Gluten Free Hummingbird Bundt Cake

I am always on the prowl for gluten free versions of our old favs. I ran across a little gluten free hummingbird cake in a bakery I was visiting. It was yummy, but only a single layer about 6-inches, expensive and lacked the presentation sizzle. My husband looked at me and said “You can do better than this.”

With my marching orders in hand, I set out to find a recipe for a traditional hummingbird cake recipe that first made its debut in Southern Living in 1978. The cakes I remembered were made in layers with delicious cream cheese icing.

There are literally tons of recipes for Hummingbird Cake—both traditional and gluten free. After looking at several of the gluten free recipes, as always, I felt overwhelmed with all the culinary gyrations. When I ran across one that was made in a bundt cake pan, I thought I would give it a whirl around the kitchen.

You know what? This baby turned out perfectly the first time out of the shoot. Yeah me! The only word of caution (or good news) is that it needs to be sliced very thinly because it is so rich.

My cake technically can be cut into 10 slices, but I think 12 would be more realistic, making it a terrific dessert when serving lots of people.

 Here is my recipe and how I assemble this cake:

Preparation:

1. Assemble and measure all ingredients.

2. Preheat oven to 350 degrees Fahrenheit. Spread chopped pecan onto baking sheet in a single layer for 7 to 8 minutes or until fragrant. Set pecans aside.

3. Grease and flour bundt pan; set aside.

Cake Batter:

1 1/2 cups chopped pecans, toasted, divided

3 cups Jackie's Quick Bread Flour Blend (or gluten free flour blend of choice)

3 tablespoons cake enhancer

2 cups sugar

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 large eggs, slightly beaten

1 3/4 cups bananas, mashed

8 ounces crushed pineapple, undrained

3/4 cup canola oil

1 1/2 teaspoons vanilla extract

1. Place flour, cake enhancer, sugar, baking soda, cinnamon and salt in large mixing bowl. Stir to combine and then sift. Spoon flour into bowl of stand mixer, add eggs one at a time, beating well after each. Add bananas, undrained crushed pineapple, canola oil, vanilla extract and 2/3 cup toasted pecans.

2. Beat on high for three to four minutes until batter is smooth.

3. Sprinkle 1/3 cup toasted chopped pecans in bottom of bundt pan. Carefully spoon batter over pecans in pan. Set pan in middle of baking sheet; allow to stand for 15 minutes BEFORE placing in preheated oven.

4. Bake for 1 hour to 1 hour 10 minutes or until internal temperature registers 200 degrees Fahrenheit on an instant read thermometer.

5. Remove from oven and place on cooling rack for 15 minutes. Turn out onto serving platter or cake stand by place serving dish bottom side up on top of cake pan. Using oven mitts, invert to release cake from pan. Allow to cool for 2 hours or until completely cool.

Glaze:

4 ounces cream cheese, softened to room temperature

2 cups gluten free powdered sugar, sifted

1 teaspoon vanilla extract

2 tablespoons 2 % milk

1. Place cream cheese, powdered sugar, vanilla extract and 1 tablespoon milk in the bowl of food processor. Process until thoroughly blended. Add remaining milk, 1 teaspoon at a time while continuing to process until smooth. Immediately spoon glasze over cooled cake. Sprinkle with remaining q/w cup toasted pecans.

Servings: 12

Preparation Time: 20 minutes

Cooking Time: 1 hour and 10 minutes

Inactive Time: 2 hours and 15 minutes

Total Time: 3 hours and 45 minutes

Nutrition (per serving): 455 calories, 248 calories from fat, 28.4 g total fat, 57.1 mg cholesterol, 362.9 mg sodium, 238.1 mg potassium, 48.6 g carbohydrates, 2.8 g fiber, 41.8 g sugar, 4.2 g protein

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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