Hummingbird Cake

Name: Hummingbird Cake
Ingredients: 3 cup all-purpose flour; 2 cup granulated sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 cup chopped ripe bananas; 1 cup drained crushed pineapple; 1 cup vegetable oil, preferably canola; 3 large eggs, beaten; 1 1/2 teaspoon vanilla extract; 1 cup finely chopped pecans (4 ounces); 8 ounces philadelphia cream cheese, at room temperature; 1/2 cup (1 stick) butter, at room temperature; 1 pound confectioners' sugar (about 4 ½ cups), sifted; 1 teaspoon vanilla extract; pesticide-free, edible flowers from the garden, such as roses, nasturtiums, or pansies, for garnish (optional)

Philadelphia Cream Cheese|June 17, 2015 4:59 pm EST

Hummingbird Cake

4 (5 ratings)

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Recipe created by celebrity chef Art Smith and shared as part of the PHILADELPHIA Cream Cheese and No Kid Hungry national partnership.

Servings

1

Ingredients

3 cup all-purpose flour
2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cup chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil, preferably canola
3 large eggs, beaten
1 1/2 teaspoon vanilla extract
1 cup finely chopped pecans (4 ounces)
8 ounces philadelphia cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 pound confectioners' sugar (about 4 ½ cups), sifted
1 teaspoon vanilla extract
pesticide-free, edible flowers from the garden, such as roses, nasturtiums, or pansies, for garnish (optional)

Directions

To make the cake, position racks in the center and bottom third of the oven and preheat to 350oF. Lightly butter two 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla, until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly in the pans.Bake until the cakes spring back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now, if using). Turn right side up and cool completely.To make the icing, using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.Place 1 cake layer, upside down, on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the remaining icing over the top and sides of the cake. (The cake can be prepared up to 1 day ahead and stored, uncovered, in the refrigerator. Let stand at room temperature for 1 hour before serving.) Just before serving, decorate the top with flowers, if desired.
To make the icing, using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.Place 1 cake layer, upside down, on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the remaining icing over the top and sides of the cake. (The cake can be prepared up to 1 day ahead and stored, uncovered, in the refrigerator. Let stand at room temperature for 1 hour before serving.) Just before serving, decorate the top with flowers, if desired.