Southern · Authentic-ish Southern
Hummingbird Cake
431 kcal a serving, against 754 for the traditional version. That is 323 kcal off, or 43%, with 8.2g of protein. Serves 10. 1 hour 45 minutes.
What the traditional version is
True hummingbird cake is made with 250g plain flour, 350g caster sugar, and 200g vegetable oil beaten together with 3 eggs. Mashed banana and crushed pineapple are folded in with a hit of cinnamon and chopped pecans. It's poured into tins and baked until golden, then smothered in a thick icing of 250g full-fat cream cheese and 100g butter, beaten with 200g icing sugar and a splash of vanilla.
What changed, and what each change costs
Oil reduced by half, replaced with apple puree
Apple puree keeps the cake moist and binds the sponge without pouring in as much fat. Bananas and pineapple pull their weight for keeping things soft, so you can get away with this swap and the crumb doesn't turn rubbery.
What it costs you. The cake is lighter and doesn't have that unctuous density. It's less satisfying to slice but you won't miss the oil unless you really want something sticky on your lips.
Lower the sugar by 25%
Most hummingbird cakes are just shy of a fruit trifle when it comes to sugar. Dropping it makes space for the fruit to taste more like fruit, not just syrup.
What it costs you. If your sweet tooth runs unchecked, this might taste a little less like pudding and more like breakfast. You could dust the finished cake with a little icing sugar if that's a problem.
Cream cheese frosting replaced with whipped yoghurt and light cream cheese
Mixing fat-free Greek yoghurt with light cream cheese and a touch of vanilla makes a topping that's creamy, but much lower in fat and calories. It holds its shape, just about, and still gives the sweet, slightly tangy finish.
What it costs you. This isn't the full-fat icing you want if 'icing' is your favourite food group. The tang is there, but it's a much thinner spread and doesn't cling in the same way. You might even have to use a thicker layer to convince yourself.
Butter and half the pecans removed
Butter in the icing is just there for richness, and the cake doesn't notice it missing. Pecans are delicious, but they're mostly for crunch and a bit of top-dressing.
What it costs you. You'll notice less crunch and the topping is paler, but the cake doesn't grumble. If you like, save a meagre handful of pecans for the top and pretend you're being lavish.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 754 | 431 |
| Protein | 7.2g | 8.2g |
| Fat | 44.3g | 16.8g |
| Saturated fat | 13.7g | 3.3g |
| Carbohydrate | 85.3g | 63.6g |
| Protein per 100 kcal | 1g | 1.9g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Southern prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, eggs, milk, nuts.
The method is in the book
You can't expect wonder: this is cake on a diet, but it pulls its weight. The sponge is moist and fragrant, thanks to the fruit and apple trickery, and the yoghurt icing does a passable impression of the real thing. Purists will sniff and declare it's not proper hummingbird cake, and they're half right. It isn't pudding in a ballgown, it's pudding in gym kit. Still, you get a decent slice and the feeling you could have another - if only there was some real icing left.
The quantities and the method for this dish are in Authentic-ish Southern, along with 50 more. It is not out yet. The swap kit is free in the meantime.