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Slice of Brown Butter Hummingbird Cake on a plate

Brown Butter Hummingbird Cake

Brown Butter Hummingbird Cake is classic southern hummingbird bundt cake with a brown butter twist and a luscious cream cheese glaze!
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Ingredients

For the cake:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces (8 tablespoons) unsalted butter
  • 1 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 cup mashed banana about 3 medium
  • ½ cup milk room temperature
  • ½ cup crushed pineapple drained well
  • ½ cup sweetened shredded coconut
  • 1 teaspoon pure vanilla extract

For the glaze:

  • 4 ounces cream cheese room temperature
  • 1 cup powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons milk
  • Toasted pecans and coconut flakes for garnish (optional)

Instructions 

Prepare the cake:

  • Preheat the oven to 350 degrees, and spray a bundt pan generously with cooking spray. Set aside.
  • Prepare an ice bath. In a small, stainless steel pot, heat the butter over low heat until melted. Increase the heat to medium and cook the butter until the milk solids turn golden brown and the butter has a nutty aroma. Place in the ice bath to cool.
  • Meanwhile, whisk together the flour, baking powder, baking soda and salt in a small bowl. Set aside.
  • Place the brown sugar and granulated sugar in a large bowl. When the butter has solidified around the edges and is no longer hot, remove from the pan with a rubber scraper and place in the bowl with the sugars. Beat on medium high speed until light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, beating on low speed until incorporated.
  • Add the banana, milk, pineapple, coconut, and vanilla, and beat on low until combined.
  • Fold in the dry ingredients just until incorporated, then pour into the prepared bundt pan and spread as evenly as possible.
  • Bake on the middle rack of the oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Cool for about 30 minutes on a wire rack, then run a knife around the edges and center of the cake carefully, and invert onto the wire rack to cool completely out of the pan.

Prepare the glaze:

  • Beat the cream cheese on medium high until smooth, about 2-3 minutes.
  • Add the powdered sugar and beat on low speed until combined. Increase the speed to medium high and beat until smooth and fluffy, 2 more minutes.
  • Beat in the vanilla and 2 tablespoons of the milk on low speed. Check the consistency -- the glaze should pour easily from a spoon. Add the remaining 1 tablespoon of milk if the glaze is not thin enough to pour.
  • Place the cooled cake on a serving plate. Pour or spoon the glaze over the top carefully. Top with toasted, chopped pecans and coconut flakes. Enjoy!

Notes

  • To toast pecans, place them on a rimmed baking sheet in a 350 degree oven for 10 minutes, until fragrant.
  • To toast coconut flakes, place in a 350 degree oven for 3 minutes, keeping a close eye on them as they burn quickly.
  • Store leftover hummingbird cake in the refrigerator for up to 5 days.

Nutrition

Calories: 337kcal, Carbohydrates: 53g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Cholesterol: 54mg, Sodium: 259mg, Fiber: 2g, Sugar: 32g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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