When it comes to birthday celebrations, I am a firm believer in home-made cake. Anyone can go to the store and pay for a cake, but it will likely be missing some of the magic. There may be some joy in the tippy-toeing over counters and selection of icing color, but there won’t be that love and care delicately (or not so delicately) folded into the flour, tucked underneath the frosting. I think the best presents come in the form of chocolate cookies made from scratch, so it just follows that the cake must also come from human hands, not a machine. All the better when it’s from someone dear.
Last week we threw a birthday party for my mother-in-law. We hosted a dinner with both our parents and the grandparents, gathering around a table of freshly baked brioche buns, home-made turkey patties, and fresh produce in that construct-your-own-hamburger kind of way. Obviously, I baked a cake for celebrations sake, one that I think is worth sharing. The recipe itself isn’t my doing. I must admit that I stole that from The Kinfolk Table, a book that we saw sitting on the shelves of an AirBNB in Melbourne and one that I am currently going through, trying one recipe a week. All have been wonderful additions to my stash of recipes, but none have been as fitting or fantastic as the Hummingbird Cake.
The Hummingbird Cake is the type that one reserves especially for birthdays. Don’t ask me about the name, because its source is left unknown. It has all the special-ness without, say, the fuss. It can be whipped up in a jiffy, and the steps can be broken up around the gift-wrapping and the house-decorating. The ingredients are easily accessible year-round, and the decorating is made easier by the handful of pecans scattered on top to cover the frosting technique. In other words, it’s newbie-baker approved.
I made a few alterations to the original recipe, but the basics still stand. I knew it was a doozy when my roommate ate half of the excess cake that I had sliced off in order to produce flat cake layers. She said it was the best thing she’s ever tasted, and diligently ate away at the left-over cake crumbs, sans icing. I knew it was a killer when our 82-year old grandma exclaimed, “I would literally DIE for this cake” after her first bite. Someone who just survived a recent-knee surgery shouldn’t be making jokes like that. The true test, however, was when our picky grandpa who does not even eat CHEESE or anything more adventurous than beef and potatoes finished his entire slice without a word. That alone says enough.
For me, I think it holds a hint of a memory that is buried in the recesses of my happy, unhealthy childhood. Mornings spent with my mama’s banana bread in hand, or cutting into a fresh pineapple cake. Also, there’s nothing as sentimental as the way my mother-in-law’s eyes lit up when she saw that I had baked her a birthday cake, and the way three colorful candles looked alit atop. The birthday song sung by everyone in the room in the dim kitchen lighting really set the tone for this cake and what was once reserved for someone else’s family’s traditional birthday cake now became one of our own.
May all your birthday cakes be baked by someone you love, for all the future birthdays to come.
For the cake:
- 28 g unsalted butter at room temperature
- 460 grams Bob’s Red Mill Pastry Flour
- 350 grams bananas
- 400 grams granulated sugar
- 3 grams baking soda
- 3 grams ground cinnamon
- 6 grams salt
- 3 large eggs, beaten and at room temperature
- 360 milliliters vegetable oil
- 227 grams crushed pineapple
- 7.5 milliliters vanilla extract
- 255 grams organic pecans, chopped
For the icing:
- 227 grams cream cheese at room temperature (equivalent to one 8 oz packaged cream cheese)
- 113.5 grams unsalted butter at room temperature
- 454 grams confectioner’s sugar
- 5 milliliters vanilla extract
For the cake:
- I make this cake with two layers, and icing in the middle. I use two 9-inch round cake pans in order to achieve this, and spray the insides with coconut spray. Preheat ovens to 350 degrees F and place a rack in the center of the oven. It is here that you will bake off both pans.
- Finely chop the bananas. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until you no longer see any specks of dry ingredients. Fold in the bananas. Stir in the pineapple, vanilla, and half of the pecans. Reserve the other half of the pecans for topping the cake.
- Divide the batter equally between both pans, ad set them on the middle rack. Bake, rotating halfway, for a total of 30 minutes or until a tester inserted in the center of the cakes come out clean. Transfer the cakes to racks and cool in the pans for ten minutes before inverting out. Inverting too soon can compromise the structure of the cake. After cooling, invert them directly onto a rack and cool for at least one hour.
- After the cake has cooled, trim off the excess on the tops of the cake, to get nice flat cake layers.
For the icing:
- While the cake cools, beat the cream cheese and butter with an electric mixer on medium speed until light and fluffy, about three minutes. Decrease the speed to low and add the confectioners’ sugar and vanilla gradually. Beat until light and fluffy, about another three minutes.
- To assemble, start with a bottom cake layer. Spread the frosting on top of it and sprinkle with some pecans. Then stack the second cake layer on top. Ice the cake on the sides and the top with the rest of the cream cheese frosting using a spatula. Sprinkle the remaining pecans on top of the cake, to cover a newbie frosting job.
Repeat for special birthdays to come.
If you’d like to receive new recipes notifications delivered straight to your inbox, get on the list!