Hummingbird Cake

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

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

Ingredients

Cake

  • 3  Cups  All-purpose flour
  • 2  Cups  Granulated sugar
  • 1  Teaspoon  Baking soda
  • 1  Teaspoon  Ground cinnamon
  • 1/2  Teaspoon  Salt
  • 2  Cups  Chopped ripe bananas
  • 1  Cup  Drained crushed pineapple
  • 1  Cup  Vegetable oil, preferably canola
  • Large eggs, beaten
  • 1 1/2  Teaspoon  Vanilla extract
  • 1  Cup  Finely chopped pecans (4 ounces)

Icing

  • Ounces PHILADELPHIA Cream Cheese, at room temperature
  • 1/2  Cup  (1 stick) butter, at room temperature
  • 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

Cake

  • 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. 

Icing

  • 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.

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,