Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Granulated sugar: 1 1/2 cups (300g)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 3
- Vanilla extract: 1 teaspoon
- Crushed pineapple, drained: 1 (15-ounce) can (425g)
- Shredded coconut: 1 cup (100g)
- Chopped pecans: 1/2 cup (50g)
Preparation Time: 30 minutes
Cooking Time: 45-50 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drain the pineapple and pat it dry with paper towels. Fold the pineapple, coconut, and pecans into the batter.
- Divide the batter evenly between the prepared baking pans and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutritional Information:
- Calories: 350 per slice
- Fat: 20g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- A moist and fluffy cake with a sweet and fruity flavor.
- Balanced sweetness with a hint of warm spices.
- Topped with crushed pineapple, shredded coconut, and chopped pecans for an extra layer of texture and flavor.
User Comments:
- "This Hummingbird Cake is absolutely delicious! The pineapple and coconut combination is a perfect match."
- "I've never been a big fan of pineapple desserts, but this cake has changed my mind. It's so flavorful and moist."
- "This was the perfect dessert for a summer party. Everyone loved it!"
Special Precautions and Tips:
- Do not overmix the batter, as this will result in a tough cake.
- If you don't have crushed pineapple, you can use fresh pineapple that has been chopped and drained.
- To make the cake ahead of time, bake it as directed and let it cool completely. Wrap the cake in plastic wrap and freeze for up to 2 months. Thaw the cake overnight in the refrigerator before serving.
