This Hummingbird Coffee Cake is a delightful blend of tropical sweetness and cozy comfort, perfect for any morning or afternoon treat. With its moist, tender crumb and bursts of pineapple, banana, and pecans, every bite is a symphony of flavors and textures. The warm aroma of cinnamon and vanilla fills your kitchen as it bakes, promising a slice of pure indulgence in just 45 minutes.
What makes this cake truly special is its effortless preparation—ready to mix in just one minute! Topped with a buttery crumble and a drizzle of glaze, it’s a crowd-pleaser that feels both nostalgic and fresh. Whether served with coffee or as a dessert, it’s a recipe that’s sure to become a cherished favorite.
Ingredients for Hummingbird Coffee Cake
- Browned Butter:
- ½ cup (113 grams) unsalted butter
- Streusel:
- ⅓ cup (42 grams) all-purpose flour
- ¼ cup (55 grams) firmly packed light brown sugar
- ½ teaspoon (1 gram) ground cinnamon
- ¼ teaspoon (0.75 grams) kosher salt
- 3½ tablespoons (49 grams) unsalted butter (softened)
- ½ cup (57 grams) pecan halves (chopped)
- Cake:
- 2 large eggs
- 1 large banana (mashed)
- ½ cup (100 grams) drained crushed pineapple
- 1 teaspoon vanilla extract
- 1½ cups (188 grams) all-purpose flour
- ¾ cup plus 1 tablespoon (162 grams) granulated sugar (divided)
- ¼ cup (55 grams) firmly packed light brown sugar
- ¾ teaspoon (2.25 grams) kosher salt
- ¾ teaspoon (3.75 grams) baking powder
- 1 teaspoon (2 grams) ground cinnamon (divided)
- Glaze:
- ½ cup (60 grams) confectioners’ sugar
- 2 tablespoons sour cream
- 1½ teaspoons whole milk
Step-by-Step Instructions
- Preheat oven: Preheat your oven to 350°F (180°C). Grease an 8-inch round deep cake pan with baking spray or butter and dust with flour.
- Make Browned Butter: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat and let cool to room temperature.
- Prepare Streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Stir in softened butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in chopped pecans.
- Make Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, mashed banana, pineapple, and vanilla at medium speed until combined, 1 to 2 minutes. Stir in cooled browned butter.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, ¾ cup (150 grams) granulated sugar, brown sugar, salt, baking powder, and ½ teaspoon (1 gram) cinnamon. Gradually add this mixture to the browned butter mixture, beating just until combined.
- Add Cinnamon-Sugar: In a small bowl, stir together the remaining 1 tablespoon (12 grams) granulated sugar and remaining ½ teaspoon (1 gram) cinnamon.
- Layer Batter and Streusel: Spread half of the batter into the prepared pan. Sprinkle with one-third of the streusel and the cinnamon-sugar mixture. Top with the remaining batter, smoothing the top with an offset spatula. Sprinkle with the remaining streusel.
- Bake: Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Loosely cover with foil to prevent excess browning, if necessary. Let cool in the pan for 15 minutes. Run a sharp knife around the edges of the cake to loosen the sides. Invert onto a plate, and then invert again onto a wire rack.
- Make Glaze: In a small bowl, whisk together confectioners’ sugar, sour cream, and milk. Pour the glaze over the warm cake.
Perfect Pairings: Serving Suggestions
This Hummingbird Coffee Cake is a delightful treat on its own, but it shines even brighter with a few thoughtful accompaniments. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast or brunch, pair it with a cup of freshly brewed coffee or a tropical fruit smoothie to complement the pineapple and banana flavors.
Keep It Fresh: Storage and Reheating Tips
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place a slice in the microwave for 10-15 seconds or warm it in a 300°F (150°C) oven for 5-7 minutes. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Feel free to customize this cake to suit your taste! Swap the pecans for walnuts or omit nuts entirely if preferred. For a tropical twist, add shredded coconut to the batter or streusel. If you’re not a fan of pineapple, try using unsweetened applesauce instead. You can also experiment with different spices like nutmeg or cardamom for a unique flavor profile.
Time-Saving Hacks for Busy Bakers
To streamline the process, prepare the streusel and browned butter a day ahead and store them in the fridge. Use a food processor to quickly chop pecans or mix the streusel. If you’re short on time, skip the glaze—the cake is still delicious without it. These small adjustments can make baking this treat even more manageable on a busy day.
Essential Equipment Guidance
For best results, use an 8-inch round deep cake pan to ensure the cake bakes evenly. A stand mixer with a paddle attachment makes combining the batter a breeze, but a hand mixer works just as well. An offset spatula is handy for smoothing the batter, and a wire rack is essential for cooling the cake properly. Don’t forget a wooden pick to test for doneness!
Hummingbird Coffee Cake
Ingredients
Browned Butter
- ½ cup unsalted butter 113 grams
Streusel
- ⅓ cup all-purpose flour 42 grams
- ¼ cup firmly packed light brown sugar 55 grams
- ½ teaspoon ground cinnamon 1 gram
- ¼ teaspoon kosher salt 0.75 grams
- 3½ tablespoons unsalted butter 49 grams, softened
- ½ cup pecan halves 57 grams, chopped
Cake
- 2 large eggs
- 1 large banana mashed
- ½ cup drained crushed pineapple 100 grams
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour 188 grams
- ¾ cup plus 1 tablespoon granulated sugar 162 grams, divided
- ¼ cup firmly packed light brown sugar 55 grams
- ¾ teaspoon kosher salt 2.25 grams
- ¾ teaspoon baking powder 3.75 grams
- 1 teaspoon ground cinnamon 2 grams, divided
Glaze
- ½ cup confectioners’ sugar 60 grams
- 2 tablespoons sour cream
- 1½ teaspoons whole milk
Instructions
- Preheat oven to 350°F (180°C). Grease an 8-inch round deep cake pan with baking spray or butter and dust with flour.
- Browned Butter: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature.
- Streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Stir in butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in pecans.
- Cake: In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, banana, pineapple, and vanilla at medium speed until combined, 1 to 2 minutes. Stir in browned butter.
- In a medium bowl, whisk together flour, ¾ cup (150 grams) granulated sugar, brown sugar, salt, baking powder, and ½ teaspoon (1 gram) cinnamon. Gradually add flour mixture to browned butter mixture, beating just until combined.
- In a small bowl, stir together remaining 1 tablespoon (12 grams) granulated sugar and remaining ½ teaspoon (1 gram) cinnamon. Spread half of batter into prepared pan. Sprinkle with one-third of streusel and cinnamon-sugar mixture. Top with remaining batter, smoothing top with an offset spatula. Sprinkle with remaining streusel.
- Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan the 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack.
- Glaze: In a small bowl, whisk together confectioners’ sugar, sour cream, and milk. Pour over warm cake.
