Healthy Hummingbird Cake
By manushag on January 11, 2009
Prep Time: 15 mins
Total Time: 1 1/4 hr
Serves: 24, Yield: 1 cake
"Can substitute egg beaters for whole eggs and Splenda Blend Brown Sugar to make this even healthier. Lovely moist flavorful cake! Can bake in the traditional 3-8 inch pans with cream cheese icing, but I usually skip the icing and lightly sprinkle with confectioners sugar."
1 cup applesauce
1 1/2 teaspoons baking soda
1/2 cup white sugar
1/2 cup brown sugar
3 -4 ripe bananas
8 ounces crushed pineapple, with juice
1 teaspoon cinnamon
3 cups flour
1 1/2 teaspoons vanilla
1 cup chopped pecans or 1 cup walnuts
1. Preheat oven to 350 degrees.
2. Mix applesauce and baking soda together.
3. Add eggs and sugars. mixing well.
4. Add chopped bananas, pineapple with juice, and vanilla.
5. Sift together flour and cinnamon and stir into batter.
6. Add chopped nuts.
7. Pour into 13 x 9 pan sprayed with Pam and floured lightly.
8. Bake for one hour, and test for doneness by inserting a toothpick into center of cake. If it comes out 'clean', it's done!
Serving Size: 1 (70 g)
Servings Per Recipe: 24
Amount Per Serving
Calories 158.7, Calories from Fat 37 (23%), Total Fat 4.1g (6%dv), (Saturated Fat 0.5g (2%dv), Cholesterol 26.4mg (8%dv), Sugars 12.0 g, Sodium 92.7mg (3%dv), Total Carbohydrate 28.3g (9%dv), Dietary Fiber 1.5g (6%dv), Sugars 12.0 g (48%dv), Protein 3.0g (6%dv)
Lightened Hummingbird Cake
We lowered the fat and calories by substituting applesauce for some of the oil, using less butter and sugar, fewer eggs, and substituting light for regular cream cheese.
YIELD: 20 servings (serving size: 1 slice)
COURSE: Desserts, Cakes/Frostings
Vegetable cooking spray
3 cups plus 2 teaspoons all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 teaspoon ground cinnamon
2 large eggs
1/2 cup unsweetened applesauce
3 tablespoons vegetable oil
1 3/4 cups mashed banana (about 5 to 6)
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
cream-cheese-frosting (recipe follows)
Coat 3 (9-inch) round cakepans with cooking spray; sprinkle 2 teaspoons flour evenly into pans, shaking to coat.
Combine remaining 3 cups flour and next 4 ingredients in a large bowl. Stir together eggs, applesauce, and oil; add to flour mixture, stirring just until dry ingredients are moistened. (Do not beat.) Stir in mashed banana, vanilla extract, and pineapple. Pour batter evenly into prepared pans.
Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Amount per serving
Calories: 407, Calories from fat: 21%, Fat: 9.5g, Saturated fat: 2.9g, Monounsaturated fat: 3.2g, Polyunsaturated fat: 2.1g, Protein: 4.6g, Carbohydrate: 78g, Fiber: 1.7g, Cholesterol: 33mg, Iron: 1.3mg, Sodium: 184mg, Calcium: 31mg
Cream Cheese Frosting
This recipe goes with Lightened Hummingbird Cake
YIELD: 3 1/2 cups
COURSE: Desserts, Cakes/Frostings
1 (8-ounce) package reduced-fat cream cheese (unsoftened)
1 (3-ounce) package cream cheese, softened
1 tablespoon light butter (unsoftened)
6 cups powdered sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted
Beat cream cheese and butter at high speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed just until smooth. Stir in vanilla and pecans.
Southern Living FEBRUARY 2001