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Hummingbird Coffee Cake

Serves 16
Time 2 hr
There’s culinary lore surrounding how hummingbird cake got its name. Some say it’s because of the noise people make while eating (a satisfied “hum”) or that people simply “hover” over the cake like birds to nectar. When you combine hummingbird flavors (pineapple and banana) with coffee cake crumbs, you’re left with an irresistible “hum-worthy” cake, perfect for brunch, afternoon tea or dessert.
Special Diets:
Ingredients
  • Canola spray oil
  • 2 3/4 cups whole wheat pastry flour, sifted, divided
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon fine sea salt, divided
  • 2 cups diced pineapple (fresh or canned), divided
  • 2 eggs, lightly beaten
  • 1 ripe banana, mashed
  • 1/2 cup canola oil
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup pecans, coarsely chopped
  • 1/2 (1 stick) cold unsalted butter, cubed
  • 1/4 cup lightly packed light brown sugar
  • 4 ounces fat-free cream cheese or Neufchâtel, at room temperature
  • 1/2 cup powdered sugar
  • Juice of 1 lemon
  • 1 teaspoon pure vanilla extract
Method

Preheat the oven to 350°F. Lightly coat 2 (9-inch) round cake pans or a 9x13-inch baking pan with spray oil.

In a large bowl, whisk together 2 cups of the flour, baking powder, baking soda and 1 teaspoon of the salt until well combined. 

In a blender or food processor, pulse 1 cup of the pineapple until slightly liquefied with some pineapple bits remaining. 

In a medium bowl, whisk together blended pineapple, remaining 1 cup diced pineapple, eggs, banana, oil, honey and cinnamon.

Fold pineapple mixture into flour mixture and gently stir until no streaks of flour are visible. 

Fold in pecans. 

Pour batter into the prepared pan(s). 

In a small bowl, combine butter, remaining 3/4 cup flour, brown sugar and remaining 1/2 teaspoon salt. Using the back of a fork, lightly mash until crumbly. Sprinkle topping over cake(s).

Bake until a toothpick inserted into center of cake(s) comes out with moist crumbs, 40 to 45 minutes. Cool completely on a wire rack.

Meanwhile, using a handheld mixer, whisk together cream cheese, powdered sugar, lemon juice and vanilla until smooth, about 1 minute. 

Add water 1 tablespoon at a time until thin enough to drizzle. 

Drizzle cooled cake(s) with icing.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Canola spray oil
  • 2 3/4 cups whole wheat pastry flour, sifted, divided
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon fine sea salt, divided
  • 2 cups diced pineapple (fresh or canned), divided
  • 2 eggs, lightly beaten
  • 1 ripe banana, mashed
  • 1/2 cup canola oil
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup pecans, coarsely chopped
  • 1/2 (1 stick) cold unsalted butter, cubed
  • 1/4 cup lightly packed light brown sugar
  • 4 ounces fat-free cream cheese or Neufchâtel, at room temperature
  • 1/2 cup powdered sugar
  • Juice of 1 lemon
  • 1 teaspoon pure vanilla extract