SWEET POTATO HUMMINGBIRD CAKE

Sweet Potato Hummingbird Cake image

Number Of Ingredients 19

Previous Next

Ingredients

8 bananas, large
4 1/2 cups flour, all-purpose
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt, fine sea
2 cup sugar
3/4 teaspoon cinnamon, ground
5 eggs, large
2 cup vegetable oil, neutral
28 ounce pineapple chuncks, drained and chopped (3 cups)
1 tablespoon vanilla extract, pure
1 cup currants, dried and black
2 cup peanuts, green
2 pound sweet potatoes, peeled (about 3 medium)
2 package cream cheese, at room temperature (8 oz)
4 stick butter, unsalted, at room temperature
3 3/4 cups confectioners' sugar (one 1-pound box)
1 teaspoon salt, fine sea
1 teaspoon vanilla extract, pure
2 cup peanuts, salted or cocktail, roughly chopped, for garnish

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.
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.
Tip For a smaller, 2-layer cake, cut all of the ingredients in half (use just 2 eggs) and divide the batter between two 8-inch round cake pans. Bake at the same time and temperature.