Now a Southern staple, a hummingbird cake has its roots in Jamaica.
In the 1960s, the recipe appeared in ad campaigns to attract tourists to the island.
And, sure, you’re free to serve it for dessert.
Photo:Greg DuPree Food Stylist: Emily Hall Prop Stylist: Claire Spollen
But, we like this warmly spiced, tropical delight for breakfast or brunch.
It’s basically the coffee cake of your dreams.
This recipe was developed by Tricia Manzanero.
Ingredients
Baking spray with flour
2largeeggs, at room temperature
18-oz.
Coat a 12-cup Bundt pan with baking spray.
(Do not overmix.)
Pour batter into prepared pan.
Firmly tap pan on a kitchen-towel-lined counter a few times to remove any large air bubbles.
Bake until a wooden pick inserted in center of cake comes out mostly clean, 50 to 55 minutes.
Loosely cover with aluminum foil, if needed, to prevent overbrowning.
Let cake cool in Bundt pan on a wire rack for 10 minutes.
Remove from pan by placing wire rack on top of cake and flipping it over.
Let cool completely on wire rack, about 2 hours.
Stir together cream cheese and confectioners sugar in a medium bowl until smooth.
Whisk in 2 tablespoons reserved pineapple juice.
Spoon and spread cream cheese glaze over cooled cake.
Top with coconut and pecans.
Once glazed, cake can be stored in refrigerator in an airtight container for up to 5 days.
Freeze for up to 1 month.
Let thaw in refrigerator before using.
