To celebrate the holiday this year I made hummingbird cakes, which are a Southern classic with a tropical twist. They are filled with banana, pineapple, pecans, and sometimes coconut. That combination leads me to dream about warmer weather and palm trees! 😉 Plus the name of the dessert just sounds like springtime to me. I thought they would be perfect for Easter this year.
Hummingbird cakes are usually frosted with a cream cheese icing, but rather than cover the pretty Bundt cake design, I decided to fill mine with a cream cheese filling. The sweet cream cheese is a nice surprise to find when you cut into the cakes.
I used a mini Bundt pan that makes 6 small individual cakes. The pan holds about 4 cups of batter between the cakes. After filling the pan I still had some leftover batter and filling, so I made muffins with the extra in cute Easter liners. The muffins go well with coffee for breakfast. 🙂
Hummingbird Mini Bundt Cakes with Cream Cheese Filling
Makes 6 mini Bundt cakes (and 6 muffins)
For the filling:
8 ounces reduced-fat cream cheese, room temperature
1/4 cup granulated sugar
1/4 cup all-purpose flour
For the cake:
Butter, softened, for preparing the pan
1 1/2 cups whole-wheat pastry flour
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
Pinch of salt
1/4 cup reduced-fat sour cream
2 tablespoons coconut oil, liquefied
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2 or 3 bananas, depending on the size)
1/2 cup canned crushed pineapple, drained
3/4 cup pecans, toasted and chopped
1/2 cup desiccated unsweetened coconut (optional)
Powdered sugar, for dusting the cakes
For the filling:
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, sugar, and egg. Blend until everything is well combined. Then add the flour, and beat until just combined. Scoop the mixture into a piping bag fitted with a medium round nozzle. Set aside.
For the cake:
Evenly spread a thin layer of butter over all the nooks and crannies of the mini Bundt pan.
(Line a muffin pan with 6 paper liners for the leftover batter and filling if you wish.)
Preheat oven to 350 F.
In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
In a medium bowl, whisk together the sour cream, oil, egg, and vanilla. Add the banana and pineapple, and stir until well combined.
Add the wet ingredients to the dry ingredients, and stir until everything is just combined. Add the nuts and coconut (if using), and stir until they are evenly distributed in the batter.
Fill each well of the mini Bundt pan about 1/3 full. With the back of a small spoon, make a channel in the batter all around the pan. Pipe a layer of cream cheese filling into the channel, taking care to keep it away from the sides of the pan. Top the filling with batter until each well is about 3/4 full.
(With the remaining batter and filling, you can make muffins in the same manner, each with a dollop of filling in the middle. Bake for about 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove the muffins from the pan to cool on a wire rack.)
Bake the Bundt cakes for about 27 minutes, or until a toothpick inserted into the middle of a cake comes out clean.