Sweet Potato Hummingbird Cake Recipes

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This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine). A lightly sweet, butter-cream cheese frosting finishes it off. Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility - but it is well worth the toil. This recipe is for a towering three-layer version (get out your biggest mixing bowls), but you could just make a more modest, but still generously sized, two-layer cake instead. To do so, cut all of the ingredients in half (use just 2 eggs); divide the batter between two 8-inch round cake pans; and bake at the same time and temperature.

Recipe From cooking.nytimes.com

Provided by Margaux Laskey

Categories     cakes, dessert

Time 2h

Yield One 9-inch, 3-layer cake

Number Of Ingredients 20

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From foodrepublic.com

Servings 1
Published 2016-12-23
Estimated Reading Time 4 mins

  • Preheat a convection oven to 400°F (or a regular oven to 425°F). Arrange the bananas (in their peels) on a parchment-lined baking sheet and bake in the oven until they are black and slightly deflated, about 25 minutes.
  • Reduce the oven temperature to 325°F convection (350°F regular). Spray three 9-inch cake pans with nonstick cooking spray and line with parchment. In a large bowl, mix together the flour, baking soda, salt, sugar, and cinnamon.
  • In a medium bowl, whisk together the eggs, oil, and banana puree until well combined. Fold in the pineapple, vanilla, currants, and peanuts.
  • Grate the sweet potatoes on the large holes of a box grater and fold into the wet mixture.
  • Pour the wet ingredients into the bowl with the flour mixture and stir with a rubber spatula until just incorporated. Divide the batter equally among the three pans and bake until firm and golden brown, 45 to 50 minutes.
  • Meanwhile, make the icing. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese until smooth. Add the butter and mix on low speed, stopping occasionally to scrape down the sides of the bowl.
  • To assemble the cake, use a serrated knife to trim the top of each layer to make sure it’s flat (reserve the trimmings for snacking). Place a cake layer on a platter or cake stand.
  • The cake, once assembled, can be stored, covered, in the refrigerator for 2 to 3 days, but it’s best the day it’s made. Serve at room temperature.
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