So why did I have to wait until 2013 to visit a San Fernando Valley bakery in southern California to have my first Hummingbird Cake happenstance?
The Hummingbird Cake recipe originally ran in the February 1978 issue of Southern Living. Since then, it has become the most requested recipe in their history.
Originally submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina, the recipe is known to have won numerous blue ribbons at county fairs. It consists of three layers of cake filled with chopped pecans, crushed pineapple and mashed bananas, topped with cream cheese frosting.
Now that I’ve set the backdrop, let’s mosey back west to Big Sugar Bakeshop in Studio City, California, where I tried their Hummingbird Cupcake.
At first bite, I thought to myself, “Where have you been all of my life?”
The cream cheese frosting was luscious, the cake moist and flavorful. I found myself saying, “Mmmm…” and thinking, “My goodness, they have coconut in here too?”
My favorite piece included the cake, frosting and pineapple on top – exceptional! Next time, I’ll save that bite for last. The only negative is that I’m accustomed to more frosting on my cupcakes. However, there was enough.
In keeping with non-regional origins, I also tried one of my favorite flavors, Boston Cream Pie. It’s their vanilla cake with vanilla bean pastry cream filling and chocolate ganache on top.
I’ve had Boston Cream cupcakes from other bakeries and I’ve been disappointed. Finally, I’ve found a place that does it right. The cake was moist and could stand alone, as could the vanilla cream and sinful ganache. Combined together, it was a delicious experience.
I give Big Sugar Bakeshop 4 out of 5 stars. I would love to give them a higher rating. However, that requires more sampling to substantiate. Moreover, I do prefer my cupcakes to be a little larger. Thankfully, their prices are reasonable. At $2.95 each, it’s a good value.
I don’t get to the San Fernando Valley often. Rest assured when I do, I will make time for Big Sugar Bakeshop.