Hummingbird Bundt Cake

The author of Pemberley Cup&Cakes , our collaborator Rosa, invites us today to prepare a cake with a summer touch in the form of a bundt cake. Do not miss this pastry classic!

Few virtues remain to be revealed about the always suggestive bundt cakes ; their presentation speaks for itself, the practically infinite variety of recipes that we can make with them is simply a challenge and the ease with which you work when you have an exceptional item, such as Nordic Ware moulds , do nothing but convert a task, extremely gratifying in itself, into a real pleasure.

The traditional presentation of the already classic Hummingbird Cake (“hummingbird cake”) is usually, in fact, in the form of a multi-tiered cake with a generous cream cheese coating and a handful of nuts. However, I wanted to recreate this popular cake in a bundt cake version, because as I was saying, it is one of the most attractive presentations of almost any cake or cake that we can think of (even in a salty version !).

The origins of the aforementioned cake have always given rise to some controversy. Its birth is located in the late 1960s (20th century) in the Caribbean, from there it soon reached the southern United States (where it was also known as the cake that doesn't last, "the cake that doesn't last"). that does not last") and since then it has only gained followers. The different versions about the reason for this picturesque name range from the sound that everyone who tries it invariably emits —a kind of hmmm… — to the irresistible aroma and flavor, which even attracts birds as delicate and demanding as They are hummingbirds, which only feed on nectar.

In any case, it is a really exquisite cake, in my opinion, perfect for these summer dates thanks to that unmistakable touch that both the pineapple and the banana (or banana, in its original preparation) give it. Although it is not essential, I have also chosen to add a touch of grated coconut as the final touch, to accentuate that summer air a little more. In any case, whatever the season of the year, a cake with these credentials is a feast for the senses.

Ingredients (for 12-14 servings)

(All ingredients must be at room temperature, unless otherwise indicated)
*1 tablespoon equals 15 ml; 1 teaspoon equals 5 ml*

For the cake:
- 360 g of normal wheat flour
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon ground Ceylon cinnamon
- ½ teaspoon of salt
- 3 eggs (L)
- 300 g of white sugar
- 180 ml of sunflower or light olive oil (according to personal preference)
- 1 ½ teaspoons of pure vanilla extract
- 350g approx. very ripe plantains, mashed (3-4 units, depending on size)
- 200g approx. fresh pineapple (very ripe) or in syrup (without the juice), cut into small pieces
- 120 g walnuts, chopped (plus an extra handful for decoration)
- Grated coconut, to decorate

For the glaze:
- 100 g of cream cheese
- 200 g icing sugar, sifted
- ½ teaspoon of pure vanilla extract
- 1 – 1 ½ tablespoons of milk

Elaboration

From the cake:
1. Preheat the oven to 180°C with heat up and down and place the rack in the central position.
2. With the help of a pastry brush , we thoroughly grease a bundt cake mold with a capacity for 10-12 cups (2.4 - 2.8 l) of about 25 cm in diameter. Next, sprinkle with a thin layer of flour and remove the excess by tapping the mold with the palm of your hand. Alternatively, you can also use non-stick spray . We booked.
3. In a large bowl, sift together the flour, baking soda, cinnamon and salt with the help of a sieve (or a large strainer , failing that) and finish mixing with some rods to combine all the ingredients well. We booked.
4. In a separatelarge bowl , beat the eggs together with the sugar vigorously with a whisk (by hand or with the help of a mixer/kneader ) for about 3 minutes until a fluffy, dense and visibly paler mixture is obtained.
5. Next, add the oil to the previous mixture progressively in a trickle without stopping stirring, now mixing more gently until fully integrated.
6. Next, add the vanilla extract and mix until fully combined.
7. We added the dry ingredients that we had reserved (point 3) in 2 batches, mixing gently after each addition, just enough so that they are hydrated (it does not matter if there is still any visible remains of flour).
8. Add the banana puree, the chopped pineapple and the walnuts and mix with the help of a silicone spatula until everything is evenly distributed.
9. Let's pour the dough into the mold , making sure that it is well distributed and distributed to the last corner or corner of the mold design. Next, we very gently tap the base of the mold against the countertop a few times (taking care to place a cloth beforehand to avoid damaging either of the two surfaces) so that the dough settles correctly and remove possible air bubbles inside. In this way, in addition, the surface will be leveled by itself (if necessary, we would end up smoothing it with a spatula).
10. Bake at 180º for about 65-70 minutes or until when inserting a skewer or similar in the center it comes out perfectly clean (as each oven is different, I recommend checking if it is done after 60 minutes).
11. Remove from the oven and let cool inside the mold for 10 minutes. After this time, carefully unmold and let cool completely on a cooling rack before glazing and decorating.

From the frosting:
1. We beat the cream cheese vigorously for a couple of minutes until we get a smooth, creamy texture without lumps. We can use some rods , a spatula or a mixer / mixer for greater comfort.
2. Add the icing sugar, the vanilla extract and a tablespoon of the milk and continue beating, first gently so that the sugar is well integrated and then with more force, until a uniform and creamy mixture is obtained. We will add a little more milk, very little by little, in case we need to lighten our glaze.
3. We apply on our cake, already cold, and let it solidify at room temperature, but away from air currents.
4. As a final touch, we can end up sprinkling with a little grated coconut and a few chopped nuts on top.

Keeps well covered for 3-4 days, preferably refrigerated. Let it acclimate out of the fridge for a few minutes before serving.

Grades

- I have used the Nordic Ware Heritage model , for which I feel a certain inclination, but any of the designs is perfectly valid; just make sure that the chosen one has the minimum capacity indicated in the recipe.