Hummingbird Coffee Cake
A gorgeous retro cake made of banana, pineapple, walnuts, a crunchy cinnamon sugar streusel, and topped with a cream cheese glaze. Make this Hummingbird Coffee Cake the perfect excuse to have cake for breakfast!
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.