Hummingbird Coffee Cake

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Ingredients

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

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

1. 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

1. 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

1. 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.
2. 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.
3. 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.
4. 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

1. In a small bowl, whisk together confectioners’ sugar, sour cream, and milk. Pour over warm cake.