Back In the Day Bakery Hummingbird Cake with Cream Cheese Frosting

By carvalhohm

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Ingredients

• 3 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground mace
• 1 teaspoon fine sea salt
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 1/4 cups canola oil
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups mashed very ripe bananas (about 5 large bananas)
• One 8-ounce can crushed pineapple, drained
• 1 1/2 cups chopped pecans
• 1 recipe Cream Cheese Frosting (see below)

Details

Servings 12
Adapted from blogs.mydevstaging.com

Preparation

Step 1

Position rack in lower third of oven and preheat the oven to 350°. Butter two 9x2-inch round cake pans, then line bottoms with parchment and butter it as well. Lightly dust pans with flour, tapping pans on counter to shake out excess.

Sift together the flour, baking soda, cinnamon, mace, and salt; set aside.

In bowl of stand mixer fitted with paddle attachment (or in large mixing bowl, using handheld mixer), beat both sugars with oil for 2 to 3 minutes, until smooth. Add eggs one at a time, beating well after each addition, then mix for 2 minutes, until light and fluffy. Add vanilla, bananas, and pineapple, mixing until just combined. On low speed, add flour mixture in thirds, beating until combined; scrape down sides of bowl as necessary. Fold in ½ cup pecans.

Divide batter evenly between prepared pans and smooth tops with spatula. Tap pans firmly on counter top to remove any air bubbles from batter. Bake for 40 to 50 minutes, until cake tester inserted in center of cake comes out clean. Let cakes cool for 15 minutes, then remove layers from pans and cool completely on wire rack.

To assemble cake: Level top of one of layers with serrated knife so it is flat. Place it cut side down on serving plate. Using offset spatula or butter knife, spread top of layer with dollop of frosting. Place second cake layer on top, right side up, and frost top and sides with remaining frosting. Decorate sides of cake with remaining 1 cup of pecans. Cake can be stored wrapped in plastic wrap in refrigerator for up to 3 days. Serve at room temperature.

*+Cream Cheese Frosting:+*

8 Tablespoons (1 stick) unsalted butter, at room temperature
2 (8 ounce) packages cream cheese, at room temperature
1 Tablespoon pure vanilla extract
5 to 6 cups powdered sugar

In bowl of stand mixer, with the attachment, beat butter, cream cheese, and vanilla until smooth and creamy, about 3 to 5 minutes.

Gradually add powdered sugar, beating until light and fluffy, 5 to 7 minutes.