Hummingbird Bundt Cake

The author of Pemberley Cup&Cakes, our collaborator Rosa, invites us today to make a cake with a summery touch in the form of a bundt cake. Don't miss this baking classic!

Few virtues remain to be revealed about the always tempting bundt cakes; their presentation speaks for itself, the practically endless variety of recipes we can make with them is simply a challenge and the ease of working with an exceptional item, such as Nordic Ware pans, only turns an already very rewarding task into a real pleasure.

The traditional presentation of the classic Hummingbird Cake is usually, in fact, as a layered cake with a generous cream cheese frosting and a handful of nuts. However, I wanted to recreate this popular cake in a bundt cake version, since as I mentioned, it is one of the most attractive presentations for almost any loaf or cake you can imagine (even in a savory version!).

The origins of the aforementioned cake have always given rise to some controversy. Its birth is placed in the late 1960s in the Caribbean, from where it soon reached the southern United States (where it also became known as the cake that doesn’t last) and since then it has only gained followers. The different versions about why it has such a picturesque name range from the sound that invariably comes from anyone who tastes it — a kind of hmmm… — to the irresistible aroma and flavor that even attracts birds as delicate and demanding as hummingbirds, which only feed on nectar.

In any case, it is a truly exquisite cake, in my opinion, perfect for these summer dates thanks to that unmistakable touch given by both pineapple and banana (or plantain in the original preparation). Although not essential, I chose to add a touch of grated coconut as a final flourish to accentuate that summery feel a bit more. In any case, whatever the season, a cake with these credentials is a feast for the senses.

Ingredients (for 12-14 servings)

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

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

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

Method

For the cake:
1. Preheat the oven to 180°C with top and bottom heat and place the rack in the central position.
2. With the help of a pastry brush, thoroughly grease a bundt pan with a capacity for 10-12 cups (2.4 - 2.8 l) about 25 cm in diameter. Then dust with a thin layer of flour and remove the excess by tapping the pan with the palm of your hand. Alternatively, you can also use non-stick spray. Set aside.
3. In a large bowl, sift together the flour, baking soda, cinnamon and salt using a sifter (or a large strainer, if not available) and finish mixing with a pair of whisks to combine all the ingredients well. Set aside.
4. In another large bowl, beat the eggs with the sugar vigorously with whisks (by hand or using a stand/hand mixer) for about 3 minutes until you get a fluffy, dense mixture that is visibly paler.
5. Next, gradually add the oil to the previous mixture in a thin stream without stopping stirring, mixing more gently now until fully incorporated.
6. Then add the vanilla extract and mix until fully combined.
7. Add the dry ingredients we set aside (step 3) in 2 batches, mixing gently after each addition, just enough to hydrate them (it’s okay if some traces of flour remain visible).
8. Add the mashed banana, the chopped pineapple and the walnuts and mix with a silicone spatula until everything is evenly distributed.
9. Pour the batter into the pan, making sure it is well distributed into every nook and cranny of the pan’s design. Then, very gently tap the base of the pan against the countertop a few times (having placed a cloth beforehand to avoid damaging either surface) to help the batter settle correctly and remove any air bubbles. This will also level the surface on its own (if necessary, finish smoothing with a spatula).
10. Bake at 180°C for about 65-70 minutes or until a skewer or similar inserted in the center comes out perfectly clean (as every oven is different, I recommend checking from 60 minutes onward).
11. Remove from the oven and let cool in the pan for 10 minutes. After this time, carefully unmold and let cool completely on a wire cooling rack before glazing and decorating.

For the glaze:
1. Beat the cream cheese vigorously for a couple of minutes until you achieve a smooth, creamy, lump-free texture. You can use whisks, a spatula, or a stand/hand mixer for convenience.
2. Add the powdered sugar, the vanilla extract and one tablespoon of milk and continue beating, first gently so the sugar integrates, then more vigorously until you obtain a smooth, creamy mixture. Add a little more milk, very slowly, if you need to loosen the glaze.
3. Apply over the cooled cake and allow it to set at room temperature, away from drafts.
4. As a final touch, you can sprinkle a little grated coconut and a few chopped walnuts on top.

Keeps for 3-4 days well covered, preferably refrigerated. Allow to come to room temperature a few minutes before serving.

Notes

- I used the Nordic Ware Heritage model, which I have a soft spot for, but any of the designs is perfectly valid; just make sure the one you choose has at least the capacity indicated in the recipe.

- If you still have any doubts about how to make a foolproof bundt cake, be sure to consult these simple and essential tips.

Have a great week and best regards.
Rosa