Hummingbird Cake

Hummingbird cake is a southern classic with tropical roots perfect for your dessert table this Easter. Made with our all organic Mediterranean 00 flour, and coated in a brown butter cream cheese icing. 

 Download a printable version of the recipe here.

Hummingbird Cake

Yield: 8-inch 3-layer cake

 Ingredients:

Cake sponge:

360g BSM Mediterranean 00 flour

200g cane sugar

150g dark brown sugar

5g fine sea salt

5g baking soda

1g ground cinnamon

2g ground cloves

215g grapeseed oil

170g sour cream (room temp)

3 large eggs (room temp)

12g vanilla extract

10oz fresh pineapple with juice (small diced)  

3 medium bananas (very ripe, mashed)

130g pecans (chopped finely, toasted)

Icing:

800g confectioner’s sugar

2 8oz pkg. full fat cream cheese (softened)

113g unsalted butter (room temp)

170g unsalted butter (browned, slightly cooled)

10g vanilla extract

3g fine sea salt

8oz pecans (rough chopped, toasted)

Method:

Preheat an oven to 350°F.

In a mixing bowl, combine all of the dry ingredients together except for the sugars.

In the bowl of a stand-up mixer, combine both of the sugars, eggs, grapeseed oil, and vanilla extract. Mix on low-medium speed with the whisk attachment until the sugar has fully dissolved. In another separate bowl, combine the mashed bananas and sour cream, and mix well until smooth. Add the banana mixture to the mixer bowl of other wet ingredients, and mix on low-medium with the whisk attachment until evenly incorporated. Switch to the paddle attachment, and add the dry ingredient mixture to the wet mixture in thirds at a time on low speed just until it is smooth. Scrape the sides of the bowl along the way to ensure there are no dry bits at the bottom of the bowl. Fold in the pineapple along with any residual juice. Lastly, fold in the toasted chopped pecans.

Spray three 8-inch round cake pans with pan spray, and line the bottoms of the pans with parchment rounds cut to size. Divide the batter evenly into the three cake pans, about 620g each, and spread the batter with a spatula. Tap the cake pans to release any large air bubbles before putting the pans into the oven.

Bake the cakes for 30-35 min or until a cake tester or toothpick comes out clean. Remove the cakes from the pan, and allow to cool completely before frosting. You may also wrap the cakes in plastic wrap while still slightly warm, and store in the fridge for later use. If freezing the cake layers, allow the cakes to cool completely before wrapping in plastic.

Cream cheese frosting:

For the brown butter: 1 ½ butter sticks equals 170g. After the butter is browned, it will then yield about 113g or one sticks’ worth of browned butter. Allow the brown butter to cool and slightly solidify before mixing.

 In the bowl of a stand-up mixer, combine the softened butter, brown butter, cream cheese, and mayonnaise. Whisk on medium-high speed until smooth. Add the vanilla extract, confectioner’s sugar, and salt. Whisk on low until the confectioner’s sugar is no longer visible, then bump the speed to medium-high, as this will incorporate air into the frosting and give it a smoother whipped texture.

Assembly:

Trim the round tops of each cake layer to level each layer if necessary. Spread an even amount of frosting inbetween each layer, then frost the assembled cake with the remaining frosting. Have fun garnishing with anything your heart desires! Happy Spring y’all!