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overhead view of Hummingbird Coffee Cake on plate
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5 from 1 vote

Hummingbird Coffee Cake

Hummingbird Coffee Cake is the perfect excuse to have cake for breakfast. It is flavorful and goes well with a hot cup of coffee.
Prep Time10 mins
Cook Time45 mins
Resting Time10 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: coffee cake, hummingbird coffee cake
Servings: 8
Calories: 512kcal


  • 1/2 cup unsalted butter
  • Streusel Topping:
  • 1/3 cup all-purpose flour
  • 1/4 cup brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 1/2 tablespoons unsalted butter, softened
  • 1/2 cup pecans, chopped
  • Cake:
  • 2 large eggs
  • 1 large banana, mashed
  • 1/2 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup brown sugar, firmly packed
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons sour cream
  • 1 1/2 teaspoons milk


  • Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray and lightly dust with flour.
  • In a medium saucepan over medium heat, melt 1/2 cup butter until it turns medium-brown in color and has a nutty aroma.
  • Remove from the heat and all to cool to room temperature.
  • In a small bowl, whisk together 1/3 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  • Cut in the 3 1/2 tablespoons butter until crumbly and stir in the pecans. Set aside.
  • Using a stand mixer with the paddle attachment, mix together the eggs, banana, pineapple, and vanilla until combined.
  • In a small bowl, whisk together the flour, sugar, brown sugar, salt, baking powder, and cinnamon.
  • Slowly add to the egg mixture and continue mixing until combined.
  • Sprinkle with half the streusel mixture at the bottom of the prepared baking pan.
  • Top with 1/2 of the cake mixture and spread evenly.
  • Sprinkle with the other half of the streusel mixture and top evenly with the rest of the cake mixture.
  • Place in the oven and bake 40 to 45 minutes, until a cake tester comes out clean. Remove from oven and all to cool in the pan on a cooling rack for 10 to 15 minutes. Run a knife along the edges and remove from the pan.
  • Make the glaze in a small bowl, whisk together the powdered sugar, sour cream, and milk until smooth. Drizzle evenly over the top of the cake while still warm.


*Recipe adapted from Bake from Scratch (https://www.bakefromscratch.com/browned-butter-hummingbird-coffee-cake/)


Calories: 512kcal | Carbohydrates: 72g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 364mg | Potassium: 236mg | Fiber: 2g | Sugar: 47g | Vitamin A: 630IU | Vitamin C: 4.8mg | Calcium: 57mg | Iron: 2mg