Gluten-Free Hummingbird Cake

Gluten-Free Hummingbird Cake

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Gluten-Free Hummingbird Cake

Gluten-Free Hummingbird Cake

It all started so casually with a simple question: “Ever had hummingbird cake?” An image of four and twenty blackbirds in a pie immediately started to swirl through my mind. But I knew that wasn’t the correct answer.

No, I’d never even heard of it.

Kathleen Cwirko, the talented stylist who helped to orchestrate the photo shoots for my upcoming cookbook gave me a quick smile and wrote down the name of the cake on a little piece of lilac paper. She handed it to me and I tucked it away and promised to look it up when I wasn’t in the middle of finishing a cookbook.

Finally, after much too long a time, I started to research the cake: I discovered that many people consider it the southern equivalent to carrot cake; I found that it harkened back to the mid-1800’s here in this United States, and that the recipe had evolved over time; I read about the folk legend that says it’s so good, people will hum with happiness after they take a bit.

Southern Living ran a version of hummingbird cake originally submitted by Mrs. L. H. Wiggins of Greensboro, North Carolina in 1978, and it went on to became the most requested recipe in the magazine’s history. And in 1990, that same recipe was heralded as their recipe of the year.

Some of you in-the know-southerners might be licking your lips right now. But if you grew up north of the Mason-Dixon Line, like me, you may not have been introduced to the magic of hummingbird cake. So let me fill you in. That original Southern Living recipe made a rich, three layer cake that featured pecans, ripe bananas, crushed pineapple and ground cinnamon. It’s really like a pecan spice cake laced with banana and a touch of pineapple. The cake is frosted with a sweet, cream cheese frosting, and then chopped pecans are sprinkled over the top. Hmmmmmmm.

Southern Living knew they had a good thing, and they ran several variations over the years that included a “mile high” version, a “lightened” version, and a Bundt cake version with a cream cheese glaze. The Bundt cake looked mighty good, so I decided to give it try.

I started with the wheat-based Southern Living recipe and tweaked it a bit to create my gluten-free version. Their recipe made a large cake that called for using a 14-cup Bundt pan. But I cut it in half and was able to use a smaller, 10-cup Bundt pan. I adjusted the ingredients, added a little bit of xanthan gum and into the oven it went. What a delicious cake!

See the original Southern Living Hummingbird Bundt Cake here.

I served it to my family and several unsuspecting dinner guests (all northerners) at a dinner party over the summer. My guests were admittedly a bit suspicious, and maybe even a tad bit hesitant about trying such an unknown “delicacy,” but they all succumbed once I told them about the legend. I cut slices and passed them around. Soon my table was filled with melodic humming and requests for seconds. Success? Well maybe. I knew it was delicious, but was it the real thing?

So……..

I made it again and brought a big piece of my gluten-free hummingbird cake over to Kathleen to make sure. I nervously watched her take the first bite as I contemplated exactly how many very ripe bananas I had left on the counter at home, in case I had to go back to the drawing board. She gave me one of her big smiles and said, “This is it! This is my grandmother’s cake!”

Want a little music at your next dinner party or brunch? Make this cake and let the humming begin!

And thank you Kathleen Cwirko for introducing me to the magic of hummingbird cake!

hummingbirdslice

 

Hummingbird Bundt Cake

Makes one 9-inch cake

1 cup pecans
1  1/2 cups Brown Rice Flour Mix
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup granulated sugar
1 cup finely chopped or mashed, very ripe bananas, at room temperature (about 2 medium bananas)
1/4 cup well-drained, crushed pineapple (from an 8-oz. can, save the juice)
3 tablespoons pineapple juice
2 teaspoons pure vanilla extract
1/4 cup canola oil
Cream Cheese Glaze (recipe follows)

1. Preheat oven to 350ºF. Position rack in center of oven. Bake pecans in a single layer on a baking sheet for about 6-8 minutes, until lightly toasted and fragrant; stir once or twice, as needed. Cool pecans and then coarsely chop.

2. Lightly grease a 10-cup Bundt pan (9 inches across the top x  2  1/2-inches) with cooking spray.

3. Whisk flour, 1/2 cup of the chopped pecans, baking powder, baking soda, xanthan gum, cinnamon, and salt in a small bowl. Set aside.

4. Beat eggs in large bowl of electric mixer until lemon colored. Add granulated sugar; beat until smooth and thick. Add bananas, pineapple, pineapple juice, and vanilla and mix until well combined (you can leave tiny pieces of banana in the batter). Scrape bowl. Add flour mixture and oil and beat at medium-low speed for about 30 seconds; scrape bowl to incorporate all of the flour mix. Do not overbeat.

5. Spread batter into prepared pan. Place in center of oven and bake about 45 minutes, or until a toothpick inserted in the center of cake comes out clean. Do not open oven for first 40 minutes.

