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    This recipe is for a homemade hummingbird cake that is exceptionally moist and flavorful. It has 3 layers and a silky cream cheese frosting. The cake contains banana, pineapple, and pecans. It is baked in three 9-inch pans at 350°F for 26-29 minutes until a toothpick inserted in the center comes out clean. The layers are then frosted with a cream cheese frosting made from cream cheese, butter, confectioners' sugar, milk, and vanilla. The frosted cake is refrigerated for at least 30 minutes before serving.

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    This recipe is for a homemade hummingbird cake that is exceptionally moist and flavorful. It has 3 layers and a silky cream cheese frosting. The cake contains banana, pineapple, and pecans. It is baked in three 9-inch pans at 350°F for 26-29 minutes until a toothpick inserted in the center comes out clean. The layers are then frosted with a cream cheese frosting made from cream cheese, butter, confectioners' sugar, milk, and vanilla. The frosted cake is refrigerated for at least 30 minutes before serving.

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    6 views3 pages

    Bowser Document

    Uploaded by

    Bianca Scorobete
    This recipe is for a homemade hummingbird cake that is exceptionally moist and flavorful. It has 3 layers and a silky cream cheese frosting. The cake contains banana, pineapple, and pecans. It is baked in three 9-inch pans at 350°F for 26-29 minutes until a toothpick inserted in the center comes out clean. The layers are then frosted with a cream cheese frosting made from cream cheese, butter, confectioners' sugar, milk, and vanilla. The frosted cake is refrigerated for at least 30 minutes before serving.

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    of 3

    Hummingbird Cake

    ★ ★ ★ ★ ★ 4.9 from 88 reviews

    Author: Sally Prep Time: 30 minutes Cook Time: 28 minutes


    Total Time: 3 hours, 30 minutes Yield: serves 12-14
    Homemade hummingbird cake is exceptionally moist and flavorful with 3 delicious layers and
    silky cream cheese frosting!

    Ingredients
    2 cups (250g) chopped pecans*
    3 cups (375g) all-purpose flour (spooned & leveled)
    1 teaspoon baking soda
    1 and 1/2 teaspoons ground cinnamon
    1/2 teaspoon allspice
    1/2 teaspoon salt
    2 cups (460g) mashed bananas (about 4 large ripe bananas)
    one 8 ounce can crushed pineapple*
    3 large eggs, at room temperature
    2/3 cup (160ml) vegetable or canola oil (or melted coconut oil)
    1 cup (200g) packed light or dark brown sugar
    3/4 cup (150g) granulated sugar
    2 teaspoons pure vanilla extract
    Cream Cheese Frosting
    16 ounces (452g) full-fat brick cream cheese, softened room temperature
    3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
    5 cups (600g) confectioners’ sugar
    1 Tablespoon milk
    2 teaspoons pure vanilla extract
    1/8 teaspoon salt, or more to taste
    Cook Mode Prevent your screen from going dark
    Instructions
    1 Preheat the oven to 300°F (149°C). Spread pecans onto a lined baking pan. Toast for 8
    minutes. Remove from the oven. Turn oven up to 350°F (177°C). Grease three 9-inch cake
    pans, line with parchment paper rounds, then grease the parchment paper. Parchment
    paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this
    parchment paper rounds for cakes video & post.)
    2 Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
    3 Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry
    ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans.
    (Save the rest for garnish.) You should have about 7 cups of batter.
    4 Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until
    a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
    5 Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
    Once completely cooled, remove cakes from pan and level the tops off so they are flat. I
    simply use a serrated knife. Discard the tops or eat. YUM!
    6 Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle
    or whisk attachment, beat the cream cheese and butter together on high speed until
    smooth and creamy. Add confectioners’ sugar, vanilla, milk, and salt. Beat on low speed
    for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add more salt if
    needed.
    7 Assemble and frost: Place 1 cake layer on your cake turntable, cake stand or serving
    plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top
    with frosting. Finish with the third cake layer and spread the remaining frosting all over
    the top and sides. Garnish with leftover toasted pecans. Refrigerate for at least 30
    minutes before slicing or else the cake may gently fall apart as you cut.
    8 Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.
    Notes
    1 Make Ahead Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at
    room temperature, covered tightly. Refrigerate prepared frosting in an airtight container,
    then bring to room temperature when ready to use. Frosted or unfrosted cakes may be
    frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature,
    if desired, before serving.
    2 Special Tools (affiliate links): Baking Sheet | 9-Inch Cake Pans | Parchment Paper | Electric
    Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling Rack | Cake Turntable |
    Icing Spatula | Cake Carrier (for storage)
    3 Pecans: I’ve gotten several questions about leaving out the pecans due to allergy. You
    can leave them out without replacing with anything. Stirring in 1 cup of sweetened
    shredded coconut would be wonderful though!
    4 Pineapple: Slightly drain the crushed pineapple. You want a little juice, but not all of it!
    5 Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are
    extra wet, so drain off as much of the excess liquid as you can before mashing. See How
    to Freeze & Thaw Bananas for Baking.
    6 Cupcakes: This recipe will make at least 32-35 cupcakes. Fill liners 2/3 full and bake 20-
    22 minutes or until cooked through. You can halve the recipe for less cupcakes, but
    things get tricky with the eggs. I recommend using 1 egg plus this: crack a 2nd egg in a
    separate bowl, whisk it, and use about half.
    7 Non-Layer Cake: This recipe also fits into a bundt pan, though the bake time will be
    long– 55-65 minutes. Use a toothpick to test for doneness. Too much batter for a 9×13
    pan, but a 12×17 sheet pan would be perfect. Bake for about 20-25 minutes, keep a
    close eye to not overbake.
    8 Adapted from Southern Living.
    Find it online: https://sallysbakingaddiction.com/hummingbird-cake/

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