Browned Butter Hummingbird Coffee Cake

Browned Butter Hummingbird Coffee Cake arrived at my kitchen counter on a sleepy fall morning when I was craving something that felt like a warm hug and a little bit fancy without much fuss. I remember pulling ripe banana from the fruit bowl and thinking about the sticky sweet pineapple in the fridge, then deciding to let browned butter do the heavy lifting for flavor. That first bite, still slightly warm, had that toasty nutty note from the browned butter that made me stop and actually listen to the soft crumb sighing as I cut through it.

Over the years I have tweaked this cake into something I reach for whenever I want a crowd pleasing, comforting treat that is still homey. The marriage of mashed banana, drained crushed pineapple, and a generous scattering of chopped pecan gives a texture that is at once tender and pleasantly nutty. I like to make it the morning of a brunch because the aroma fills the house in a way that announces good things are happening. Sometimes I bring the pan to neighbors, other times I slice it into wedges for a lingering coffee moment on my back porch.

Shopping List for Browned Butter Hummingbird Coffee Cake

These ingredients work together to build flavor, texture, and structure. The brown sugar and granulated sugar sweeten and caramelize, while the all purpose flour and eggs form the cake’s tender crumb. The fruit elements add moisture and brightness, and the pecans and streusel create a needed crunchy counterpoint. Every ingredient plays a clear role, from lift to richness, so I recommend using the listed amounts for best results.

• 1/2 cup (113 grams) unsalted butter: Browned and melted to develop a nutty, caramelized flavor that forms the base fat for the cake and adds depth to the overall aroma and taste; allow to cool slightly before incorporating to preserve texture.
• cup (42 grams) all-purpose flour: Measured to provide structure and bulk to the streusel-like topping while balancing moisture; sift or whisk to remove lumps and ensure even distribution in the crumb topping.
• 1/4 cup (55 grams) firmly packed light brown sugar: Packed to add concentrated molasses sweetness and moist texture to the topping layer while complementing the browned butter and spices with a chewy richness.
• 1/2 teaspoon (1 gram) ground cinnamon: Ground and added to the topping to introduce warm, aromatic spice that highlights the sweetness of the brown sugar and enhances the pecans; use freshly ground for best flavor.
• 1/4 teaspoon (0.75 grams) kosher salt: Measured to sharpen and balance sweetness in the topping, enhancing other flavors while helping control yeast or leavening interactions in small quantities.
• 3 1/2 tablespoons (49 grams) unsalted butter, softened: Softened and creamed with sugars to provide tenderness, moisture, and lift in the cake batter while contributing a rich buttery flavor and aiding in emulsification with eggs.
• 1/2 cup (57 grams) pecan halves, chopped: Chopped to add crunchy texture and toasted, buttery flavor to both topping and cake; toast lightly for extra aroma and ensure even chopping for consistent bites.
• 2 large eggs: Beaten to incorporate air and structure into the cake batter; eggs also provide moisture, richness, and help emulsify the batter for a uniform crumb.
• 1 large banana, mashed: Mashed to add natural sweetness, moisture, and tenderizing fruit flavor to the batter; ripe bananas enhance moistness and contribute a subtle tropical note.
• 1/2 cup drained crushed pineapple: Drained to contribute concentrated pineapple flavor and juiciness without excess liquid that could overly wet the batter; disperses fruity acidity and sweetness throughout the cake.
• 1 teaspoon vanilla extract: Added to provide aromatic vanilla warmth and to enhance other flavors in the batter; fold in gently to distribute flavor evenly without overmixing.
• 1 1/2 cups (188 grams) all-purpose flour: Measured to deliver primary structure and gluten development for the cake crumb; combine with leaveners and salts to ensure even texture and rise.
• 3/4 cup plus 1 tablespoon (162 grams) granulated sugar, divided: Divided to dissolve in the batter and topping, offering bulk sweetness and aiding creaming to trap air for a tender, airy crumb when beaten with butter and eggs.
• 1/4 cup (55 grams) firmly packed light brown sugar: Packed to introduce a second layer of molasses sweetness and moisture in the batter, complementing granulated sugar for complexity and chew in the finished cake.
• 3/4 teaspoon (2.25 grams) kosher salt: Measured to season and balance sweetness in the batter, enhancing flavor clarity and moderating the sweetness of sugars and fruit components.
• 3/4 teaspoon (3.75 grams) baking powder: Measured to provide chemical leavening that creates lift and a light, tender crumb when combined with liquids and air incorporated during mixing.
• 1 teaspoon (2 grams) ground cinnamon, divided: Divided to impart warm, aromatic spice into both the batter and topping; sprinkle portions where directed to create balanced cinnamon notes throughout the cake.
• 1/2 cup (60 grams) confectioners’ sugar: Sifted or whisked to create a smooth, light glaze base that adds a sweet finish and glossy appearance while melting into the warm cake for added moisture.
• 2 tablespoons sour cream: Whisked to thin the confectioners’ sugar into a pourable glaze, adding slight tang and silkiness that balances the cake's sweetness and enriches mouthfeel.
• 1 1/2 teaspoons whole milk: Measured to thin and loosen the glaze, contributing a touch of dairy richness that helps the glaze set with a creamy, smooth consistency.

