Ever since I posted my review of the Magnolia Bakery’s Hummingbird Cake back in the beginning of August, the post has been receiving a lot of traction. One thing has become clear to me: You want the recipe.
At first, I was hesitant to post the recipe. This is a cookbook cook-through blog (mainly) and I felt that it would be improper to post another person’s recipe. Which is why I’ve always directed readers to the book or website where I found the recipe. But then I realized, as long as I give proper credit, I can post the recipe.
So here it is! Enjoy!
Recipe author: Bobbie Lloyd from the Magnolia Bakery Handbook
Magnolia Bakery’s Hummingbird Cake Recipe
Makes one 2 layer, 9-in round cake
For the Cake
- 6 very ripe bananas
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoons salt
- 3 eggs
- 2 1/4 cups granulated sugar
- 1 cup plus 2 tablespoons vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups canned juiced-packed crushed pineapple, drained
- 3/4 cups coarsely chopped pecans, lightly toasted, plus 1/2 cup for garnish (garnish optional)
- Sweet Cream Cheese Icing (Recipe follow)
- Preheat oven to 325 degrees F. Grease and flour two 9-inch cake pans. Line the bottoms with parchment paper.
- Break the bananas into large pieces and place them in the stand mixer bowl with the paddle. beat on medium speed until pureed. Transfer to a bowl, scraping the mixer bowl clean, and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In the stand mixer with the whisk, combine the eggs and sugar. Whisk on medium speed for 5 minutes, until pale and creamy. Pour in the oil and vanilla and whisk for another 2 minutes, until everything is well combined. Scrape down the bottom and sides of the bowl.
- Switch the the paddle attachment and with the mixer on low speed, mix in the mashed bananas and the pineapple until just incorporated.
- Remove the bowl from the mixer. With a spatula, scrape down the bottom and sides of the bowl, then fold in the flour mixture in three additions, mixing until just incorporated and there are no longer any streaks of flour. Fold in the 3/4 cup of chopped pecans.
- Evenly divide the batter between the prepared pans. bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
- Let the cakes cool in the pans for 1 hour. Transfer the cakes to a cooling rack to cool completely.
- To assemble and ice the cake, place one cake layer top side up on a cake turner. Use an icing wand to evenly spread 1 1/2 cups of cream cheese icing over the surface. Add the second layer top side up.
- Using an icing wand, spread the remaining icing over the top and sides of the cake. Sprinkle the remaining chopped toasted pecans around the top edge of the cake, if desired.
Cream Cheese Icing
Makes about 4 cups
- 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and at room temperature
- 5 cups powdered sugar, sifted
- 1 1/2 teaspoons vanilla extract
- 2 (8oz) packages of full-fat cream cheese, at room temperature
- In the stand mixer with the paddle, beat the butter on medium speed until smooth and creamy, about 2 minutes.
- Add the sugar and mix until it looks like crumbly sand.
- Scrape down the sides and bottom of the bowl. Add the vanilla and mix until just incorporated.
- With the mixer running on low speed, add the cream cheese about 2 ounces at a time.
- Beat until smooth but not creamy. You just want to get the lumps out.
- Scrape the bottom and sides of the bowl again. This icing is best if used right away.
Well, there you have it! The Hummingbird Cake recipe.