SWEET POTATO HUMMINGBIRD CAKE
This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine). A lightly sweet, butter-cream cheese frosting finishes it off. Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility - but it is well worth the toil. This recipe is for a towering three-layer version (get out your biggest mixing bowls), but you could just make a more modest, but still generously sized, two-layer cake instead. To do so, cut all of the ingredients in half (use just 2 eggs); divide the batter between two 8-inch round cake pans; and bake at the same time and temperature.
Provided by Margaux Laskey
Categories cakes, dessert
Time 2h
Yield One 9-inch, 3-layer cake
Number Of Ingredients 20
Steps:
- Heat oven to 425 degrees (or 400 degrees convection). Arrange bananas (in their peels) on a parchment-lined baking sheet and bake in the oven until they are soft and black, about 25 minutes. Let bananas cool to room temperature. Remove and discard peels, and transfer banana flesh and any juices that collected on the pan to a food processor. Process until smooth. Measure 2 cups of the purée and set aside (reserve any extra purée for another use).
- Reduce oven temperature to 350 degrees (325 degrees convection). Spray three 9-inch cake pans with nonstick cooking spray and line with parchment. In an extra-large bowl, mix together flour, baking soda, salt, sugar and cinnamon.
- In a separate large bowl, whisk together eggs, oil and banana purée until well combined. Fold in pineapple, vanilla, currants and peanuts.
- Grate sweet potatoes on the large holes of a box grater or with the grater attachment of a food processor. Fold grated potatoes into the wet mixture.
- Pour the wet ingredients into the bowl with the flour mixture and stir with a rubber spatula until just incorporated. Divide batter equally among the three pans and bake until firm and golden brown, about 40 minutes. Let cakes cool for 10 minutes in the pans on wire racks, then turn out onto the racks, peel off parchment, and let cool completely.
- Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add butter and mix on low speed, stopping occasionally to scrape down the sides of the bowl. With the mixer running on low speed, add sugar by the 1/2 cup until it's fully incorporated. Add salt and vanilla and mix to combine.
- To assemble the cake, use a serrated knife to trim the top of each layer to make sure it's flat.
- Place a cake layer on a platter or cake stand. Using an offset spatula, spread 1 1/2 cups icing over the first layer. Top with a second layer and repeat with 1 1/2 cups icing. Top with the third layer and use remaining icing to frost the top and sides of the cake. Press roasted peanuts on the sides of the cake for garnish. The cake, once assembled, can be stored, covered, in the refrigerator for 2 to 3 days, but it's best the day it's made. Serve at room temperature.
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Pashupati Nath
[email protected]This cake was easy to make and turned out great! I used a gluten-free flour blend and it turned out just as good as the regular version.
Cristina Orosco
[email protected]This cake is a keeper! I've made it several times now and it always turns out perfect. It's moist and flavorful, and the frosting is creamy and delicious.
Julia Pulitala
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it. The cake was moist and flavorful, and the frosting was creamy and not too sweet.
Jawad Lashari
[email protected]This is the best hummingbird cake I've ever had! The cake was moist and fluffy, and the frosting was rich and creamy. I highly recommend this recipe.
Usman Auwal
[email protected]I followed the recipe exactly and the cake turned out great! It was moist and flavorful, and the frosting was creamy and not too sweet. I will definitely be making this cake again.
Mb Monjurul
[email protected]The cake was a little dry, but the frosting was delicious.
Danish Ahmed Tagar
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference. I'll try it again with less sugar next time.
Ali Warraich
[email protected]I love the combination of flavors in this cake. The pineapple, banana, and pecans all work together perfectly. I also appreciate that the recipe doesn't call for any artificial ingredients.
Manish Patel
[email protected]This is a delicious and easy-to-make cake. I used a gluten-free flour blend and it turned out great.
abby brown
[email protected]I've made this recipe a few times now and it always turns out perfectly. The cake is moist and fluffy, and the frosting is creamy and sweet.
Ylli Vija
[email protected]This cake was a hit at my dinner party! The hummingbird cake recipe was easy to follow and the cake turned out moist and flavorful. This is a great recipe for a special occasion.