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overhead view of Hummingbird Coffee Cake on plate
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4.34 from 3 votes

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: 497kcal

Ingredients

  • ½ cup unsalted butter
  • Streusel Topping:
  • cup all-purpose flour
  • ¼ cup brown sugar, firmly packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 ½ tablespoons unsalted butter, softened
  • ½ cup pecans, chopped
  • Cake:
  • 2 large eggs
  • 1 large banana, mashed
  • ½ cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, firmly packed
  • ¾ teaspoon salt
  • ¾ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • Glaze:
  • ½ cup powdered sugar
  • 2 tablespoons sour cream
  • 1 ½ teaspoons milk

Instructions

  • Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray and lightly dust with flour. Set aside.
  • In a medium saucepan over medium heat, melt ½ cup butter until it turns medium-brown in color and has a nutty aroma.
  • Remove from the heat and allow it to cool to room temperature.
  • In a small bowl, whisk together ⅓ cup all-purpose flour, ¼ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt.
  • Mix in the 3 ½ tablespoons softened butter until the mixture is crumbly and stir in the ½ cup pecans. Set aside.
  • Using a stand mixer with the paddle attachment, mix together the 2 large eggs, 1 large banana, ½ cup crushed pineapple, and 1 teaspoon vanilla extract until combined. Add in the ½ cup browned butter and continue mixing until combined.
  • In a separate small bowl, whisk together the 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ¼ cup brown sugar, ¾ teaspoon salt, ¾ teaspoon baking powder, and ½ teaspoon ground cinnamon.
  • Slowly add the flour mixture into the egg mixture and continue mixing on low speed until combined.
  • Sprinkle with half the streusel mixture at the bottom of the prepared baking pan.
  • Top with ½ 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 at 350 degrees F. 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 of the cake and remove from the pan.
  • Make the glaze in a small bowl, whisk together the ½ cup powdered sugar, 2 tablespoons sour cream, and 1 ½ teaspoons milk until smooth. Drizzle evenly over the top of the cake while still warm.

Notes

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

Nutrition

Calories: 497kcal | Carbohydrates: 69g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 362mg | Potassium: 209mg | Fiber: 2g | Sugar: 44g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg