Hummingbird Streusel Coffee Cake
This traditional Southern Hummingbird Coffee Cake highlights Georgia's Pecans, the state ingredient and Eggland's Best Eggs and is full of healthy fats!
Make This Recipe
Ingredients
- 1 cup unbleached all-purpose flour
- ½ cup old fashioned oats
- ½ cup chopped pecans, toasted
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ¼ cups sugar
- 2/3 cup vegetable oil
- 4 oz cream cheese, softened
- 3 large Eggland’s Best eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ cup mashed banana
- ½ cup crushed unsweetened canned or fresh pineapple with juices
Preparation
Line an 8 inch square baking pan with foil or parchment paper, leaving ends hanging over the side.
Preheat oven to 350°F.
In a medium bowl, stir together the flour, oats, pecans, salt, cinnamon, and 1 cup of the sugar.
Drizzle the vegetable oil into the mixture and stir together so that it clumps.
Remove ½ cup of the mixture and set aside.
In a separate bowl, beat the softened cream cheese, remaining ¼ cup sugar, one egg, and vanilla extract until smooth. Set aside.
Beat remaining 2 eggs into the cake mixture with the baking powder, banana and pineapple, just until combined.
Transfer cake batter into the prepared baking pan.
Drop cream cheese mixture by spoonful evenly over the batter and swirl gently with spatula or table knife.
Sprinkle top of cake with streusel mixture.
Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean.
Let cool, cut into squares and serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 428 |
| Fat | 26 g |
| Saturated Fat | 14 g |
| Cholesterol | 72 mg |
| Sodium | 242 mg |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Protein | 6 g |