Hummingbird Cake with Sweet Cream Cheese Icing

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Created on the island of Jamaica, where it is also known as the Doctor Bird cake, the Hummingbird cake was adopted as a Southern tradition after the recipe was first published in Southern Living magazine in the 1970s. It’s a bestseller at Magnolia Bakery, popular for its unique combination of banana, pineapple, and pecans.

MAKES two 9-inch layers; serves 8 to 16

INGREDIENTS

6 very ripe bananas (700g/24oz)

3 cups (405g/14.3oz) all-purpose flour

1½ teaspoons baking soda

1½ teaspoons ground cinnamon

¾ teaspoon salt

3 eggs

2¼ cups (450g/16oz) granulated sugar

1 cup plus 2 tablespoons (225g/8oz) vegetable oil

1½ teaspoons pure vanilla extract

1½ cups (342g/12oz) canned juice-packed crushed pineapple, drained

¾ cup (86g/3oz) coarsely chopped pecans, lightly toasted (see Tip), plus ½ cup (58g/2oz) for garnish (optional)

Sweet Cream Cheese Icing

  1. Preheat the oven to 325°F. Grease and flour two 9-inch cake pans. Line the bottoms with rounds of parchment paper.
  2. Break the bananas into large pieces and place them in the stand mixer bowl with the paddle. Beat on medium speed until pureed. Transfer them to a bowl, scraping the mixer bowl clean, and set aside.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  4. In a stand mixer with the whisk, combine the eggs and sugar. Whisk on medium speed for 5 minutes, until pale and creamy. Pour in the oil and vanilla and whisk for another 2 minutes, until everything is well combined. Scrape down the bottom and sides of the bowl.
  5. Switch to the paddle and with the mixer on low speed, mix in the mashed bananas and the pineapple just until incorporated.
  6. Remove the bowl from the mixer. With a spatula, scrape down the bottom and sides of the bowl, then fold in the flour mixture in three additions, mixing until just combined and there are no longer any streaks of flour. Fold in the ¾ cup chopped pecans.
  7. Evenly divide the batter between the prepared pans. Bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 1 hour. Transfer the cakes to a cooling rack to cool completely.
  9. To assemble and ice the cake, place one cake layer top side up on a cake turner. Use an icing wand to evenly spread 1½ cups cream cheese icing over the surface. Add the second layer top side up.
  10. Using an icing wand, spread the remaining icing over the top and sides of the cake, leaving some of the cake slightly exposed for the naked cake effect. Sprinkle the remaining chopped toasted pecans around the top edge of the cake, if desired.