HUMMINGBIRD UPSIDE-DOWN CAKE
Makes 1 (10-inch) cake
Packed with the classic hummingbird fixin’s of coconut, pineapple, and pecans, you’ll surely get
in touch with your Southern side after indulging this perennial favorite.
¼ cup unsalted butter
½ cup plus ⅔ cup firmly packed light brown sugar, divided
⅔ cup toasted pecan halves
1 (20-ounce) can pineapple tidbits, drained
1¼ cups all-purpose flour
½ cup sweetened flaked coconut
1 teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
¾ cup mashed ripe banana (about 1 medium)
½ cup vegetable oil
1 large egg
1. Preheat oven to 375°.
In a 10-inch cast-iron skillet, bring butter and ½ cup brown
