Aside from snuggles with my babies and cute, homemade handprint cards, family brunch is definitely one of my favorite things about Mother’s Day. Brunch and Mother’s Day are like peas and carrots, peanut butter and jelly, etc. etc. Another thing often associated with Mother’s Day is hummingbird cake. Personally, I had never even heard of hummingbird cake until about a year ago, but when I saw the ingredient list including banana, pineapple, and coconut, I was on board and the next thing I knew, I was baking cupcakes. This year I decided to put a brunch-worthy spin on this classic Mother’s Day cake, and since I used part wheat flour and low-fat yogurt, it’s totally okay to eat cake for breakfast, right? The banana, pineapple, and yogurt all ensure that this cake stays moist and tender. This cake is very simple to put together and is a lovely contribution for any brunch, Mother’s Day or otherwise. It is perfectly at home amongst the spread of waffles, omelets, cheesy potatoes…okay, I’m getting hungry. Hummingbird coffee cake – make it!
Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog. Head over to see my posts as well as those of the other awesome bloggers involved with the project!
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