Hummingbird cake

MAKES 12 SERVINGS

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups chopped ripe bananas

1 cup drained crushed pineapple

1 cup vegetable oil

2 large eggs, beaten

1 1/2 teaspoons vanilla extract

1 cup (4 ounces) finely chopped pecans

8 ounces cream cheese, at room temperature

1/2 cup (1 stick) butter, at room temperature

1 pound confectioners' sugar (about 4 1/2 cups sifted)

1 teaspoon vanilla extract

To make cake: Position racks in center and bottom third of oven and preheat to 350 degrees. Lightly butter two 9-inch round cake pans, sprinkle evenly with flour and tap out excess. (If you wish, butter the pans, line bottoms with rounds of parchment paper, then flour pans and tap out excess.)

Sift flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in pecans. Spread evenly into pans.

Bake until cake springs back when pressed in the center (30 to 35 minutes). Transfer cakes to wire racks and cool for 10 minutes. Invert cakes onto racks (remove the parchment paper now if using.) Turn right side up and cool completely.

To make icing: Using an electric mixer on high speed, beat cream cheese and butter in a large bowl until combined. On low speed, gradually beat in sugar, then vanilla, to make a smooth icing.

To assemble: Place one cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with second layer, right side up. Spread remaining icing over top and sides of cake. Cake can be prepared up to one day ahead and stored, uncovered, in refrigerator. Let stand at room temperature 1 hour before serving.

Chef Art Smith, Table Fifty-Two

Nutrition facts per serving: 821 calories, 41 g fat, 13 g saturated fat, 76 mg cholesterol, 111 g carbohydrates, 7 g protein, 327 mg sodium, 3 g fiber