6. Cool cake on a rack for 8 minutes. Carefully remove cake from pan and cool completely on rack. Move to cake plate and spoon Cream Cheese Glaze (recipe below) over top of cake and let it drip down the sides. Sprinkle with remaining 1/2 cup chopped pecans.

Serve at room temperature. Cut with a sawing motion with a serrated knife. Can be made a day ahead. Store cake in refrigerator, covered tightly with plastic wrap. Can be covered with plastic wrap and then with foil and stored in freezer for up to two weeks. Best when eaten within three days of baking.

Cream Cheese Glaze

2 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
1 tablespoon milk
1 cup confectioners’ sugar, sifted if lumpy

1. Beat cream cheese in large bowl of electric mixer until smooth. Add vanilla and milk, then gradually add powdered sugar and beat until light and creamy. Add more milk, 1 teaspoon at a time, to thin as needed.

©2014 by Annalise Roberts

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8 Responses to Gluten-Free Hummingbird Cake

  1. Bonnie Nelson says:

    Hi Annalise,
    Always great to hear from you. And althought I’m a “dyed in the wool” southerner…did not know why it was called a hummingbird cake. Interesting!!!! Can’t wait to try this recipe. I consider you the queen of gluten free desserts!! Also will be checking out your latest cookbook and will have to have it. Love, and keep up the good work, Bonnie Nelson

    • Annalise says:

      hi Bonnie!
      Thank you so much for your kind words! I hope you enjoy the cake as much as I did. And I promise the new book will have a lot of other delicious recipes that will keep you baking through the holidays –and after that, too!

      Very best regards,
      Annalise

  2. Katie DeYoung says:

    HI Annalise!
    I was so excited to see a new blog post pop up from you! I can NOT wait to make this cake!! My stomach is seriously growling! 🙂
    Thanks for sharing!
    Katie DeYoung, aka “Pumpkin Squares” 😉

    • Annalise says:

      Hey you!
      Good to hear from you!

      Hope you had a great summer and that you’re getting in the mood to do a little autumn baking. Hummingbird cake might be just the thing to start you off. Let me know what you think about it once you give it try.

      Very best to you,
      Annalise

  3. Mary says:

    Hello Annalise~
    I was so happy to see this recipe on your blog! It looks fantastic and I cannot wait to try it. Also, I am very excited that you are coming out with another cookbook because you simply are the best. It is 5 years now that I have been celiac/gluten free, and your recipes are the ones I rely on all the time. I’ve experimented and learned enough by now to know that you are really the leader in gluten free baking. I am so grateful for all I have learned from you.

    I do have a question for you in regard to the brown rice flour mix. When I purchase a 3 lb. bag of the Authentic Foods extra finely ground brown rice flour, I like to use the whole bag to make a big batch of flour mix. I measured it out once and came up with an additional 3 cups potato starch and 1 1/2 cups of tapioca flour. Is this the right proportion? Would you consider adding this info/correct proportions to the flour mix chart in your new book (or just let me know)? I know it’s a lot of flour mix, but my house right now is full of hungry teen/pre-teen boys. I know you know what I’m talking about!
    Thanks so much for everything~
    Mary Buckley
    Saratoga, NY

    • Annalise says:

      Hi Mary!
      So good to hear from you! And it’s really nice to know how much my work is making a difference to you and your family.

      I remember discussing the flour-mixing-by-the-bag-thing with you a long time ago, but I still only use measuring cups and/or weights when I make up large batches of my flour mixes. I’ve also started using the GF Classic Blend from Authentic Foods a lot- which means I rarely make my all-purpose mix myself. But perhaps now, I will try to do it using the whole bag of brown rice flour, as you do. Might make sense since- especially when I’m testing a lot of recipes! I will be able to add the results to this blog, but it is too late to get it into the book. I’d would be interested in knowing your results.

      Very best to you,
      Annalise

  4. Connie says:

    Hello this sounds delicious. I have been trying hard to go gluten free since my diagnosis of MS in June of this year. My question is can we substitute applesauce or coconut oil or butter for the canola oil.? I have been elimating canola oil also.
    Thank you

    • Annalise says:

      hi!
      Although I didn’t test replacements for canola oil (and neither did my field testers), I think you might be able to do it without too much of a problem with this recipe because there is so little oil. But if it were me, I’d try melted butter and applesauce before coconut oil. You might also consider grape seed oil – if you are not avoiding it.

      I wish you much success in your efforts to adapt to a gluten-free diet. I’ve heard from many people who have been diagnosed with MS who told me that avoiding gluten really helped them. Please let me know if you have any other cooking or baking questions that I can help you with.

      Very best regards,
      Annalise

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