Introduction
If you’ve never tasted a hummingbird cake, then you’re in for a real treat! This classic Southern dessert is a moist and flavorful cake that’s filled with bananas, pineapple, pecans, and a touch of cinnamon. And if you’re looking for the ultimate recipe, then look no further than Kevin Belton’s hummingbird cake!
Ingredients
For this recipe, you’ll need: – 3 cups all-purpose flour – 2 cups granulated sugar – 1 teaspoon baking soda – 1 teaspoon ground cinnamon – 1/2 teaspoon salt – 3 large eggs, beaten – 1 1/2 cups vegetable oil – 1 1/2 teaspoons vanilla extract – 1 (8-ounce) can crushed pineapple, undrained – 2 cups mashed ripe bananas (about 4 medium) – 1 cup chopped pecans
Instructions
1. Preheat your oven to 350°F. Grease and flour three 8-inch cake pans. 2. In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. 3. In another mixing bowl, beat the eggs, oil, and vanilla extract until well combined. 4. Add the wet ingredients to the dry ingredients and mix until just combined. 5. Fold in the crushed pineapple, mashed bananas, and chopped pecans. 6. Divide the batter evenly between the three prepared cake pans. 7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 8. Let the cakes cool in the pans for 5 minutes, then remove them from the pans and transfer them to a wire rack to cool completely. 9. Once the cakes have cooled, you can frost and decorate them however you like!
Nutritional Information
This recipe makes 12 servings. Each serving contains approximately: – 670 calories – 39g fat – 76g carbohydrates – 6g protein
Cooking Time
This recipe takes approximately 1 hour and 30 minutes to prepare and bake.
Equipment
– Three 8-inch cake pans – Mixing bowls – Whisk – Measuring cups and spoons – Electric mixer – Rubber spatula – Wire rack
Serving Suggestions
Hummingbird cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream on top! You can also decorate the cake with extra chopped pecans or sliced bananas.
Variations
If you want to switch things up, you can try adding shredded coconut, raisins, or even chocolate chips to the batter! You can also experiment with different frostings, like cream cheese frosting or whipped cream frosting.
Substitutions
If you don’t have any pecans on hand, you can substitute them with walnuts or almonds. You can also use coconut oil instead of vegetable oil for a slightly different flavor.
Storage
Once the cake has been frosted, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the unfrosted cake layers for up to 3 months.
Tips
– Make sure your bananas are ripe and mashed well. This will ensure that they add the right amount of moisture and flavor to the cake. – Don’t overmix the batter! Mix it until just combined to avoid a tough and dense cake. – If you’re having trouble removing the cakes from the pans, run a knife around the edges to loosen them up.
Notes
– This recipe can easily be halved to make a smaller cake. – If you’re making this cake for a special occasion, try decorating it with fresh flowers or fruit for a beautiful and festive touch.
Frequently Asked Questions
Q: Can I make this cake ahead of time? A: Yes! You can make the cake layers ahead of time and freeze them until you’re ready to frost and decorate. Q: Can I use a different type of nut in this recipe? A: Yes, you can substitute pecans with walnuts or almonds. Q: How long does this cake keep? A: Once the cake has been frosted, it will keep in the refrigerator for up to 3 days.
Final Thoughts
If you’re looking for a delicious and unique cake recipe, then give Kevin Belton’s hummingbird cake a try! With its tropical flavors and moist texture, it’s sure to be a hit with anyone who tries it. And with a little bit of creativity, you can make it your own by adding your favorite nuts or fruits to the batter. So what are you waiting for? Get baking and enjoy this delightful dessert!