Hummingbird Cake

• 3 cups (375 g) flour
• 1 1/4 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp cardamom, optional
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1 1/4 tsp kosher salt (half as much if using fine salt)
• 1 cup (240 ml) oil
• 1/2 cup (120 ml) sour cream
• 3 eggs
• 1 tbsp (15 ml) vanilla (for cake)
• 2 cups (480 ml) ripe mashed bananas
• 1 cup (240 ml) crushed pineapple (undrained)
• 1 cup (200 g) white sugar
• 1 cup (220 g) brown sugar
• 1 cup (110 g) pecan pieces, toasted (dust them with a little of your flour mixture so they don't sink to the bottom)
• 1 cup (110 g) pecan halves, optional, for garnish
• For the frosting
• 2 (227 g each) blocks cream cheese, softened
• 1 stick (113 g) butter, at room temperature, unsalted
• 1 tsp (5 ml) vanilla
• 1/4 tsp salt
• 1 (454 g) package powdered sugar, plus more as needed (up to 680 g total)

Instructions

1. 1

   Preheat the oven to 350 degrees Fahrenheit.

2. 2

   Grease and line the bottoms of two 8 or 9" round pans with parchment paper. Lightly drain the pineapple (let it sit in a strainer for 5–10 minutes, no pressing).

3. 3

   Measure flour by spooning it gently into your cups measure and leveling off with a butter knife without compressing the flour and add to a small bowl. Add baking soda and spices to flour and mix it in.

4. 4

   Whisk sugar, oil, and kosher salt well. Add sour cream, vanilla, very lightly drained pineapple, and bananas, and mix well. Add eggs, one at a time, mixing after each addition. Don't beat too hard after you added the eggs as you don't want too much air incorporated.

5. 5

   Sift your flour mixture into your banana mixture and finish folding the flour well, yet gently, with a flexible rubber spatula. Add pecans while you are working on incorporating your flour into the batter. You don't want to overmix as it will be tough and not light and fluffy, but you don't want chunks of flour either.

6. 6

   Divide the batter between two prepared pans.

7. 7

   Bake for around 45-55 minutes, and realistically up to 60 depending how moist your bananas and pineapples are. Start checking after 35 minutes and remove from the oven when the cake passes the toothpick test (toothpick inserted in the center comes out with a few moist crumbs, but not wet batter.) Tent with foil halfway through if browning too fast. Note: Many recipes divide this batter into three 8-inch pans, which bakes faster (around 35 minutes). I prefer two thick layers, which take longer but feel more substantial.

8. 8

   Allow to cool in the pan for 10 minutes then run a butter knife around the edges. Invert the cake out of the pan and cool completely on wire racks.

9. 9

   For the frosting: beat cream cheese and butter until smooth. Gradually add powdered sugar in batches, beating on medium-low speed after each addition. Stir in vanilla and salt. Add more sugar as needed. Once the desired frosting consistency is reached, beat on medium-high for 2-3 minutes until fluffy. Garnish with pecan halves, if desired.

10. 10

    Frost the completely cooled cake, and allow it to chill in the fridge to set, serve and enjoy!