Hummingbird Coffee Cake with Cream Cheese and Glaze
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Hummingbird Coffee Cake takes everything people love about the classic Southern dessert, bananas, pineapple, coconut, and pecans, and turns it into a soft, tender breakfast cake with a rich, buttery crumble topping and optional cream cheese glaze. It bakes in about an hour and comes together in a few simple steps. The flavor is warm, slightly fruity, and perfectly balanced between sweet and spiced and it works just as well for a weekend brunch as it does for dessert with coffee after dinner.
You can serve it warm or at room temperature, and the texture holds up well for a couple of days if you want to make it ahead. The layered crumble, half baked into the center, half crisped on top, adds texture and flavor in every bite. If you’re looking for something cozy but a little different from the usual banana bread or coffee cake, this one’s easy to make and even easier to love.
Why You’ll Love Hummingbird Coffee Cake with Cream Cheese Glaze
- Layered Crumble Texture: Half the topping bakes into the center for a soft, spiced middle layer, while the rest crisps up on top for contrast.
- Moist Without Being Heavy: Mashed bananas and pineapple keep the cake moist and tender without making it dense or soggy.
- No Mixer Needed for Topping: The crumble comes together quickly with a fork or your hands—no need to pull out extra equipment.
- Naturally Flavor-Rich: The fruit, nuts, and coconut pack in flavor, so you don’t need extra spices or complex steps to make it taste good.
- Perfect for Make-Ahead: The cake holds up well for a couple of days and stays moist, making it ideal for prepping ahead of time.
Ingredients Needed To Make Hummingbird Coffee Cake with Cream Cheese Glaze
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
Cake Ingredients
- Flour
- Baking powder
- Baking soda
- Kosher salt
- Eggs
- Coconut sugar
- Mashed ripe bananas
- Pineapple tidbits, drained
- Sweetened coconut flakes
- Unsalted butter, room temperature
- Vanilla extract
- Chopped pecans
- Ground cinnamon
Cream Cheese Layer
- Cream cheese, room temperature
- Vanilla extract
- Powdered sugar
Glaze Ingredients
- Powdered sugar
- Milk
Topping/Center Ingredients
- Chopped pecans
- Ground cinnamon
- Coconut sugar
- Flour
- Unsalted butter, room temperature
Substitutions and Variations
- Gluten-Free: Use 1.1 GF flour (as listed).
- Dairy-Free: Substitute butter with coconut oil or vegan butter; use dairy-free cream cheese and milk for glaze.
- Nut-Free: Omit pecans and add extra coconut flakes or sunflower seeds for crunch.
- Lower Sugar: Use unsweetened coconut flakes and reduce sugar in the crumble topping by 25%.
How To Make Hummingbird Coffee Cake with Cream Cheese Glaze
- Prep your pan and preheat the oven to 350°F.
- Make the crumble topping by mixing flour, coconut sugar, cinnamon, pecans, and butter until crumbly. Set aside.
- Mix the cream cheese layer by beating cream cheese, powdered sugar, and vanilla until smooth.
- Make the batter by creaming the butter and sugar, then mixing in eggs, mashed bananas, and vanilla. Stir in the dry ingredients, then fold in pineapple, coconut, and pecans.
- Assemble the cake: Layer half the batter, then the cream cheese, followed by half the crumble. Add the rest of the batter and finish with the remaining crumble.
- Bake for 55–65 minutes, then cool completely.
- Glaze the cooled cake with a simple mix of powdered sugar and milk.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
Commonly Asked Questions
Can I use a different size baking dish?
Yes, you can use a different dish, but aim for one with sides at least 2 inches high to avoid overflow. A 9×9 or an 11×7 pan will also work, but baking time may vary slightly, so keep an eye on doneness.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How do I know when the cake is done baking?
Insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready. Avoid overbaking to keep the cake moist.
Can I make this cake ahead of time?
Absolutely. This cake holds up well for a couple of days and actually tastes better after the flavors settle. Store it covered at room temperature or in the fridge if you’re glazing it in advance.
How should I store leftovers?
Keep leftovers in an airtight container. If unglazed, store at room temperature for up to 2 days. If glazed, pop it in the refrigerator and bring to room temperature before serving for the best texture.
