NAKED HUMMINGBIRD CAKE
Josh and I got in a pseudo-debate with my sister this morning. The subject: curse words. She thinks that kids just shouldn’t use them. They’re for adults only. Josh and I, however, share the position that swearing is mainly a social stigma. Society decided these words are bad – and what the words are is pretty arbitrary. So, no, we don’t care if Eleanor wants to swear at home. But we’d have rules.
Rule #1: Don’t overuse them. Swear words are intended to elicit a reaction and to add that extra punch. If you overuse them, they lose their value.
Rule #2: Don’t use them if you’re around anyone but us. Just because we’re fine with it, doesn’t mean everyone else is.
Other than that, we don’t really care. Obviously, when kids are super little, these rules aren’t teachable so it’s best to avoid the words early on – but I feel like I can’t begrudge a 6-year-old for using a strategically placed “shit” when she rams her pinky toe into the door frame. But I digress.
Back to our Hummingbird Cake. Hummingbird cake is a Southern staple and a home favorite, compliments of my mom. She’s made it for decades and this is her tried and true recipe. Admittedly, she didn’t create it, but we’re not sure where it came from originally. So, if you’ve seen a hummingbird cake recipe like this one, let me know in the comments below!
NAKED HUMMINGBIRD CAKE
This cake is really heavy and really moist without being overly dense. With hints of cinnamon and pineapple, it lends itself well to fall or summer – so we’ve always considered it an anytime cake. Great for parties, because everyone loves it and it’s pretty unique.
DO NOT SKIP THESE STEPS:
• Use a wooden spoon. Do not use a whisk.
• Butter AND flour the pans before baking. The pineapple and banana in this cake can get pretty sticky. If you skip this step, you’ll likely be prying your cake out of the pans.
• Chop the bananas. Don’t mash them. If you mash them, you’re going to get more of a banana bread feel. Chopping them locks in the moisture without sabotaging the texture.
• Beat the eggs. You want to do this before you drop them into the batter to help minimize stirring.
- 2 cups all purpose flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 eggs beaten
- 1 1/2 cups vegetable oil
- 1 1/2 tsp vanilla extract
- 8 oz crushed pineapple undrained
- 2 cups chopped pecans
- 2 cups chopped bananas
Cream Cheese Frosting
- 1 stick butter softened
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
Preheat oven to 300 degrees Fahrenheit. Butter and flour three 8” or 9” cake pans.
Combine all dry ingredients in a large bowl. Mix together with a wooden spoon until all clumps are removed.
Stir in the eggs and vegetable oil until just combined.
Fold in vanilla, pecans, bananas and pineapple.
Spoon into 3 round cake pans. 8” makes a taller cake than a 9” but either work.
Bake at 300 degrees Fahrenheit for 30-40 minutes. This helps ensure flatter layers. You can also bake at 350 degrees for 25 minutes, but I find that the layers tend to be more rounded that way.
Meanwhile, get the frosting ready. Add the butter and cream cheese into a standing mixer or large bowl and beat at medium speed until creamy and smooth. Then, add vanilla and powdered sugar in one cup at a time. Continue mixing at medium speed until all the sugar has been added and the frosting becomes light and fluffy
Remove cakes from oven and let cool for 10 minutes in the pans. Then remove from pans and let cool completely on racks.
Frost the cakes and serve.
The frosting recipe listed yields enough for you to be able to fully cover the cake. I had some left over, which is perfect for spreading over pancakes or taking a guiltless spoonful for a snack. My mom often doubles the frosting so she can get a really thick coating and sturdy support in between layers. All about preference. 😊