 medium bananas)
  • 1 cup canned, crushed pineapple (with juices)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup coconut oil, melted and cooled
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans (optional)

Glaze

  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-4 Tablespoons of milk (I use 4)
  • ¼ cup chopped pecans for topping (optional)

How To Do It

  1. Preheat the oven to 350 degrees (F).
  2. Grease a standard-sized bundt pan with oil and flour, tapping out the excess. Set aside.
  3. In a medium bowl, whisk together the sifted flours, baking powder, baking soda, salt and spices with a fork until combined.
  4. In a large bowl, whisk together the banana, pineapple, sugars, oil, eggs and vanilla extract until combined.
  5. Add the dry ingredients to the wet and stir until incorporated.
  6. Fold in the pecans, if using.
  7. Pour the batter into the prepared pan.
  8. Bake about 50 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and allow to cool in the pan about 30 minutes, then turn out onto a rack to finish cooling.
  10. Meanwhile, prepare the glaze. Mix the cream cheese, sifted powdered sugar and vanilla extract in a bowl using an electric mixer. Add milk, one Tablespoon at a time until the desired consistency is reached.
  11. Once the cake has cooled, pour the glaze on top, slice and serve.
  12. Store this cake at room temperature for one day, then transfer to the fridge for up to four days.
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