One of our favorite neighborhood restaurants is Art Smith’s Blue Door Kitchen. They make great fried chicken! The only problem is that it’s a little too good and we never have room for left for their Hummingbird Cake. It’s their signature dessert, and one day we’ll try it. But for now, here’s a recipe for my favorite Hummingbird Cake.
I’ve always used the Southern Living Hummingbird Cake recipe, but these days I do things a little differently. I mash the bananas, drain the pineapple and make the cake 2 layers instead of 3 for a good ratio of cake to frosting.
I used to cut the oil back slightly, but now I leave it at the full 1 1/2 cups. It makes the cake flakier and less like banana bread. Plus, it cuts the sweetness. The amount of oil may seem like a lot, but its offset by a large amount of flour, sugar, and eggs, so it’s not as bad as it seem. My suggestion is if you’ve never made Hummingbird Cake, go with the original amount of oil.
- 3 cups all-purpose flour 13.5 ounces
- 1 teaspoon baking soda
- 1 teaspoon salt
- About a teaspoon ground cinnamon
- 2 cups granulated sugar
- 3 large eggs
- 1 1/2 cups cup vegetable oil
- 2 teaspoons vanilla extract
- 1 8-ounce can crushed pineapple, drained
- 2 cups diced ripe banana mashed after measuring (10 oz)
Cream Cheese Frosting
- 2 8-ounce packages cream cheese, softened
- 8 tablespoons 4 oz butter (unsalted, softened)
- 2 cups powdered sugar sifted, plus more if desired
- 1/2 teaspoon vanilla extract
- Pinch or two of salt – omit if using regular salted butter
- Preheat oven to 350 degrees F. Grease and flour 2 9x2 inch round cake pans.
- Stir flour, baking soda, salt, sugar and cinnamon together in a large mixing bowl; add eggs, vegetable oil and vanilla, stirring until dry ingredients are moistened. (Do not beat.) Stir in mashed bananas and pineapple.
- Pour batter into cake pans and bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans, and let cool completely on wire racks.
- Prepare cream cheese frosting. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy - taste after adding 2 cups. Add more sugar if you prefer it to be sweeter. Beat in vanilla. Add a pinch of salt if using unsalted butter.
- Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.