Ina Garten’s Hummingbird Cake combines ripe bananas, fresh pineapple, pecans, and spices. This delicious cake takes about 1 hour and 35 minutes to prepare and serves up to 8 people.
? Why You’ll Love Hummingbird Cake Recipe
- Unique Flavor Blend: The combination of bananas, pineapple, and pecans creates a delightful and unique taste that’s both sweet and tangy.
- Moist and Tender: The recipe ensures a perfectly moist and tender cake every time, thanks to the mix of fruits and oil.
- Easy to Make: Despite its impressive taste, this cake is simple to prepare, making it perfect for both novice and experienced bakers.
- Perfect for Any Occasion: Whether it’s a special celebration or a casual get-together, this cake is sure to impress and please your guests.
- Creamy Frosting: The rich cream cheese frosting adds a luscious finish that complements the cake’s flavors beautifully.
? Ina Garten Hummingbird Cake Ingredients
For the Cake:
- Unsalted butter, for greasing
- 2 3/4 cups (345g) all-purpose flour, plus more for dusting
- 1 cup (115g) pecan pieces
- 3 ripe bananas, chopped
- 1/2 cup (120g) finely chopped fresh pineapple
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 3/4 cups (350g) granulated sugar
- 1 cup (240ml) vegetable oil
For the Frosting:
- 2 packages cream cheese (8 ounces each, 225g each), at room temperature
- 12 tablespoons (170g) unsalted butter, cubed, at room temperature
- 2 cups (250g) confectioners’ sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
? How To Make Ina Garten Hummingbird Cake
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans with butter, line with parchment paper, and grease the parchment. Dust with flour.
- Toast the Pecans: Spread the pecans on a baking sheet and toast in the oven for about 8 minutes until fragrant. Let cool, then roughly chop.
- Mix Fruit and Nuts: In a small bowl, toss the chopped pecans with bananas, pineapple, and 1/2 cup (60g) flour.
- Combine Dry Ingredients: In a large bowl, whisk together the remaining 2 1/4 cups (285g) flour, cinnamon, nutmeg, ginger, baking soda, and salt.
- Make the Batter: Beat the eggs and granulated sugar in another bowl with a mixer on high speed until thick and light, about 5 minutes. Gradually beat in the vegetable oil. Fold the flour mixture into the egg mixture to form a thick batter. Gently fold in the pecan-fruit mixture.
- Bake the Cakes: Divide the batter between the prepared pans and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a rack for 25 minutes, then turn out onto the rack to cool completely.
- Prepare the Frosting: Beat the cream cheese in a large bowl with a mixer until fluffy. Gradually beat in the butter until combined. Sift in the confectioners’ sugar and beat until smooth. Add the lemon zest and vanilla, then beat until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread half of the frosting on top, then place the second layer of cake on top. Spread the remaining frosting over the top and sides of the cake.
? Recipe Tips
- Use Very Ripe Bananas: Very ripe bananas give the best flavor and moisture to the cake.
- Toast Pecans First: Toasting pecans enhances their flavor and adds a crunch.
- Mix Gently: Fold the ingredients gently to avoid a dense cake.
- Cool Before Frosting: Let the cakes cool completely to keep the frosting from melting.
- Room Temperature Ingredients: Ensure the cream cheese and butter are at room temperature for a smooth frosting.
? How To Store Leftovers Hummingbird Cake?
- Refrigerate: Cool the leftover cake to room temperature, then cover and refrigerate. It stays fresh for up to 5 days.
- Freeze: Wrap the cooled cake in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
? What To Serve With Hummingbird Cake?
This delicious Hummingbird Cake pairs well with a cup of hot coffee, a glass of cold milk, a dollop of vanilla ice cream, or a scoop of whipped cream. It also goes nicely with fresh fruit like strawberries, and blueberries, or a light fruit salad for a tasty dessert.
FAQ’S:
Can I Use Canned Pineapple Instead Of Fresh?
Yes, you can use canned pineapple, but make sure to drain it well to avoid excess moisture in the cake.
How Can I Make The Cake More Moist?
Ensure your bananas are very ripe, as they add moisture. Also, be careful not to overbake the cake, as this can dry it out.
Can I Use A Different Type Of Nut In Place Of Pecans?
Yes, you can substitute walnuts or almonds for pecans if you prefer or have allergies.
How Can I Make Sure The Cake Cools Evenly?
Place the cake on a wire rack to cool, which allows air to circulate around the cake and prevents it from becoming soggy.
Ina Garten Hummingbird Cake Nutrition Facts
Serving Size: 1 slice (1/12 of the cake)
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 6g
- Cholesterol: 80mg
- Sodium: 300mg
- Potassium: 300mg
- Total Carbohydrate: 56g
- Dietary Fiber: 2g
- Sugars: 37g
- Protein: 4g
More Ina Garten Recipe:
- Ina Garten Devils Food Cake
- Ina Garten Tres Leches Cake
- Ina Garten Beatty’s Chocolate Cake Cupcakes
- Ina Garten Lemon Ginger Molasses Cake
- Ina Garten Lemon Angel Food Cake
Ina Garten Hummingbird Cake
Description
Ina Garten’s Hummingbird Cake combines ripe bananas, fresh pineapple, pecans, and spices. This delicious cake takes about 1 hour and 35 minutes to prepare and serves up to 8 people.
Ingredients
For the Cake:
For the Frosting:
Instructions
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans with butter, line with parchment paper, and grease the parchment. Dust with flour.
- Toast the Pecans: Spread the pecans on a baking sheet and toast in the oven for about 8 minutes until fragrant. Let cool, then roughly chop.
- Mix Fruit and Nuts: In a small bowl, toss the chopped pecans with bananas, pineapple, and 1/2 cup (60g) flour.
- Combine Dry Ingredients: In a large bowl, whisk together the remaining 2 1/4 cups (285g) flour, cinnamon, nutmeg, ginger, baking soda, and salt.
- Make the Batter: Beat the eggs and granulated sugar in another bowl with a mixer on high speed until thick and light, about 5 minutes. Gradually beat in the vegetable oil. Fold the flour mixture into the egg mixture to form a thick batter. Gently fold in the pecan-fruit mixture.
- Bake the Cakes: Divide the batter between the prepared pans and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a rack for 25 minutes, then turn out onto the rack to cool completely.
- Prepare the Frosting: Beat the cream cheese in a large bowl with a mixer until fluffy. Gradually beat in the butter until combined. Sift in the confectioners’ sugar and beat until smooth. Add the lemon zest and vanilla, then beat until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread half of the frosting on top, then place the second layer of cake on top. Spread the remaining frosting over the top and sides of the cake.
Notes
- Use Very Ripe Bananas: Very ripe bananas give the best flavor and moisture to the cake.
- Toast Pecans First: Toasting pecans enhances their flavor and adds a crunch.
- Mix Gently: Fold the ingredients gently to avoid a dense cake.
- Cool Before Frosting: Let the cakes cool completely to keep the frosting from melting.
- Room Temperature Ingredients: Ensure the cream cheese and butter are at room temperature for a smooth frosting.
Ina Garten Hummingbird Cake