Ingredients with Measurements:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 can (8 oz) crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4 medium)
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 3 9-inch round cake pans
- Parchment paper
- Electric mixer
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. Add the beaten eggs, oil, and vanilla to the dry ingredients. Mix until just combined.
4. Fold in the crushed pineapple, mashed bananas, and chopped pecans.
5. Divide the batter evenly among the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. While the cakes are baking, make the caramel glaze. In a saucepan, melt the butter over medium heat. Add the brown sugar, milk, vanilla, and salt. Whisk until smooth.
8. Bring the mixture to a boil and cook for 2-3 minutes, stirring constantly.
9. Remove the pan from the heat and let the glaze cool slightly.
10. Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes.
11. Remove the cakes from the pans and let them cool completely on wire racks.
12. Place one cake layer on a serving plate. Spread a layer of caramel glaze over the top.
13. Repeat with the remaining cake layers and glaze, stacking the layers on top of each other.
14. Serve the cake immediately or store in an airtight container in the refrigerator.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12-14 servings
Nutritional information:
Calories: 542
Fat: 29g
Saturated Fat: 6g
Cholesterol: 67mg
Sodium: 295mg
Carbohydrates: 70g
Fiber: 2g
Sugar: 50g
Protein: 5g
Substitutions for ingredients:
- Instead of pecans, you can use walnuts or almonds.
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of light brown sugar, you can use dark brown sugar.
Variations:
- Add 1 cup of shredded coconut to the cake batter for a tropical twist.
- Use cream cheese frosting instead of caramel glaze for a classic Hummingbird Cake.
Tips and tricks:
- Make sure to mash the bananas well so that they incorporate evenly into the batter.
- Toast the pecans before adding them to the cake for extra flavor.
- If the caramel glaze is too thick, add a little more milk to thin it out.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving. You can also warm it up in the microwave for a few seconds.
Presentation ideas:
Decorate the top of the cake with additional chopped pecans or a dusting of cinnamon.
Garnishes:
Chopped pecans, shredded coconut, fresh fruit
Pairings:
Coffee, tea, or a glass of milk
Suggested side dishes:
Fresh fruit salad, green salad, or roasted vegetables
Troubleshooting advice:
- If the cake is too dense, make sure you are not overmixing the batter.
- If the cake is not rising properly, check the expiration date of your baking soda.
Food safety advice:
Make sure to store the cake in the refrigerator and consume within 3 days.
Food history:
Hummingbird Cake is a popular Southern dessert that originated in Jamaica. It is named after the island's national bird, the hummingbird, and is known for its tropical flavors.
Flavor profiles:
Sweet, fruity, nutty, caramel
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Taste: Sweet, Moist, Rich, Caramelized, Spicy