This is absolutely one of my favorite desserts and it's obviously made an impression on my loved ones. I believe that homemade cakes have that power. For many they represent something very comforting and satisfying. It makes me think of special times with friends and family, like my dear childhood friend (and an amazing baker), Susan Turner, who inspired this recipe.
I like this cake for other reasons, too. Not only is it an extremely versatile cake that can be served for any occasion, but it also offers some wonderful flavors of summer like bananas, pineapple, and vanilla. Make this your signature cake, and I promise your family and friends will thank you!
HUMMINGBIRD CAKE
Makes 12 servings
Cake
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil, preferably canola
3 large eggs, beaten
1 ½ teaspoons vanilla extract
Icing
8 ounces cream cheese, at room temperature
½ 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)
To make the cake, position racks in the center and bottom third of the oven and preheat to 350 degrees F. 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 mixture 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 the flowers, if desired.
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