Hummingbird Bundt Cake Recipe (2024)

FAQs

What is the secret to getting a Bundt cake out? ›

The Best Trick For Releasing a Cake From a Bundt Pan

Usually the cake likes to cling to the tube in the middle, so nudging it loose there can be all it takes. After doing this, carefully flip the bundt pan over and lightly shake it.

Bundt cakes should always be baked on a sheet pan, as their uneven shape may cause them to tip to one side when placed on a wire oven rack. This can also be handy for catching overflow, should the amount of batter be miscalculated.

Rebel bakers who flout the rules should know that using Pam on nonstick bundt pans without ruining them is all about the cleanup. First, after you've sprayed your pan with Pam and poured in your cake batter, take the time to carefully wipe off every bit of the excess Pam on the edges of the bundt pan.

Room temperature ingredients: It is essential to use room temperature yogurt and eggs for fluffy Hummingbird Cake – or any cake! Room temperature ingredients whisk together more easily and are hard to overmix resulting in a softer, fluffier, more tender cake. Cold eggs result in a dry, denser cake.

Cool Before Flipping

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan.

Let It Cool Before Flipping

Releasing your Bundt cake from the pan requires proper judgement and timing. For a full size—10 to 12 cup Bundt—Dalquist recommends letting the cake cool for seven to 10 minutes. For smaller pans, such as a six cup Bundt, five minutes is plenty of time.

After removing from the oven, place the pan on a wire rack and let cool; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart.

All you have to do is lower the oven temperature! cake should be baked at 350F-375F/180C-190C but that's actually pretty high for a cake. Thus, the excessive browning and doming of the cake. To prevent that from happening, the easiest thing to do is lower the temperature by 50F/20C.

The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. If you put pound cake into a regular round cake pan, it will not cook in the center or it will burn on the edges.

Grease the pan thoroughly

Use non-stick vegetable oil spray or melted shortening — not butter. The milk solids in butter can act like glue, encouraging cake batter to stick to the pan. (You always butter your pan, and your cake never sticks?

How to know when bundt cake is done? ›

To make sure your cake is done inside, do a toothpick test. Stick a toothpick or thin wooden skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out sticky or covered in batter, let it bake some more.

The Aussies added the coconut topping, and christened it the Lumberjack Cake because it looked like it was littered with woodchips on top. Since the word “lumberjack” was first coined in Canada, it made sense that somewhere along the way, someone assumed the cake itself had its origins in Canada.

The name is thought to come from the fact that the cake is sweet enough to attract hummingbirds seeking nectar. This dessert recipe comes from the Carribean country of Jamaica, originating in the 1960's. It's a banana cake similar to my traditional version, but with the addition of sweet pineapple and pecans.

Should all cakes be refrigerated? A simple snack cake (like these Whole-Grain Pecan Blondies) or a quick bread (like our Banana-Chocolate-Walnut Bread) doesn't require refrigeration and will last 4 to 5 days at room temperature.

Grease the Pan

Make sure to get every square inch and crevice of the pan, because your cake is guaranteed to stick to any parts left un-greased. And whatever you do, don't substitute butter for shortening. The milk solids in butter will actually act like glue, causing the batter to stick to the pan.

After removing from the oven, place the pan on a wire rack and let cool; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.

Overbeating, Overmixing, or Undermixing Your Cake Batter

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.