This Easter celebrate with a delicious Southern treat: Hummingbird Cake.
Katy Purwin and Christine Roberts show us how to make Hummingbird Cake for Easter.
Hummingbird Cake with Cinnamon Cream Cheese Icing
- 3 c all-purpose flour
- 2 c granulated sugar
- ½ t Kosher salt
- 1 t baking soda
- 1.5 t cinnamon
- 1 c pecans, toasted and finely chopped
- 3 eggs
- 1 c vegetable oil
- 1 T vanilla
- 1 8-oz can crushed pineapple, drained
- 2 c mashed very ripe banana
- Cinnamon cream cheese icing
- Additional toasted, finely chopped pecans for garnish (optional)
Preheat oven to 350 degrees. Grease two 8-inch cake pans and line with parchment (alternatively grease and flour pans.)
In a large bowl, combine dry ingredients (flour through cinnamon,) whisking to aerate.
In a separate bowl, combine pecans through banana, mixing to combine. Gently fold the flour mixture into the wet ingredients, folding just until combined.
Spread batter into cake pans and bake until toothpick inserted into middle comes out clean, about 40-45 minutes. Cool cakes in pans 15 minutes then invert onto wire rack to cool completely. Ice cake and decorate with additional pecans, if desired.
Cinnamon Cream Cheese Icing
- 1 8-oz package regular cream cheese
- 1 stick unsalted butter
- 1 8-oz bag powdered sugar, sifted
- ½ t vanilla
- ½ t cinnamon
Ensure all ingredients are at room temperature. In a large bowl, beat together cream cheese and butter until fluffy, about 3 minutes. Gradually add powdered sugar, ½ c at a time until combined and smooth. Add vanilla and cinnamon and beat on medium high for 30 seconds.