A moist, indulgent, and fluffy cake made with sauerkraut and olive oil for a lighter sweet!
Servings: 15-20
For the Hummingbird Cake:
- 3 cups All Purpose Flour
- 1 tsp. Baking Soda
- 1 1/2 tsp. Ground Cinnamon
- 1/2 tsp. All Spice
- 1/2 tsp. Salt
- 1/2 cup Pecans, chopped finely (+ 1 cup for decorating, optional)
- 3 large Eggs, preferably room temperature
- 2/3 cup Olive Oil, or Coconut Oil
- 3/4 cup Brown Sugar
- 1/2 cup Granulated Cane Sugar
- 2 cups Mashed Bananas, about 4 bananas
- 1 8-oz Crushed Pineapple
- 1/2 cup Bubbies Naturally-Fermented Sauerkraut, chopped
- 2 tsp. Vanilla Extract
For the Cream Cheese Frosting:
- 1 8-oz block of Cream Cheese, softened
- 1 cup Unsalted Butter, softened
- 6 cups Confectioners’ Sugar
- 1 tbsp. Milk
- 1 tbsp. Honey (optional)
- 1 tsp. Vanilla Extract
- 1/4 tsp. Fine Sea Salt
For the Hummingbird Cake:
- Preheat oven to 350F. Lightly oil and line with parchment paper three 9" cake pans.
- In a large mixing bowl, beat the eggs, brown sugar, granulated cane sugar, and olive oil until creamy, about 1 minute.
- Fold the mashed bananas, crushed pineapple, chopped sauerkraut, chopped pecans, and vanilla extract into the sugar mixture until all ingredients are evenly distributed.
- In a separate bowl, whisk the flour, baking soda, cinnamon, all spice, and salt until well-combined.
- Combine the two mixtures in one bowl, stir together just until evenly combined. Be careful not to overmix the cake batter.
- Evenly distribute the batter between the prepared cake pans.
- Bake for 26-30 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pans for at least 10 minutes before transferring to cool completely on a wire baking rack.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer, combine the cream cheese and butter. Using the handle attachment, beat until smooth and no bumps are present, about 1-2 minutes.
- Switch to the whisk attachment. Add half of the confectioners’ sugar, honey, milk, vanilla extract, and salt. Whisk until smooth, about 2 minutes. Add in the remaining confectioners' sugar and whisk until light and fluffy, about 5-6 minutes. (You can adjust the frosting texture to preference by adding more sugar if too soft or more milk if too thick.)
- Frost the cooled cake layers. (Optional: Decorate with finely chopped pecans along the sides.) Enjoy!