Browned Butter Humminghbird Coffee CakeA crumble topping and a bit of glaze -- these are definitive components of coffee cake. Always unfrosted, a coffee cake appeals to me as a baker and as an eater. A single layer baked in a nice, small 8-inch pan, this is comfort food as a cake.

The January/February 2017 issue of Bake From Scratch includes recipes for five beautiful coffee cakes. I’ve won with the “Browned Butter Hummingbird Coffee Cake.” I have absolutely no history with hummingbird cake, but I was pulled in by the ingredient list. Hummingbird cake is a tradition of the American South, incorporating banana and crushed pineapple and pecans and cinnamon.

Assemble this cake calmly, first browning and cooling a stick of butter. The crumbly streusel is mixed by hand, the pecans stirred in. The batter in combined in the stand mixer, then layered with the streusel in the small pan. I baked my cake for 53 minutes.

Browned Butter Hummingbird Coffee Cake sliceThe glaze thickness is perfect. As moist as a wonderful coffee cake, this one tastes of banana and cinnamon. Appreciate the pecans.

PREP TIME: devote two hours to the prep and baking
TASTE: coffee cake moistened by banana and pineapple, topped with pecan crumbles, and drizzled with a thick glaze

I can’t stop here. Next time, I’ll dig into this same January/February 2017 issue of Bake From Scratch, to make the “Cinnamon Twist.” That’s right. I’ll twist yeasted cinnamon roll dough into a buttery bread. Come back to my site next week, to share this with me.