Healthier Hummingbird Cake

Cakes
·
April 23, 2022
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This Healthier Hummingbird Cake is moist, indulgent, fluffy, and made with sauerkraut and olive oil for a lighter sweet this Spring season!

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What is Hummingbird Cake?

Hummingbird cake is a banana-pineapple spice cake that originated in Jamaica and has be comely widely popular in the southern United States since the 1970s.

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It's also my FAVORITE cake in this world. I love me a good fruity cake LOL

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Why cake with olive oil instead of butter?

Baking with olive oil instead of butter adds more richness and a lighter texture to cakes and cookies. It's not as "greasy" and heavy as if baking with butter. And when baking with extra virgin olive oil, you're adding subtle flavors that enhance the overall taste of the baked good!

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Why add sauerkraut to cake?

Sauerkraut is most often used to add moisture and enhance the rich flavor of chocolate cakes. However, today we are using it to enhance the velvety flavors of our pumpkin cream cheese swirl cake! It also helps to keep the cake tender as it sits out at room temperature.

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What does sauerkraut taste like?

Sauerkraut tastes similar to kimchi, except without the fiery spices. It's slightly salty and adds the perfect little crunch to complement the stuffed quinoa portobello mushrooms! However, we are finely chopping the sauerkraut in this recipe to simply add moisture and not texture.

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What is different about Bubbies' Sauerkraut?

Bubbies’ Naturally-Fermented Sauerkraut is made with NO preservatives, NO added sugars, and NO Vinegar. Therefore, you aren’t going to have that sour, tangy taste in the soup like normal sauerkraut. Instead, theirs rides the fine line of subtle peppery notes with a salty aftertaste

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Why are naturally fermented foods healthy for your body?

From kefir to yogurt to sauerkraut, naturally fermented foods help feed the “good” bacteria in your stomach, which may help improve your digestion and boost your immune system.

In fact, naturally-fermented sauerkraut is rich in fiber, minerals, and vitamins. The fermentation process creates these ultra-nutritious probiotics that may help your body absorb other nutrients more easily. For example, the sauerkraut in this soup may help your body more fully absorb the nutrients in carrots (like potassium, beta carotene, and fiber) and wild rice (like vitamin A, vitamin K, and vitamin C).

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Where can I find Bubbies’ Naturally-Fermented Sauerkraut?

The beautiful thing is that Bubbies' relishes, pickles, and sauerkraut can be found in most grocery stores across America! I usually buy mine at Whole Foods, but you can also find them at Publix, Harris Teeter, Fresh Market, and more. Find a location near you by clicking here.

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How to store cakes to keep fresh and flavorful?

If you have a large portion of the cake unsliced, I recommend placing on a cake stand or large plate to then cover with a cake cover or large bowl. It can sit out on the kitchen counter at room temperature for up to 4 days or in the fridge up to 6-7 days.

Alternatively, you can slice the cake and wrap tightly to store in freezer-safe bags and freeze up to 6 months. I usually first wrap in parchment paper then plastic wrap before placing in a freezer safe bag for longer lasting flavor.

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Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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Print it

Healthier Hummingbird Cake

A moist, indulgent, and fluffy cake made with sauerkraut and olive oil for a lighter sweet!

PREP:
15
MINS
HOURS
COOK:
25
MINS
HOURS
TOTAL:
40
MINS
HOURS
Author:
Lauren Taylor

Ingredients

Servings: 15-20

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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

Instructions

For the Hummingbird Cake:

  1. Preheat oven to 350F. Lightly oil and line with parchment paper three 9" cake pans.
  2. In a large mixing bowl, beat the eggs, brown sugar, granulated cane sugar, and olive oil until creamy, about 1 minute.
  3. Fold the mashed bananas, crushed pineapple, chopped sauerkraut, chopped pecans, and vanilla extract into the sugar mixture until all ingredients are evenly distributed.
  4. In a separate bowl, whisk the flour, baking soda, cinnamon, all spice, and salt until well-combined.
  5. Combine the two mixtures in one bowl, stir together just until evenly combined. Be careful not to overmix the cake batter.
  6. Evenly distribute the batter between the prepared cake pans.
  7. 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:

  1. 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.
  2. 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.)
  3. Frost the cooled cake layers. (Optional: Decorate with finely chopped pecans along the sides.) Enjoy!

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Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

Let's be friends!
Purecane
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