May 9, 2014 § 129 Comments
I love the look of this cake. Just the titling alone is enough to make you stop and pay attention. It is earthy and rustic, but charming at the same time. Hummingbird cake is a vintage blue ribbon cake. The first known publication of this recipe was in the February 1978 edition of Southern Living Magazine. It was elected the magazine’s favorite recipe at one point, and won the Favorite Cake Award at the 1978 Kentucky State Fair, as well as several blue ribbons at other county fairs. If you enjoy banana bread you will love this cake. Similar to carrot cake, however, if you don’t care for carrots in your cake, try this as an alternative. Three layers with pecans, mashed bananas, crushed pineapple and a cream cheese frosting. A county fair type of cake.
And talk about a sense of urgency…I’m taking my cake and I am on my way to Fiesta Friday #15. I took one look at Selma’s Asparagus and Feta Cigars and I couldn’t get this cake frosted fast enough.
Recipe adapted from Kinfolk.
I n g r e d i e n t s
For the cake:
- 2 tablespoons unsalted butter, at room temperature
- 3-1/4 cups all purpose flour
- 3 bananas, finely chopped
- 1 cup raw cane sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamom
- 1 teaspoon salt
- 3 large eggs, beaten and at room temperature
- 1-1/2 cups vegetable oil
- 1 cup crushed pineapple
- 1-1/2 teaspoons vanilla
- 2-1/4 cups pecans, chopped
For the frosting:
- Two 8 ounce packages cream cheese, at room temperature
- 2 sticks unsalted butter, at room temperature
- confectioners’ sugar, approximately 3 cups
- 1 teaspoon vanilla
Position two racks in the upper third and lower third of the oven and preheat the oven to 350°F. Grease three 9-inch round cake pans with the butter. Dust the pans with 1/4 cup flour and knock out any excess; set aside.
In a large bowl whisk together the remaining 3 cups flour, the sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened. Stir in the pineapple, vanilla, and half of the pecans.
Divide the batter equally among the prepared pans. Set two pans on the top rack and one on the bottom. Bake, rotating and alternating the cakes halfway through the baking time, for 25 to 30 minutes or until a tester inserted in the center of the cakes comes out clean. Transfer the cakes to racks and cool in the pans for 10 minutes, then invert them directly onto the racks and cool completely, about 1 hour.
While the cake cools prepare the frosting. Beat the cream cheese and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Decrease the speed to low and add the confectioners’ sugar and vanilla. I usually do a taste test to see how much sugar is needed to my desired sweetness. It is usually less than the recipe calls for. Beat until light and fluffy, about 3 minutes.
To assemble, spread the frosting between the layers, scattering some of the remaining pecans in between. Continue spreading the frosting on the top and sides of the cake and sprinkle the remaining pecans on top.
And speaking of vintage, this little guy has been watching over me in the kitchen since Christmas. One day I mentioned to my teenage son how I wanted a Pillsbury Doughboy when I was a little girl, but my wish never came true. He searched and found one on Etsy and this was his gift to me. It’s vintage…1971. A vintage cake and a vintage doughboy. His real name is Poppin’ Fresh.
I have been wanting to make this cake for some time and maybe you have just inspired me to do so. I use to have one of those Poppin Fresh Doughboys – I just might have to find another one. I remember the commercial where he is poked in the tummy and has the cutest laugh :)
Hello, just saw you comment! Sorry for the delay response. You had a doughboy! Isn’t he the cutest thing? Hope you get the urge to make the hummingbird cake it is very impressive and delicious.
The weather over here is finally how it supposed to be… but I would never refuse a bowl of this amazing soup. It’s always time to eat chickpeas! thanks for sharing…
OMG I’m so sorry I left my comment under the wrong recipe….
Hahaha! Sounds like something I would do. Glad you like the chickpea soup though. :)
OMG this looks too good to be true!!!
Hi there. Thank you, and thank you for visiting the blog this evening. :)
When is your cookbook coming out?! It will save me bookmarking and printing everything. And you can put the photographs of such things as your Pillsbury dough boy in there too. I love it all! ♥
You are too kind Lindy. What a dream to have the opportunity to create a cookbook! I wish…
And speaking of dream…this hummingbird cake is wonderful. Next time you feel like baking a cake take this one into consideration. :) I’ll be baking again soon and this time it will be those chocolate chip cookies your posted. Yum.
Oh my gosh I LOVE hummingbird cake! This one looks beautiful! Really tempted to make it now instead of studying :)
Hi Seana– made the Hummingbird cake for Mothers Day– it was perfect! thanks!
Okay… the diet is going to begin week after next now… once I’ve finished eating ALL this cake… can’t wait to make it as it looks FABULOUS! :)
This looks delicious! I think I’m going to try out the recipe!
Thank you, and also appreciate you stopping in. The hummingbird cake is fantastic! Enough time has gone by since I made that cake and now I’m wanting to make another. :)