Hummingbird cake

Instructions

1. Step 1

   Preheat the oven to 175°C, grease three 23 cm round pans with unsalted butter (to taste), and line the bottom of each with parchment paper. The parchment lets the soft, moist layers release in one piece without tearing on the bottom. The pans are ready when the paper lies flat on the bottom and the sides are evenly coated with butter.

   Mark step 1 as done

2. Step 2

   Spread 115 g pecans for the cake and 60 g pecans for the garnish on a baking sheet, toast them at 175°C for about 6 to 8 minutes, then let them cool and chop them. Toasting makes the nuts crunchier and brings out their buttery aroma. They're ready when they have turned a shade darker and smell clearly fragrant.

   Bake at 175°C for about 6 to 8 minutes.

   Mark step 2 as done

3. Step 3

   In a large bowl, whisk together 375 g all-purpose flour, 400 g granulated sugar, 6 g baking soda, 6 g salt and 3 g ground cinnamon. Mixing the dry ingredients first spreads the baking soda and cinnamon evenly, so the cake rises evenly with no bitter spots. The mixture is ready when it is uniform in color with no small lumps.

   Mark step 3 as done

4. Step 4

   Mash 340 g ripe bananas, then add 150 g eggs, 300 g vegetable oil, 7 g vanilla extract and 225 g crushed fresh pineapple with its juice. Pour this into the bowl of dry ingredients and mix with a flat spatula just until combined, then stir in the pecans for the cake. Mixing just enough keeps the crumb tender instead of tough from overworked flour. The batter is ready when no dry flour remains, it is a little lumpy with fruit, and it falls slowly from the spatula.

   Mark step 4 as done

5. Step 5

   Divide the batter evenly among the three pans, smooth the tops, and bake at 175°C for about 25 to 30 minutes, swapping the pans halfway through if your oven heats unevenly. Dividing evenly means the layers bake at the same rate and come out the same height. The layers are done when the tops are golden brown, the edges pull slightly away from the pans, and a skewer inserted in the center comes out with just a few moist crumbs.

   Bake at 175°C for about 25 to 30 minutes.

   Mark step 5 as done

6. Step 6

   Let the layers sit in the pans for about ten minutes, then turn them out onto a rack, peel off the parchment, and let them cool completely, about an hour. The layers must be completely cool or the cream cheese frosting will melt as you spread it. They're ready when both the tops and bottoms feel cool to the touch.

   Suggested time: about 60 minutes.

   Mark step 6 as done

7. Step 7

   Beat 340 g cream cheese and 170 g softened unsalted butter on medium speed until smooth, sift in 500 g powdered sugar in three additions, then add 5 g vanilla extract and beat for one more minute. Cream cheese and butter at the same room temperature blend together silky smooth, without lumps. The frosting is ready when it is white, fluffy and smooth and holds sharp ridges when spread.

   Mark step 7 as done

8. Step 8

   Set one cake layer on a plate, spread on a thick layer of frosting, and stack the second and third layers on top. Frost the sides and top of the cake, sprinkle with the pecans for garnish, and refrigerate for about 30 minutes. Chilling firms up the frosting so you can cut neat slices. The cake is ready when it stands straight, the layers don't slide, and the outer frosting feels slightly firm to the touch.

   Suggested time: about 30 minutes.

   Mark step 8 as done