Hi Bold Bakers
I want to introduce you to a very talented baker,
but also a very good friend of mine, Brian Hart Hoffman.
He is the editor in chief for Bake from Scratch magazine.
He's also the founder of the Bake Feed.
You've probably seen him here before on Bigger Bolder Baking
He is an incredible baker with such a unique point of view.
I wanted him to share with you a recipe that is near and dear to his heart.
So he's showing us how to make a brown butter hummingbird coffee cake.
Check it out.
Thanks so much, Gemma, and thanks for sending Kevin my way.
We are having a blast here in my hometown of Birmingham, Alabama,
in the kitchen baking, but also sharing food that I love from the south with him.
Speaking of things that we love here in the South, we love hummingbird cake.
Now the flavors of banana, pineapple, cinnamon and pecans.
What is there not to love?
But this recipe originated in Jamaica, and once it became popular
here in the South,
I imagine that we added the cream cheese frosting that you traditionally find in
the layer cake.
But I don't stop there.
I love Hummingbird in any way I can bake it.
So today I'm sharing an amazing recipe with you for a brown butter
hummingbird coffee cake.
This is your excuse to eat cake for breakfast,
lunch, dinner, dessert, or any time of the day you want.
The recipe can be found at BiggerBolderBaking.com
and you're going to love how easy it is to make.
I can't wait to show you to start things off.
I made a brown butter.
And that's something that you need to do in advance so that it can cool
to room temperature before you start with the recipe .
And I'll talk about the flavor in the process when we get to it.
But just make sure you've done
that in advance before you get everything else underway.
Then I'm going to make my Streusel So I know you're thinking
why make the topping first?
But I need it to be prepared.
So when I'm assembling the cake, it's already done.
So we'll start with a medium sized bowl and I have all purpose flour.
And to this I'm adding light brown sugar, I'm adding cinnamon and I'm adding salt.
And the first thing I'm going to do is get these ingredients all the way combined.
And this is just a simple mixture.
And you might even see some of the clumps are brown sugar.
So go ahead and get your hands in there, too.
It makes it so much easier.
Then after all of these ingredients are combined,
I'm going to add my unsalted butter
and this is nice and soft, so that's easy to combine
and toss it in the flour and cinnamon mixture
and then we're just going to get it nice and incorporated.
So using your hands or a spatula or a spoon if you wanted to.
But I like to get my streusel made by hand so I get the right consistency.
Just toss it together and get everything nice.
And combined you'll start to see things clump
and that's what we want for that
nice streusel topping to go on top of this coffee cake
with the butter fully incorporated and you see this nice clumpy texture, it's
now time to add try the cans and get them nice and evenly distributed
until we have this perfect consistency of our streusel
and then we'll set it aside and start making our cake.
I like to start by preparing my dry ingredients first.
So in a bowl I have all purpose flour.
And to this I'm adding granulated sugar,
light brown sugar.
Kosher salt.
Cinnamon and baking powder.
And I'm just going to give these a quick whisk and get everything
combined before we start adding things to the stand mixer.
This takes just a few seconds
to get a nice even consistency.
Then over here in the bowl
of your stand mixer, we'll start by adding some of our wet ingredients.
So we're going to start with some crushed pineapple that's been drained.
Two eggs.
Vanilla extract.
And a mashed, ripe banana.
Now, let's talk about bananas in this recipe.
You want to use a banana that has turned brown and that is an overripe banana
because you get such a nice flavor and sweetness from the banana.
If you use a banana that's dole grain,
the flavor can change and the texture in the cake can change.
So you want to make sure you're using that overripe banana.
Then just give us a combination with the paddle attachment until it's all combined.
Now I have my brown butter here
that I will add in just a minute once everything is already combined.
But I want to talk to you about the flavor that you get from brown butter.
You get this nice, nutty flavor that is warm,
complements the spices that are in the cake.
And I promise if you've never made anything with brown butter
and you do this, you'll be hooked up with everything combined.
Now we'll add the butter.
And you can see as it gets to room temperature, it starts to set up again
and get a little bit thicker than when it was hot
and on the stovetop.
With the border in,
we'll get this combined before we start adding our dry ingredients to the mix.
See how easy this is and it comes together so quickly
with your mixer on a low speed.
You'll start by gradually adding
this flour mixture to the butter mix struggle, and in the recipe
you'll see that we say until just combined and I'll show you what that looks like.
But we don't want to over mix this cake batter because we want
that nice tender crumb
with all of the dry ingredients.
And I want to show you what it looks like in the mixing bowl.
