Hummingbird Cake Posted on 6 Aug 13:33 , 0 comments
Even though it was invented in Jamaica, Hummingbird Cake has been a southern holiday staple since the 70’s. The first known recipe for Hummingbird cake was published in Southern Living in 1978 by Mrs. L H Wiggins. Southern Living has always been an inspiration to Katherine. She grew up reading her mother's copies before getting a subscription of her own.
Hummingbird Cake is the most requested recipe in the magazine’s tradition, so Katherine thought it would be fun to make a version of our own using Grey Ghost Bakery Cinnamon Pecan Cookies. Hummingbird Cake is chock full of fruit and nuts and then covered with a rich cream cheese frosting. It’s usually a layered cake but the holiday’s are a busy time for us! Katherine simplified the recipe by incorporating the same flavors into a classic bundt cake with a pourable cream cheese glaze. By folding Grey Ghost Bakery Cinnamon Pecan cookies into the cake itself and as a crunchy topping, you get an extra hit of holiday flavor. What a sweet new holiday tradition!
Cinnamon Pecan Hummingbird Cake
2 cups all purpose flour
1 cup Grey Ghost Bakery Cinnamon Pecan cookies, finely ground
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple, undrained
2 cups mashed ripe bananas
1 cup chopped pecans, plus more for garnish
1 cup unsweetened coconut, plus more for garnish
- Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with nonstick spray, and dust with flour knocking out any excess flour.
- Place flour, ground cookies, baking soda, and salt in a medium mixing bowl and whisk to combine. Set aside.
- Place sugar and vegetable oil in a large mixing bowl, and beat with a hand mixer until well combined.
- Add eggs to the sugar mixture, one at a time, beating well after each addition.
- Add vanilla, and continue beating until mixture is pale yellow and fluffy, about 3-5 minutes.
- Stir together pineapple, bananas, pecans, and coconut in a third small bowl.
- Add to sugar/egg mixture, and stir until well combined. Add flour mixture, and stir just until combined.
- Pour into prepared bundt pan, and bake in preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cake from oven, and let sit on a wire rack for 15 minutes. Invert cake onto wire rack and let cool completely.
2 ounces cream cheese, cubed and softened
1 cup powdered sugar, sifted
1 teaspoon vanilla
About 1 tablespoon milk
Grey Ghost Bakery Cinnamon Pecan cookies, lightly crumbled
- Place cream cheese, powdered sugar, vanilla, and milk in a small bowl. Beat until well blended, adding additional milk 1 teaspoon at a time until glaze is smooth.
- Drizzle glaze over cake, and garnish with cookies, pecans, and coconut.