Gluten-Free Hummingbird Cake

Hi Bakers, This cake has surpassed carrot cake as one of my favorites and I just discovered it two weeks ago! It takes the best of carrot cake and banana bread and then adds tiny bits of pineapple for some tart, sweet flavor. It’s fruity with spice, nuts, and a deep layer of yummy butter and cream cheese icing. If you taste it be warned you may not be able to stop eating it. Of course, I wouldn’t know that from experience…. Make this and love it. I am putting it on my permanent cake rotation which says a lot. Coconut would also be an amazing addition to the cake, I would use it instead of the pecans for more tropical goodness. Enjoy ~Carolyn Gluten-Free Hummingbird Cake (adapted for gluten-free from Sally’s Baking Addiction) Makes one 10” tube pan Dry Ingredients 2 3/4 cups “Cup 4 Cup” multi-purpose flour 1/4 cup blanched almond flour 1 teaspoon sweet rice flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon salt Wet Ingredients 2 cups mashed bananas (approx 4 ripe ones) 1 can (8 oz) crushed pineapple, partially drained (remove about 2 tablespoons) 3 large eggs 2/3 cup vegetable oil 3/4 c granulated sugar 1 cup light brown sugar 1 teaspoon vanilla extract 1 cup chopped toasted pecans** or coconut Frosting 16 oz cream cheese (two 8 oz boxes, room temp) 3/4 cup butter (room temp) 5 cups powdered sugar 1 tablespoon milk 1 tablespoon vanilla Preheat oven to 350F and place the rack in the middle of the range but low enough to fit the tall cake pan. Grease a 10” tube pan and set aside. Whisk together the dry ingredients in a large bowl and set aside. In a medium-sized bowl, whisk together wet ingredients except for pecans and scrape the bowl if needed. Add the wet to dry ingredients and stir until almost mixed. Scrape the sides and bottom of the bowl and gently stir in pecans. Pour the batter into the tube pan and smooth the top if needed, Bake for about 50-60 minutes or until a tester inserted into the center of the cake comes clean except for a few moist crumbs. Cool thoroughly before frosting. You can chill the cake for a day or two and frost later if needed, just be sure to wrap the cake well first. Frosting Beat the softened butter, cream cheese, and vanilla in a medium-sized bowl until smooth. Gradually add the powdered sugar until mixed. Split the cake in half horizontally and frost the middle of the cake. Frost the sides and top of the cake and swirl a design on it. Add pecans, coconut, and banana chips as you like for garnish. Store in the refrigerator. **Roast pecans at 300F for about 5-7 minutes or until slightly toasted

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