You can see just a little bit of the flour still remains
and there might be some flour on your paddle as well.
So go ahead and scrape that down and the sides and bottom of the bowl.
Now, all of this could be done in a bowl
using a whisk if you wanted to do this by hand.
But I find that the stand mixer makes it so much easier.
Then I'll just give this one
little final star to make sure that everything is combined.
And then I'm going to grab the cake pan and we'll get this assembled.
Now it's time to assemble our coffee cake.
So you want to bring the screws all back in, and you're going to be using an eight
inch round cake pan that you've prepared with the nonstick method that you prefer.
I know Gemma loves to use the butter wrapper and a dusting of flour.
I use a baking spray with flour,
but both are going to work perfectly in this recipe.
We're going to start by taking half of the cake batter
and spreading it into an even layer in the bottom of the pan.
And this is a really cool technique because we're going to get some extra
flavor and a hidden pocket of the streusel in the middle
of our coffee cake.
So after spreading that first
bit of batter, you're going to take one third of your store assault.
And scatter it over your cake batter.
Just a little bit more here.
So we get that nice crunch and flavor.
But for even more flavor, I have a simple cinnamon sugar here,
combination of granulated sugar and cinnamon
that I'm just going to dust over the streusel.
It's going to be a really nice extra pocket of flavor here.
So just getting more of the warm spice.
You're going to love the texture that this creates on the cake.
Then we're going to place
the remaining part of our batter over the streusel.
And for this, I like to spend a little bit over
without having to spread too much.
And so I don't want it to all go into the center right away.
So this really helps you get better results.
Back when I was in high school, I worked at a bakery
and had my very first bite of hummingbird cake .
And from then on, I've been hooked.
So having it in coffee cake form is a really nice and really delicious.
After adding the last bit of our cake batter,
use an offset spatula just to get a nice even layer
before we add the remaining part of our stress off.
And this is where you get really nice texture, delicious crunch.
The pecans get nice and toasted and you'll be hooked
on this coffee cake like I am.
But the sweetness doesn't stop here.
After we bake this cake, we're going to be adding a glaze
just to add even more deliciousness and make it a little bit like that
hummingbird layer cake.
So spread your streusel into a nice even layer.
And that's it.
Then we will bake our coffee cake
in a 350 degree Fahrenheit or 180 degrees
Celsius oven until a wooden pick inserted in the center comes out clean.
That's about 45 to 50 minutes.
But halfway through baking, you may want to cover it with a piece of aluminum foil
just to prevent the top from getting to brown.
And then you'll see this out of the oven.
And I wish you could smell it, because it's going to be amazing.
Your.
It smells so good.
After baking, I let the cake cool in the pan
for 15 minutes before inverting and turning it onto a cake plate.
But while the cake is still warm, we are going to add a glaze.
I told you there was more goodness coming.
So in a bowl I have confectioners sugar and to this
I'm adding milk and I'm adding sour cream.
And I'm just going to give this a whisk until it's nice and smooth.
And I love the way that this glaze
will melt over this warm tank.
So just quickly whisk until all of that confectioners
sugar is combined and we have a nice smooth glaze
and then we're going to spin it over the cake.
Hummingbird cake needs a sweet icing and we're going to get it
just here with this sour cream glaze.
Looks perfect.
And Weatherspoon.
You can just come in and start adding this glass to the top of the cake.
Look at that.
I wish I could smell this.
And I'm even more excited for me to cut into this cake and enjoy a slice.
Get all the glazed, though.
Don't want to leave any behind.
This is the beauty
and the decadence of hummingbird cake and a coffee cake form.
Are you ready for some good news?
Bob Bakers.
We don't even have to wait for this to cool completely to enjoy it.
So let's have a slice.
When you see that layer of stress all on the inside,
these pecans and the glaze,
you'll see how we do not want to wait
to get in here and take a bite.
Look at that.
Like I said, let's have a bite.
Hmm. Makes you want to dance a little better.
So, God,
I cannot wait for you to bake this.
So you fall in love with hummingbird cake.
You learn that this coffee cake can be eaten at all hours of the day,
and there's no excuse why you shouldn't.
I hope you'll join me over on the bake from scratch side of the world when the
magazine and cookbooks we have to offer and of course all the content online
and bake from scratch dot com and then of course the recipe
for this coffee cake can be found on BiggerBolderBaking.com
Gemma and Kevin, thank you for having me.
I have had so much fun baking with you and all of our ball bakers.
I can't wait to come back and do it again soon.