There have been numerous references to Hummingbird Cake in county fairs and baking competitions across the Southern United States, but it wasn’t until 1978 when the first ever printed recipe for the cake was submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina in Southern Living magazine’s February issue. This Hummingbird Cake recipe is known to have won several blue ribbons, and by 1990, elected Southern Living’s favorite recipe and noted as the most requested recipe in the magazine’s history.

Today’s post is an adapted version of the cake recipe with a lighter and slightly sweet sour cream whipped frosting.

Hummingbird Cake is a classic Southern spice cake.  Mashed bananas, pineapple chunks and vegetable oil keep the cake moist, coconut flakes create texture and pecans add crunch.

A slightly lighter whipped frosting made with sour cream and heavy cream is used to layer the cake instead of a more traditional sweet and tangy cream cheese frosting.

luscious cake layers stacked tall

To keep the cake simple and give it a retro vibe decorate it with crushed pecans, almond pralines or toasted coconut flakes.

To give the cake a more homestyle vintage look drizzle the edges with salted caramel and garnish with whole walnuts.

A VINTAGE INSPIRED SOUTHERN HUMMINGBIRD CAKE

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for cake:
3 cups all-purpose flour, sifted
1 teaspoon baking soda
2 cups granulated white sugar
1/2 teaspoon fine salt, or popcorn salt
1 teaspoon cinnamon
a pinch of nutmeg, OR 1/8 teaspoon each of ginger, cardamom and nutmeg
3 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla bean extract
1/2 teaspoon pure almond extract
1 cup safflower oil
4-to-6 oz fresh golden pineapple; finely chopped
1/2 cup shredded sweetened coconut
1 cup walnuts or pecans; lightly toasted, coarsely hand-chopped
2 cups mashed extra-ripe bananas, from 4-to-5 bananas

for sour cream whipped frosting:
1 1/4 cups liquid heavy cream, chilled
1 packet (0.35oz) Dr. Oetker ‘Whip It’ Stabilizer
1/3 cup non-fat sour cream, chilled
1/2-to-3/4 teaspoon vanilla bean paste
a few drops of pure almond extract
2/3-to-3/4 cups powdered sugar, sifted
fine zest of orange or lime, optional

for garnish:
crushed almond pralines, toasted coconut flakes,
crushed walnuts, whole pecans or walnuts, and
salted caramel, dulce de leche or melted butterscotch

Prepare cake. Preheat oven to 350 F. Line three 8″ round cake pans (or two 9” pans or one 9×13” pan) with parchment paper and cover with baking spray.

In a bowl, whisk flour, baking soda, sugar, salt, cinnamon and spices; set aside.

In a separate bowl, combine eggs, extracts and oil. Slowly incorporate flour mixture until combined. Fold in pineapple, coconut, walnuts and banana.

Divide batter evenly into prepared pan(s) and bake until golden and top springs back when lightly pressed in; about 28-to-35 minutes. Remove from oven and let sit in pan for 20 minutes then invert onto racks and cool completely. Refrigerate until thoroughly chilled.

Prepare icing. Mix heavy cream and stabilizer in your free-standing mixer’s bowl until thoroughly incorporated. Beat on medium speed until frothy. Add sour cream and extracts and continue to beat until foamy. With the motor still running, gradually add powdered sugar. Add citrus zest of using. Beat on medium-high speed until peaks form.

Assemble cake. Ice and decorate as desired; serve thoroughly chilled.

cake recipe adapted from Mrs. L.H. Wiggins of Greensboro, North Carolina as published in Southern Living magazine’s February 1978 issue; original version posted below