Cooking Method for Browned Butter Hummingbird Coffee Cake

I like to think of this method as a comforting ritual rather than a strict procedure. From browning butter to layering the streusel, each stage builds aroma and texture, so move thoughtfully and trust your senses. Keep a watchful eye on the browned butter and the cake while it bakes, because timing and visual cues matter more than the clock alone.

1. Preheat oven to 350°F. Spray an 8-inch round deep cake pan with baking spray with flour.: You will notice a warm, clean scent as the oven nears temperature, and preheating ensures even rise and baking. Preparing the pan prevents sticking, and the flour in the spray creates a fine barrier that helps the cake release smoothly. A common mistake is to skip preheating, which can cause uneven rising and a denser center. Check the oven thermometer if your oven runs hot or cold, because inaccurate temperature will alter baking time and the crumb's final texture.
2. For browned butter: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature.: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature. : At first the butter will foam and hiss gently, then the milk solids will begin to brown and release a toasty, hazelnut like scent that signals readiness. The color should be a warm amber, never black, and the sound will quiet when the water has evaporated. Cooling is important so you do not scramble the eggs in the batter or melt softened components. The common pitfall is leaving it on too long; burnt butter tastes bitter, so transfer off heat the instant it reaches a medium-brown hue and aromatic note.
3. For streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Stir in butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in pecans.: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Stir in butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in pecans. : As you rub the butter into the dry ingredients, you will feel the mixture shift from powdery to pebble like clumps. The brown sugar will bind slightly, giving a tender crumble that bakes into crisp bits. Adding chopped pecans provides contrast and toasty flavor. Avoid overworking the mixture, because too fine a streusel will lose that pleasant bite; stop when you have a mix of pea to dime sized crumbs.
4. For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, banana, pineapple, and vanilla at medium speed until combined, 1 to 2 minutes. Stir in browned butter.: In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, banana, pineapple, and vanilla at medium speed until combined, 1 to 2 minutes. Stir in browned butter. : The batter will smell bright from the pineapple and vanilla , and you'll see the mashed banana swirl into a glossy mixture. Adding the cooled browned butter at this point disperses the toasty flavors evenly without cooking the eggs. A typical error is adding hot butter too soon, which can curdle the mixture; ensure the butter is at room temperature before folding it in.
5. In a medium bowl, whisk together flour, 3/4 cup (150 grams) granulated sugar, brown sugar, salt, baking powder, and 1/2 teaspoon (1 gram) cinnamon. Gradually add flour mixture to browned butter mixture, beating just until combined.: You will notice the dry mixture dust the batter before fully incorporating, then the texture will thicken into a cohesive, pourable batter. Whisking the dry ingredients first ensures the baking powder and spices are evenly distributed, which helps the cake rise uniformly and develop consistent flavor. Overmixing at this stage will activate gluten and produce toughness, so stop once you no longer see dry streaks.
6. In a small bowl, stir together remaining 1 tablespoon (12 grams) granulated sugar and remaining 1/2 teaspoon (1 gram) cinnamon. Spread half of batter into prepared pan. Sprinkle with one-third of streusel and cinnamon-sugar mixture. Top with remaining batter, smoothing top with an offset spatula. Sprinkle with remaining streusel.: The visual cues here are important, you want an even first layer that is not too thin, and a generous but not overwhelming streusel scatter. The cinnamon sugar will caramelize during baking, producing little pockets of crunch and sweetness. Use an offset spatula to smooth the top so it bakes evenly. Avoid packing the streusel into the batter, because pressed crumbs will sink and not crisp properly.
7. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack.: During baking you will see the edges pull slightly from the pan and the top achieve a golden color, and when you tap the center it should sound set rather than jiggly. Tent with foil if the top gets too dark before the center is cooked. Cooling in the pan allows the crumb to finish setting, while the double invert helps the cake release without breaking the crust. Cutting too soon can cause the cake to crumble, so be patient and use a gentle hand when loosening the sides.
8. For glaze: In a small bowl, whisk together confectioners’ sugar, sour cream, and milk. Pour over warm cake.: In a small bowl, whisk together confectioners’ sugar, sour cream, and milk. Pour over warm cake. : The glaze should be smooth and glossy, with a slight tang from the sour cream that balances the sweetness. Pouring it while the cake is warm helps it spread and mingle with the streusel without melting away completely. If the glaze is too thick, add a little more milk , a teaspoon at a time, until pourable. A common mistake is making the glaze too thin, which causes it to run off; aim for a ribbon like stream when you lift the whisk.

