New Hummingbird Cake(Makes 16 Servings)
A moist, flavorful hummingbird cake featuring bananas, pineapple, and pecans, perfect for gatherings and fans of sweet, tropical-inspired desserts.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 10-inch tube cake pan with floured, non-stick baking spray.
- In a large bowl, sift together flour, sugar, salt, baking soda, and ground cinnamon.
- Make a well in the center and add egg yolks, canola oil, vanilla, and crushed pineapple with juice.
- Mix well, but do not beat.
- Fold in chopped bananas and toasted pecans.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold egg whites into the batter.
- Pour batter into prepared cake pan.
- Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool before removing from pan and frosting.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form before gently folding them into the batter. If you don't have canola oil, you can substitute with vegetable oil or melted coconut oil. To enhance the flavor, consider adding a teaspoon of nutmeg or a splash of coconut extract for a twist. Ensure your bananas are ripe for the best sweetness.
Serving Suggestions
This Hummingbird Cake is delightful on its own, but for added indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside a fruit salad or a light Dip Or Cheese Spread to balance the sweetness.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you prefer to freeze the cake, wrap individual slices tightly in plastic wrap and place them in a freezer bag. To reheat, thaw slices in the refrigerator overnight and warm them in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of New Hummingbird Cake(Makes 16 Servings) contains roughly 265 calories, with 8g protein, 27g carbohydrates, and 8g fat. It is an excellent source of potassium (58% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 559mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Frosting can be prepared separately and added just before serving for the best texture and flavor.
What can I use instead of pecans?
If you have nut allergies or simply prefer a different flavor, you can substitute pecans with walnuts or even sunflower seeds for a nut-free option. Just make sure to toast them for enhanced flavor before adding to the batter.
How can I ensure my cake rises properly?
To ensure your cake rises well, make sure your baking soda is fresh and that you properly measure your ingredients. Sifting the dry ingredients helps to aerate them. Also, avoid overmixing the batter once you add the egg whites, as this can deflate the mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).