A gorgeous retro cake made of banana, pineapple, walnuts, a crunchy cinnamon sugar streusal, and topped with a cream cheese glaze. Make this Hummingbird Coffee Cake the perfect excuse to have cake for breakfast!
You know how I know it’s time to bake with bananas? By the colony of fruit flies that have migrated to my kitchen. They hit the mecca every week. I think they’ve finally made it into the iron age, because I swear they’re wielding swords now. I want to tell them they don’t need to fight! The bananas are coming every Thursday so they can party until I get to them. I know….Ew. Guys, I swear this Hummingbird Coffee Cake is fruit fly free.
Until I started blogging, I have never heard of this wondrous cake called Hummingbird Cake. It was in a 1978 Southern Living issue so I was already sold on it’s vintage charm. I’m a retro / vintage addict. I did a little research and discovered it was the most requested cake in Southern Living history. Double sold. I knew I had to make this. I also wanted an excuse to eat a cake smothered in cream cheese glaze for breakfast. Enter: Hummingbird Coffee Cake. Ta Da!
Hummingbird Coffee Cake
Ingredients
Hummingbird Cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 large eggs beaten
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 8-ounce can crushed pineapple, undrained
- 1/2 cup chopped pecans
- 1 mashed banana
Cinnamon Streusel Topping
- 1 cup all purpose flour
- 1 cup light brown sugar
- 1/2 cup softened butter
- 1 teaspoon cinnamon
Cream Cheese Glaze
- 4 oz room temperature cream cheese
- 1 cup powdered sugar
- 1/4 cup room temperature butter
- 1/2 tsp vanilla extract
- 1/2 cup whole milk or cream
Instructions
Hummingbird Cake
- Preheat oven to 350 F. Prepare a 9 x 13 baking dish with foil and cooking spray.
- In a large bowl whisk together the flour, baking soda, salt, sugar, and cinnamon.
- In another bowl, whisk the eggs until beaten. Mix in the oil, vanilla, pineapple, banana, and pecans. Don’t beat, just mix until combined.
- Then gently fold the wet ingredients into the dry ingredients, being careful to not over mix.
- Pour the batter in the pan.
- In a medium bowl mix together the streusal ingredients until it resembles wet sand.
- Sprinkle over the batter and bake for 40-50 minutes, or until an inserted toothpick comes out clean.
Cream Cheese Glaze
- With an electric mixer, beat together the cream cheese, butter, sugar, and vanilla.
- Slowly mix in the milk until smooth and creamy.
- Pour on top of coffee cake servings.
Some more of my favorites:
Salted Caramel Hummingbird Cupcakes
Wow! This cake looks amazing. I just love the cinnamon streusel on top – I’m all about that gorgeous crumb!
Thanks Jessica!
Ooh yum!! I don’t think I’ve ever eaten hummingbird cake, but oh man does it sound good! I always have bananas hanging around (sometimes a little too long…) so this is perfect. Yum!
Thanks Alyssa! You should totally try it sometime. It’s so easy and so good!
Yum! I remember the first time I had hummingbird cake… all the flavors are just so sweet and delicious and it begs to be eaten alongside some tea. This coffee cake is perfect for that!
Thanks so much Medha! I’m totally addicted to it now 🙂
OMG. I love hummingbird anything, this looks freaking delish. Pinned!
Thank you Erica!
Hummingbird cake is actually mentioned in “To Kill A Mockingbird”. The first time I tasted it was in 8th Grade after reading the novel. :)This looks delicious.
Thank you Erin! I never knew that 🙂
Totally love this coffee cake! Had to share on my facebook page!
Thank you so much Christin!
What? You mean I now have a compelling excuse to eat cake for breakfast. Where was this when I was growing up begging my mom for a breakfast full of cakes and ice cream? This looks divine and I can see why it would have been double sold. Do you think in today’s world it would break the internet?
haha! Thanks Lynn 🙂
This? Looks absolutely amazing. It’s almost 11pm here, but I want to make this right now! (is that wrong?) And funny, but that’s exactly how I gauge ripeness of my bananas too. 🙂
Ha! I always make sweets even if it’s late. no one has to know!
This looks fabulous but before I proceed, can you please clarify the amount of flour needed?
“1 1.2 cups all-purpose flour” ???
Is this supposed to be 1 and 1/2 cups of flour?
Thanks.
Nina,
It’s a typo. I’m sorry! It is 1 and 1/2 cups flour 🙂
Just so you know, this typo has still not been corrected in the recipe, which still asks for “1 1.2 cups”.
Thank you! Just fixed it ????