Can I reheat this cake?
You don’t have to, but if you want to enjoy it warm, a quick 10–15 seconds in the microwave works well. Just know that the glaze may melt slightly.
What’s the best way to drizzle the glaze?
Use a spoon or fork to drizzle once the cake has cooled completely. For cleaner lines, you can also transfer the glaze to a small zip-top bag, snip a corner, and pipe it over the top.
Can I skip the glaze?
Yes, the cake is flavorful enough to stand on its own thanks to the fruit and crumble topping. The glaze just adds an extra creamy touch. If you want something thicker, you can use cream cheese frosting instead.
What’s the texture like?
It’s soft and tender with a slightly dense crumb, balanced by a buttery, slightly crisp topping and a creamy glaze. The fruit keeps it moist, and the nuts and coconut give it texture.
Hummingbird Coffee Cake with Cream Cheese Glaze
Equipment
- Mixing bowls (3 total)
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 9-inch springform pan with 3-inch sides
- Toothpick for doneness check
Ingredients
Cake
- 2 cups 1.1 GF flour or substitute with all-purpose flour
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 large eggs
- ½ cup coconut sugar substitute with granulated sugar or brown sugar
- 1 cup mashed ripe bananas about 2 medium bananas
- 1 cup pineapple tidbits drained
- ½ cup sweetened coconut flakes sub unsweetened coconut for less sweetness
- ½ cup unsalted butter room temperature
- 2 tsp vanilla extract
- ½ cup chopped pecans sub walnuts
- ½ tsp ground cinnamon
Cream Cheese Layer
- 8 oz cream cheese room temperature
- 1 tsp vanilla extract
- ¼ cup powdered sugar
Topping/Center
- 1 ¼ cups chopped pecans
- 1 tsp ground cinnamon
- ½ cup coconut sugar sub brown sugar
- 1 cup 1.1 GF flour or all-purpose flour
- ½ cup unsalted butter room temperature
Glaze
- 2 tbsp milk adjust for drizzle consistency
- 1 ½ cups powdered sugar
Instructions
- Preheat oven to 350°F. Spray an 8×8 or 9” round baking dish (with at least 2” sides) with nonstick baking spray.
- Make the Crumble: In a bowl, combine all topping ingredients. Mix with a fork or hands until a crumbly mixture forms. Set aside.
- Make the Cream Cheese Layer: In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- Make the Cake Batter: In a large bowl, beat together butter and coconut sugar for 3 minutes until light and fluffy. Add eggs, mashed banana, and vanilla extract. Mix until combined, scraping down the sides. Stir in dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. Fold in pineapple tidbits, coconut flakes, and chopped pecans.
- Assemble the Cake: Pour half the cake batter into the prepared baking dish. Spread the cream cheese mixture over the batter evenly. Sprinkle half of the crumble topping over the cream cheese layer. Add the remaining cake batter on top and gently spread. Finish with the remaining crumble topping.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for at least 30 minutes.
- Make the Glaze: In a bowl, whisk powdered sugar with 2 teaspoons of milk. Add more milk as needed until the glaze is smooth and drizzable.
- Finish: Drizzle glaze over the cooled cake. Slice and enjoy!
Notes
Substitutions & Variations
- Gluten-Free: Use 1.1 GF flour (as listed).
- Dairy-Free: Substitute butter with coconut oil or vegan butter; use dairy-free cream cheese and milk for glaze.
- Nut-Free: Omit pecans and add extra coconut flakes or sunflower seeds for crunch.
- Lower Sugar: Use unsweetened coconut flakes and reduce sugar in the crumble topping by 25%.
Nutrition
This is one of those cakes that feels like you’ve made something special without a ton of effort. It’s got that cozy, homemade flavor that makes people ask for the recipe. I like it best the next day with a cup of coffee, but honestly, it’s great anytime. If you try it, let me know how it goes or what you change up.
Wow
Looks yummy and going to buy ingredients and bake
Yum Yum! I cant wait to make this cake
Can this be made in a Bundt pan?
Absolutely 🙂
Is there a homemade pistachio butter you can make instead of buying it? Thank you
at this time, Danielle loves the one she purchases 🙂 but you can absolutely make one