Recipes Chef Art Smith’s Hummingbird Cake Homecoming: Florida Kitchen and Shine Bar Disney Springs
Yield: 12 servings
Cake Ingredients
3 cups all purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil
2 large eggs, beaten
1 1/2 tsp vanilla extract
4 oz finely chopped pecans (optional)
Icing Ingredients
8 oz cream cheese at room temperature
1/2 cup butter at room temperature
1 lb confectioners sugar
1 tsp vanilla extract
Method of Preparation
1. Position oven racks in center and bottom third of the oven and preheat to 350°F. Lightly butter two 9-inch round cake pans. Sprinkle evenly with flour and taop out excess.
2. Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pout into the dry mixture and fold together with a large spatula until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
3. Bake until the cake springs back when pressed in the center, 30-35 minutes. Transfer the cakes to wire racks to cool for 10 minutes. Invert the cakes onto the racks. Turn right side up and cool completely.
4. Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla to make a smooth icing.
5. Place one cake layer upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer right side up. Spread the remaining icing over the top and sides of the cake.
The cake can be prepared up to one day ahead and stored uncovered in the refrigerator. Let stand at room temperature one hour before serving.
Note: This 2 layer cake recipe is specific to home baking and will appears different than the restaurant offering.
