Hummingbird Cake

Adapted from Chef Art Smith

This is one of the most popular desserts at Art Smith’s restaurant, Table Fifty-Two in Chicago.

Serves 12

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 2 cups chopped ripe bananas
• 1 cup canned, crushed pineapple, drained
• 1 cup avocado oil
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 cup (4 oz) finely chopped pecans

Icing:

• 8 ounces cream cheese, at room temperature
• 1/2 cup (1 stick) butter, at room temperature
• 1 pound powdered sugar (about 4 1/2 cups sifted)
• 1 teaspoon vanilla extract

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1. Place oven racks in the center of the oven and preheat to 350°.
2. Line the bottom of 2 (9-inch) round cake pans with parchment paper, or grease and flour them.
3. Sift the flour, sugar, baking soda, cinnamon, and salt into a bowl.
4. In another bowl, whisk the bananas, pineapple, oil, eggs, and vanilla until combined. Do not use an electric mixer.
5. Pour into the dry mixture and fold together just until smooth. Do not beat.
6. Fold in the pecans. Spread evenly into the pans.
7. Place the 2 pans side by side in the oven and bake 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
8. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
9. To make the icing: 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.
10. Place 1 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 reaming icing over the top and sides of the cake.
11. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.