Hummingbird Snack Cake is a twist on the Southern favorite.
Despite the holiday weight gain that I told you guys about yesterday, I haven’t really been digging sweets. I’ve eaten my share of Doritos and Late Night Pasta but there really haven’t been many sugary sweets in my life recently. Except Coke. I have a Coke problem.
Well yesterday I spent all morning at the grocery store and this cake was probably the thing I was most excited to make. I made it as soon as I got home (in between doing a Color Oops on my hair which took me back to my natural color and then a “Light Golden Brown” which took me right back to the dark brown I’d just gotten rid of – omg) and then had way more than I should have for lunch.
If you’ve never had hummingbird cake, it’s usually a layer cake and it’s got banana and pineapple and pecans. Y’all know I’m not usually one for fruity cakes but hummingbird cakes aren’t overly fruity. Plus, anything with cream cheese frosting is okay in my book.
This little snack cake is made in one bowl and baked in a square pan so it’s really simple and can be whipped up in no time! My whole family went nuts over it!
from The Kitchn
- Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease 9- by- 9-inch baking pan.
- Whisk eggs, sugar, salt, and banana in a large bowl until completely combined. Whisk in pineapple (with liquid) until combined.
- Add the flour, baking soda, cinnamon, and chopped pecans to the bowl, and then whisk until completely combined. Pour into prepared pan and bake until top is set and toothpick inserted into the center comes out mostly clean with a few moist crumbs, 35 to 40 minutes. Transfer pan to wire rack to cool completely, about 2 hours.
- Beat cream cheese and sugar until combined. Whisk briefly until smooth. Gently whisk in heavy cream (or milk). Spread over cooled cake and top with pecan halves.