Are you a cake lover searching for a recipe that’s sweet, spicy, and absolutely delicious? Look no further than the Hummingbird Cake San Antonio recipe! This southern classic is a perfect blend of banana, pineapple, and pecans, creating a mouth-watering treat that will tantalize your taste buds. Whether you’re hosting a party or just looking to indulge, this recipe is sure to impress.
Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple, undrained
- 2 cups chopped ripe bananas
- 1 cup chopped pecans
Instructions:
- Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.
- In a large bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
- Add the eggs, oil, and vanilla extract, stirring until well blended.
- Stir in the crushed pineapple, bananas, and pecans until well mixed.
- Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
- Frost the cake with your favorite cream cheese frosting and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 450
Total Fat: 27g
Saturated Fat: 3.5g
Cholesterol: 45mg
Sodium: 270mg
Total Carbohydrates: 49g
Dietary Fiber: 2g
Sugars: 33g
Protein: 4g
Cooking Time:
Total Time: 1 hour, 30 minutes
Prep Time: 30 minutes
Cook Time: 25-30 minutes per cake
Equipment:
- 3 9-inch cake pans
- Large mixing bowl
- Measuring cups and spoons
- Electric mixer
- Wire cooling racks
Serving Suggestions:
Serve this cake at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. It goes great with a cup of coffee or tea for an afternoon snack.
Variations:
Add a cup of shredded coconut to the batter for a tropical twist, or substitute walnuts for pecans. You can also make this cake into cupcakes by pouring the batter into lined muffin tins and baking for 20-25 minutes.
Substitutions:
If you don’t have vegetable oil, you can use canola oil or melted coconut oil instead. You can also substitute almond extract for vanilla extract if you prefer.
Storage:
Store this cake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months by wrapping it tightly in plastic wrap and aluminum foil.
Tips:
- Make sure your eggs are at room temperature before adding them to the batter.
- Don’t overmix the batter or your cake will be tough.
- If you don’t have three cake pans, you can bake the cakes in batches.
- Use ripe bananas for the best flavor.
Notes:
This recipe makes three 9-inch cake layers, but you can also make it into a two-layer cake by dividing the batter between two pans and adjusting the baking time accordingly.
Frequently Asked Questions:
Q: Can I make this cake gluten-free?
A: Yes, you can substitute a gluten-free flour blend for the all-purpose flour in this recipe.
Q: Can I leave out the pecans?
A: Yes, you can omit the pecans or substitute another nut like almonds or walnuts.
Personal Thoughts:
As someone who loves both sweet and spicy flavors, I was blown away by the Hummingbird Cake San Antonio recipe. The combination of bananas, pineapple, and pecans creates a unique and delicious flavor that’s hard to resist. This cake is easy to make and a real crowd-pleaser, making it perfect for parties or special occasions. I highly recommend giving this recipe a try – your taste buds will thank you!