Pro Tips and Tweaks

I like to offer practical, immediately useful tweaks that improve texture and flavor without complicating the process. These tips will help you nail the browned butter and keep the cake moist, while also giving options to adapt the cake to your pantry and preferences.

• Master the browned butter aroma, watch and smell as the butter changes from foamy to golden brown, and transfer it off heat the moment you detect a nutty scent to avoid burning.
• Measure flour correctly, spoon it into the measuring cup and level with a knife rather than scooping, to prevent a dry, heavy cake from too much all purpose flour.
• Drain pineapple thoroughly, press the crushed pineapple in a sieve or towel to remove excess juice, which keeps the cake from becoming soggy in the middle.
• Room temperature eggs for best texture, take eggs out of the fridge 20 to 30 minutes before mixing so they blend smoothly and support a tender crumb.
• Cinnamon sugar layer trick, combine part of the granulated sugar with cinnamon and sprinkle between batter layers for little caramelized pockets that elevate each bite.
• Streusel consistency, aim for pea to dime sized crumbs so you get both crunchy and softer streusel bits after baking, and avoid overworking the mixture.
• Glaze texture control, whisk confectioners\u2019 sugar with sour cream and add milk slowly to reach a pourable consistency that clings to the warm cake.
• Test for doneness properly, insert a wooden pick in the center; a few moist crumbs are fine, but raw batter indicates more time is needed to avoid a gummy center.
• Let it rest, allow the cake to cool 15 minutes in the pan before inverting to maintain the crumb structure and prevent breakage of the crust.
• Toast pecans briefly, for about 3 to 5 minutes in a dry skillet to deepen flavor, but stir constantly to prevent burning which will introduce bitterness.

Serving Ideas for Browned Butter Hummingbird Coffee Cake

This cake is wonderfully flexible, fitting into breakfasts, brunches, and dessert spreads. Serve it warm with a light glaze for coffee hour, or slice it as a sweet finish to a casual dinner. It travels well for potlucks, and the flavors feel especially appropriate during the fall season when browned butter and cinnamon are most comforting. Store slices in an airtight container at room temperature for short term, or refrigerate for longer keeping.

