~ sallysbakingaddiction ~
cake and hummingbird image

Ingredients:

2 cups (250g) Diamond of California chopped pecans
3 cups (370g) all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
2 cups mashed banana (4 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:
two 8 ounce (450g) block cream cheeses - softened room temperature (16 ounces)
3/4 cup (175g) 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

Directions:

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), then grease and lightly flour three 9-inch cake pans.

Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.

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.)

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.

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!

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.

Assemble and frost: Place 1 cake layer on your 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.

Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.

Make Ahead Tip:

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.

Recipe Notes:

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!

Slightly drain the crushed pineapple. You want a little juice, but not all of it!

Link:

https://sallysbakingaddiction.com/2017/04/26/hummingbird-cake