6-inch Hummingbird Cake Recipe – Step by Step Guide:- The hummingbird cake is a wonderful sweet dessert that is especially well-liked in the southern region of the United States. One of the unique features of this meal is its tropical flavours, which are accompanied by its moist texture and adorable name.
6-inch Hummingbird Cake Recipe – Step by Step Guide
When you have a longing for something sweet and warm, it is ideal for getting together with a smaller group of people or when you are in the mood for something sweet. This particular variation of the original recipe, which has a diameter of six inches, is perfect for both of these scenarios.
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/2 cup mashed ripe banana
- 1/4 cup chopped pecans or walnuts
For the cream cheese frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Optional garnish:
- Additional chopped pecans or walnuts
- Thinly sliced banana
Also see : Chocolate Peppermint Cake Recipe – Learn with Experts
Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Either grease and flour a round cake pan measuring 6 inches in diameter, or line it with parchment paper. The flour, baking powder, baking soda, salt, and cinnamon should be mixed together in a bowl of medium size using a sifter. Put aside for later.
Using a whisk, thoroughly combine the granulated sugar, brown sugar, oil, egg, and vanilla extract in a large basin. Whisk until everything is thoroughly blended. Mix the dry ingredients into the wet ingredients in a slow and steady manner until they are almost completely incorporated.
Incorporate the chopped nuts, mashed banana, and crushed pineapple into the batter by folding them in until they are spread equally throughout the mixture. After the cake pan has been prepped, pour the batter into it and smooth it out evenly.
Bake the cake for twenty-five to thirty minutes, or until a toothpick inserted into the middle of the cake retrieves a clean conclusion. It is recommended that you wait ten minutes for the cake to cool in the pan before transferring it to a wire rack to finish cooling.
For the cream cheese frosting:
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy. Once the cake has cooled completely, frost the top and sides with the cream cheese frosting. Optional: Garnish with additional chopped nuts and thinly sliced banana, if desired.
Nutrition
- Servings: 6
- Calories: Approximately 400 per serving
- Fat: Approximately 20 g
- Carbohydrates: Approximately 50 g
- Protein: Approximately 4 g
Tips
If you want to avoid having an excessive amount of moisture in the cake, make sure the crushed pineapple is well-drained. If you want the most flavour and sweetness, use bananas that are ripe. Consider using a small amount of rum essence into the cake batter or icing in order to achieve a more strongly marked tropical flavour.
When you want to make the cake layers ahead of time, bake them and then keep them at room temperature for up to two days while tightly covered in plastic wrap. If you want the cake to taste as fresh as possible, frost it right before serving.
FAQ
Q.1) Can I make this cake ahead of time?
Indeed, it is possible to bake the cake layers in advance and then store them at room temperature for up to two days, provided that they are well wrapped. Just before serving, do the frosting on the cake.
Q.2) Can I freeze this cake?
It is possible to freeze the layers of the cake that have not been frosted for up to three months. Before frosting and serving, allow them to defrost in the refrigerator for a couple of hours.
Q.3) Can I use different nuts in this recipe?
Unquestionably! Pecans and walnuts are the conventional options, but if you want to give it a more interesting spin, you could also use chopped almonds or macadamia nuts.
Q.4) Can I make this cake in a different size pan?
It is possible to modify the recipe so that it fits pans of varying sizes; however, it is possible that the baking time will need to be adjusted correspondingly. Be sure to keep an eye on the cake and use a toothpick to determine whether or not it is done.
