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Whether or not you’ve ever actually had a piece hummingbird cake before, you’ve probably seen it on your favorite southern food blog. The quirkily named, cream cheese–slathered banana-spice cake with crushed pineapple and chopped nuts has been gracing the kitchens of southerners for generations.
There are many versions of this cake, all with their own twists, but my version found its raison d'etre by way of Chrissy Teigen’s Instagram.
A few years ago, Chrissy—I like to think we are on first-name basis—posted a picture of a carrot cake she’d made after Googling “best carrot cake ever.” The Southern Living she used seemed legit for the most part, but the most interesting part of the recipe to me was the sticky-sweet buttermilk glaze that’s used to drown the cake as it comes out of the oven. It seemed like a strange, almost unnecessary step, but curiosity got the best of me. I tried it, I loved it, and I immediately regretted even questioning Ms. Teigen (I mean, Chrissy) in the first place.
Not a great photo but we need to talk about this carrot cake. By now you probably know I'm not a great baker and never really had a sweet tooth before but holy. MOLY. this 3-layer cake is so, so good. The actual cake is a mix of carrot, crushed pineapple and coconut flakes. You drizzle this sweet buttermilk glaze over the warm layers right out of the oven. Each layer absorbs every bit, then you frost with cream cheese goodness. It's crazy sticky moist, full of flavor. It's absurd. You need to make. Google "best carrot cake recipe" (I really did this) and a recipe from myrecipes.com will show up first. It is from southern living magazine. Make sure it has the glaze and frosting link. I know this is like the clues from davinci code but do it right and your cake will be whatever the fuck they were looking for in the end, I forget
The tangy but not overly sweet glaze adds luscious, stick-to-your-fork texture that’s absolutely divine and incredibly addictive. I’ve used this technique to revive an almond cake that came out of the oven a bit dry. I’ve used it to sweeten up a stodgy carrot sheet cake that was a bit dull. I’ve even used it to add a tangy twist to traditional vanilla cupcakes. But my favorite way is with this Hummingbird Cake. If you exclude the frosting, it’s a super-simple one-bowl cake that you won’t even need a mixer for. But since it’s only one layer, you won’t have to spend a lot of time frosting it, which means less time you’ll have to wait before eating it.
This is a cake you’re guaranteed to love. And please, don’t thank me, thank Chrissy.
For the Cake:
- 1/2 cup mashed, over-ripe banana (approximately 2 bananas)
- 1/2 cup crushed pineapple
- 1/4 cup olive oil
- 1/4 cup canola oil
- 2/3 cup sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 cup pecans, chopped
For the glaze and frosting:
- 1/2 cup powdered sugar
- 1/3 cup buttermilk
- 6 ounces cream cheese
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1 cup confectioner’s sugar
- Pinch of salt
- Top with chopped pecans, dried pineapples, or edible flowers