Hummingbird Bundt Cake
Hummingbird cake is a popular dessert in the southern United States. It is mainly filled with ripe bananas, crushed pineapple, nuts, and savory spices. Although It is usually drizzled with a thick cream cheese glaze, I opted in this version to diverge from the original and skipped the glaze for a lighter flavor. Delicious and stick-to-your-fork moist, this cake is a phenomenal treat!
Hummingbird Bundt Cake
Yield: 8
Ingredients
- 2 cups flour
- 2 tbsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 6 eggs
- 1 tbsp vanilla extract
- 1/2 cup mashed bananas
- 1 cup crushed pineapple
- 1/4 cup toasted walnuts chopped
Instructions
- Preheat the oven to 365 F (180 C).
- Grease a 9-inch Bundt cake pan.
- Mix the flour, baking powder, cinnamon and ginger powder in a bowl.
- In the bowl of an electric mixer, whisk the oil with the sugar until the mixture is pale.
- Gradually add the eggs one at a time mixing after each addition.
- Stir in the vanilla extract then beat in the bananas and the pineapple purée.
- Gently fold in the flour mixture followed by the walnuts.
- Pour the batter into the prepared pan and bake in the heated oven for around 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let cool completely at room temperature.
- Remove the cake from the pan.
- Sprinkle with powdered sugar, slice, serve, and enjoy!
