Hummingbird Cake: Velvety and Spice-Infused

Name: Hummingbird Cake: Velvety and Spice-Infused
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 2.25 cups (280g) all-purpose flour; 0.75 cup (150g) coconut sugar; 1 tsp (5g) baking soda; 0.5 tsp (3g) salt; 1 tsp (2g) ground cinnamon; 2 large (100g) eggs; 0.5 cup (120ml) avocado oil; 1 cup (225g) mashed over-ripe bananas; 1 cup (250g) crushed pineapple with juice; 1 cup (115g) toasted pecans, finely chopped; 8 oz (225g) cream cheese; 0.5 cup (115g) unsalted butter, softened; 3 cups (360g) powdered sugar, sifted; 1 tsp (5ml) vanilla extract; 1 pinch (1g) sea salt

fromtastedessert.com tastedessert.com/recipes/hummingbird-cake-recipe

Try this hummingbird cake recipe for a super moist, homemade hummingbird cake result. Includes a common mistakes checklist. Ready in 1 hour for any party.

1 hr

cook 30 min

12 servings

American

Ingredients

Instructions

In a medium bowl, combine flour, sugar, baking soda, salt, and cinnamon, ensuring no clumps of coconut sugar remain.
In a large bowl, beat eggs and oil until smooth, then fold in the mashed bananas and undrained crushed pineapple.
Gradually stir the dry ingredients into the wet mixture until just combined to avoid a tough cake.
Gently fold in the toasted pecans by hand using a spatula.
Grease two 9-inch round cake pans and line the bottoms with parchment paper; divide the batter evenly between them.
Place in a preheated 350°F (175°C) oven and bake for 30-35 minutes.