Hummin' Bird Cake

If you’re looking for a dessert that’s a Southern staple, look no farther than the hummingbird cake. It’s rumored to have been around since the 19th century, and every good Southern chef (and home cook) has his or her own take on the recipe. The String Bean restaurant in Belmont, North Carolina, is no exception. Among other things, the restaurant is lauded in the Charlotte region for its creative menu, which includes items such as duck fat fries and banana bread French toast, as well as for its assortment of more than 200 beers and 400 wines. The latter earned it a 2013 Wine Spectator Award of Excellence. Owner Chad Hutcheson let us in on his recipe for the Southern delicacy — the “Hummin’ Bird” Cake.

Cake:

3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 1/2 tsp. vanilla
8 oz. crushed pineapple with juice, canned or fresh
3 bananas, mashed
1 cup chopped pecans

Preheat oven to 350 degrees. In a mixer with a whisk attachment, cream bananas, pineapple and sugar. Slowly add eggs one at a time, vegetable oil and vanilla. Whisk until well blended. Change to paddle attachment and add all dry ingredients except for pecans. Fold pecans in slowly at the end. Pecans are optional. Spray two 9-inch round cooking pans, pour mixture evenly in both pans and bake for 45 minutes or until a toothpick inserted into the middle comes out clean. Let cool.

Frosting:

1/2 cup butter
8 oz. cream cheese
1 lb. powdered sugar
1 tsp. vanilla

Combine all ingredients in mixer bowl. Whip until light and fluffy.

Recipe and photos courtesy of The String Bean and Owner Chad Hutcheson.