• Brunch centerpiece, slice the cake into wedges and arrange on a platter alongside fresh fruit and coffee for a relaxed weekend brunch that balances sweet and bright flavors.
• Coffee break, pair slices with a strong cup of coffee or tea, letting the browned butter and cinnamon cut through the drink’s bitterness for a satisfying mid morning treat.
• Potluck favorite, bring the cake to gatherings at room temperature; it slices neatly and holds up on a buffet table for several hours without drying out if covered.
• Seasonal occasions, this is ideal for fall celebrations where warm spices and nutty notes are welcome, such as casual holiday breakfasts or weekend hosting.
• Storage and reheating, keep leftover slices in an airtight container for up to three days at room temperature, or refrigerate up to five days; reheat gently in a low oven to revive some of the original warmth and texture.
• Serving style, for a slightly more decadent presentation, serve a warm slice with a dollop of whipped cream or a scoop of vanilla ice cream, though the cake is delightful on its own.
• Make ahead, you can bake the cake the day before and glaze it the morning you plan to serve, which helps the glaze remain glossy and fresh.

FAQ

Conclusion

This Browned Butter Hummingbird Coffee Cake stands out because it layers tropical fruit, warm spice, and the deep, toasty richness of browned butter into a tender, textured cake. The contrasts between soft crumb, crunchy streusel, and a tangy glaze make it both comforting and interesting to eat. Give it a try on a cool morning or bring it to your next casual gathering; it has a knack for making ordinary moments feel a bit more special and earning compliments without any fuss.

Browned Butter Hummingbird Coffee Cake

Browned Butter Hummingbird Coffee Cake is a tender, tropical inspired coffee cake with mashed banana, crushed pineapple, and toasted pecans, enriched by nutty browned butter and a crisp streusel. This easy crowd pleaser offers a soft crumb, spiced pockets of cinnamon sugar, and a tangy sour cream glaze, perfect for cozy brunches or relaxed gatherings. Make it for an irresistible reason to slow down and savor a warm slice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Desserts

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Medium Saucepan
• Stand mixer with paddle attachment
• 8-inch round deep cake pan
• Offset Spatula
• Wire Rack

Ingredients

  

• 1/2 cup (113 grams) unsalted butter Browned and melted to develop a nutty, caramelized flavor that forms the base fat for the cake and adds depth to the overall aroma and taste; allow to cool slightly before incorporating to preserve texture.
• cup (42 grams) all-purpose flour Measured to provide structure and bulk to the streusel-like topping while balancing moisture; sift or whisk to remove lumps and ensure even distribution in the crumb topping.
• 1/4 cup (55 grams) firmly packed light brown sugar Packed to add concentrated molasses sweetness and moist texture to the topping layer while complementing the browned butter and spices with a chewy richness.
• 1/2 teaspoon (1 gram) ground cinnamon Ground and added to the topping to introduce warm, aromatic spice that highlights the sweetness of the brown sugar and enhances the pecans; use freshly ground for best flavor.
• 1/4 teaspoon (0.75 grams) kosher salt Measured to sharpen and balance sweetness in the topping, enhancing other flavors while helping control yeast or leavening interactions in small quantities.
• 3 1/2 tablespoons (49 grams) unsalted butter, softened Softened and creamed with sugars to provide tenderness, moisture, and lift in the cake batter while contributing a rich buttery flavor and aiding in emulsification with eggs.
• 1/2 cup (57 grams) pecan halves, chopped Chopped to add crunchy texture and toasted, buttery flavor to both topping and cake; toast lightly for extra aroma and ensure even chopping for consistent bites.
• 2 large eggs Beaten to incorporate air and structure into the cake batter; eggs also provide moisture, richness, and help emulsify the batter for a uniform crumb.
• 1 large banana, mashed Mashed to add natural sweetness, moisture, and tenderizing fruit flavor to the batter; ripe bananas enhance moistness and contribute a subtle tropical note.
• 1/2 cup drained crushed pineapple Drained to contribute concentrated pineapple flavor and juiciness without excess liquid that could overly wet the batter; disperses fruity acidity and sweetness throughout the cake.
• 1 teaspoon vanilla extract Added to provide aromatic vanilla warmth and to enhance other flavors in the batter; fold in gently to distribute flavor evenly without overmixing.
• 1 1/2 cups (188 grams) all-purpose flour Measured to deliver primary structure and gluten development for the cake crumb; combine with leaveners and salts to ensure even texture and rise.
• 3/4 cup plus 1 tablespoon (162 grams) granulated sugar, divided Divided to dissolve in the batter and topping, offering bulk sweetness and aiding creaming to trap air for a tender, airy crumb when beaten with butter and eggs.
• 1/4 cup (55 grams) firmly packed light brown sugar Packed to introduce a second layer of molasses sweetness and moisture in the batter, complementing granulated sugar for complexity and chew in the finished cake.
• 3/4 teaspoon (2.25 grams) kosher salt Measured to season and balance sweetness in the batter, enhancing flavor clarity and moderating the sweetness of sugars and fruit components.
• 3/4 teaspoon (3.75 grams) baking powder Measured to provide chemical leavening that creates lift and a light, tender crumb when combined with liquids and air incorporated during mixing.
• 1 teaspoon (2 grams) ground cinnamon, divided Divided to impart warm, aromatic spice into both the batter and topping; sprinkle portions where directed to create balanced cinnamon notes throughout the cake.
• 1/2 cup (60 grams) confectioners’ sugar Sifted or whisked to create a smooth, light glaze base that adds a sweet finish and glossy appearance while melting into the warm cake for added moisture.
• 2 tablespoons sour cream Whisked to thin the confectioners’ sugar into a pourable glaze, adding slight tang and silkiness that balances the cake's sweetness and enriches mouthfeel.
• 1 1/2 teaspoons whole milk Measured to thin and loosen the glaze, contributing a touch of dairy richness that helps the glaze set with a creamy, smooth consistency.

Instructions

 

• Preheat oven to 350°F. Spray an 8-inch round deep cake pan with baking spray with flour.: You will notice a warm, clean scent as the oven nears temperature, and preheating ensures even rise and baking. Preparing the pan prevents sticking, and the flour in the spray creates a fine barrier that helps the cake release smoothly. A common mistake is to skip preheating, which can cause uneven rising and a denser center. Check the oven thermometer if your oven runs hot or cold, because inaccurate temperature will alter baking time and the crumb's final texture.
• For browned butter: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature.: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature. : At first the butter will foam and hiss gently, then the milk solids will begin to brown and release a toasty, hazelnut like scent that signals readiness. The color should be a warm amber, never black, and the sound will quiet when the water has evaporated. Cooling is important so you do not scramble the eggs in the batter or melt softened components. The common pitfall is leaving it on too long; burnt butter tastes bitter, so transfer off heat the instant it reaches a medium-brown hue and aromatic note.
• For streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Stir in butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in pecans.: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Stir in butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Stir in pecans. : As you rub the butter into the dry ingredients, you will feel the mixture shift from powdery to pebble like clumps. The brown sugar will bind slightly, giving a tender crumble that bakes into crisp bits. Adding chopped pecans provides contrast and toasty flavor. Avoid overworking the mixture, because too fine a streusel will lose that pleasant bite; stop when you have a mix of pea to dime sized crumbs.
• For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, banana, pineapple, and vanilla at medium speed until combined, 1 to 2 minutes. Stir in browned butter.: In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, banana, pineapple, and vanilla at medium speed until combined, 1 to 2 minutes. Stir in browned butter. : The batter will smell bright from the pineapple and vanilla , and you'll see the mashed banana swirl into a glossy mixture. Adding the cooled browned butter at this point disperses the toasty flavors evenly without cooking the eggs. A typical error is adding hot butter too soon, which can curdle the mixture; ensure the butter is at room temperature before folding it in.
• In a medium bowl, whisk together flour, 3/4 cup (150 grams) granulated sugar, brown sugar, salt, baking powder, and 1/2 teaspoon (1 gram) cinnamon. Gradually add flour mixture to browned butter mixture, beating just until combined.: You will notice the dry mixture dust the batter before fully incorporating, then the texture will thicken into a cohesive, pourable batter. Whisking the dry ingredients first ensures the baking powder and spices are evenly distributed, which helps the cake rise uniformly and develop consistent flavor. Overmixing at this stage will activate gluten and produce toughness, so stop once you no longer see dry streaks.
• In a small bowl, stir together remaining 1 tablespoon (12 grams) granulated sugar and remaining 1/2 teaspoon (1 gram) cinnamon. Spread half of batter into prepared pan. Sprinkle with one-third of streusel and cinnamon-sugar mixture. Top with remaining batter, smoothing top with an offset spatula. Sprinkle with remaining streusel.: The visual cues here are important, you want an even first layer that is not too thin, and a generous but not overwhelming streusel scatter. The cinnamon sugar will caramelize during baking, producing little pockets of crunch and sweetness. Use an offset spatula to smooth the top so it bakes evenly. Avoid packing the streusel into the batter, because pressed crumbs will sink and not crisp properly.
• Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack.: During baking you will see the edges pull slightly from the pan and the top achieve a golden color, and when you tap the center it should sound set rather than jiggly. Tent with foil if the top gets too dark before the center is cooked. Cooling in the pan allows the crumb to finish setting, while the double invert helps the cake release without breaking the crust. Cutting too soon can cause the cake to crumble, so be patient and use a gentle hand when loosening the sides.
• For glaze: In a small bowl, whisk together confectioners’ sugar, sour cream, and milk. Pour over warm cake.: In a small bowl, whisk together confectioners’ sugar, sour cream, and milk. Pour over warm cake. : The glaze should be smooth and glossy, with a slight tang from the sour cream that balances the sweetness. Pouring it while the cake is warm helps it spread and mingle with the streusel without melting away completely. If the glaze is too thick, add a little more milk , a teaspoon at a time, until pourable. A common mistake is making the glaze too thin, which causes it to run off; aim for a ribbon like stream when you lift the whisk.

Notes

• Master the browned butter aroma, watch and smell as the butter changes from foamy to golden brown, and transfer it off heat the moment you detect a nutty scent to avoid burning.
• Measure flour correctly, spoon it into the measuring cup and level with a knife rather than scooping, to prevent a dry, heavy cake from too much all purpose flour.
• Drain pineapple thoroughly, press the crushed pineapple in a sieve or towel to remove excess juice, which keeps the cake from becoming soggy in the middle.
• Room temperature eggs for best texture, take eggs out of the fridge 20 to 30 minutes before mixing so they blend smoothly and support a tender crumb.
• Cinnamon sugar layer trick, combine part of the granulated sugar with cinnamon and sprinkle between batter layers for little caramelized pockets that elevate each bite.
• Streusel consistency, aim for pea to dime sized crumbs so you get both crunchy and softer streusel bits after baking, and avoid overworking the mixture.
• Glaze texture control, whisk confectionersu2019 sugar with sour cream and add milk slowly to reach a pourable consistency that clings to the warm cake.
• Test for doneness properly, insert a wooden pick in the center; a few moist crumbs are fine, but raw batter indicates more time is needed to avoid a gummy center.
• Let it rest, allow the cake to cool 15 minutes in the pan before inverting to maintain the crumb structure and prevent breakage of the crust.
• Toast pecans briefly, for about 3 to 5 minutes in a dry skillet to deepen flavor, but stir constantly to prevent burning which will introduce bitterness.

Keyword banana pineapple cake, browned butter coffee cake, hummingbird coffee cake recipe, streusel coffee cake

Meet Stephanie