When I saw the Hummingbird Coffee Cake photo, I just knew I had to get the recipe. The cake looks scrumptious.
Serves 16. Recipe by Annie, Annie’s Eats, is provided by Go Bold With Butter.
1 stick unsalted butter, at room temperature, plus more for the pan
1 cup all-purpose flour, plus more for the pan
1 cup whole-wheat flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground cinnamon
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. coconut extract (optional)
1 cup low-fat plain Greek yogurt
2 mashed bananas
2⁄3 cup shredded coconut
1 cup finely chopped pineapple
2 ozs. cream cheese, softened
2 tbls. milk
1/2 tsp. vanilla extract
3/4 cup confectioners’ sugar, plus more as needed
1⁄3 cup shredded coconut
1⁄3 cup coarsely chopped walnuts, macadamia nuts, or pecans
1. Preheat oven to 350 degrees. Thoroughly butter a bundt pan. Coat inside with flour, tapping out excess.
2. In a small bowl, combine flours, baking powder, baking soda, salt and cinnamon. Whisk to blend; set aside.
3. In bowl of electric mixer, combine butter and sugar. Beat on medium-high until light and fluffy, about 2 to 3 minutes. Mix in eggs one at a time, blending well after each addition. Blend in the extracts. Beat in yogurt until well incorporated.
4. With mixer on low speed, beat in half of dry ingredients, mixing just until incorporated. Beat in bananas and then remaining dry ingredients, again mixing just until incorporated. With a silicone spatula, gently fold in coconut and chopped pineapple.
5. Transfer batter to prepared pan and smooth into even layer. Bake, rotating halfway through, until toothpick inserted in cake comes out clean, about 50 to 55 minutes. Let cool 20 to 30 minutes in pan placed on a wire rack. Gently loosen cake from sides of pan with a knife, and carefully turn out onto cooling rack. Cool completely.
6. To make glaze, whisk together all ingredients in small bowl. If too thin, whisk in more confectioners’ sugar. If too thick, whisk in more milk 1 teaspoon at a time. Drizzle glaze over the top of the cooled cake. Sprinkle with shredded coconut and chopped nuts for garnish. Let glaze set before slicing and serving.
Cheramie Sonnier is The Advocate’s Food editor. Her email address is email@example.com.
Copyright © 2014, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved