Eggland’s Best has just opened voting for the Southeast Regional Semi-Finalist recipes, and I am honored to have had my recipe for Hummingbird Streusel Coffee Cake chosen to represent Georgia!
Surf on over to America’s Best Recipe Southeast Recipes to see the recipe for Hummingbird Streusel Coffe Cake and check out all of the delicious entries. You can vote for your favorite every day through July 31!
Here are some tips for making my Hummingbird Streusel Coffee Cake:
- make the cream cheese and egg mixture first and refrigerate it until you’re ready to add into the cake just prior to baking
- measuring the ingredients is critical in this recipe; make sure you use liquid measures for the liquid ingredients (banana, pineapple and vegetable oil)
- toast your pecans and let them cool before adding them to the streusel mixture
- baking time will depend on the type of baking dish you use, if the cake is still wiggly in the middle after 35 minutes, bake for 5 to 10 minutes longer
I hope you enjoy it!
*I tested a gluten free version of this coffee cake today so my daughter could try it and it worked perfectly. To make it gluten free, substitute a 1 to 1 gluten free baking mix for the flour and add 1/2 teaspoon xanthan gum. Or make your own gluten free baking mix by combining 1/2 cup brown rice flour, 1/4 cup oat flour or sorghum flour and 1/4 cup potato starch or tapioca starch. This cake was baked in a 9 inch pyrex pie plate and took 40 minutes to bake. I think the gluten free version has more pecan flavor, it reminds me of a pecan pie!