Home for the holidays? How about bringing a slice of that “other” home to your Christmas table?! Chef Art Smith’s Homecomin’ Florida Kitchen serves up comfort food like no other on Walt Disney World property, and has quickly become a personal favorite at Disney Springs.
If you can’t make that coveted Christmastime reservation there (Top Picks for Holiday Meals at Disney Springs), why not prepare one of the chef’s signature desserts here. The Glamping Bloggers chowed down on his vittles in October, and the Hummingbird Cake was the star of the meal. So much so, guess what I’m baking for our Christmas feast?
From the Homecomin’ menu:
“The famous pineapple-banana cake with cream cheese frosting from Chef Art’s bestselling cookbook Back to the Table. Served with a seasonal fruit gastrique and a scoop of vanilla bean ice cream.”
If “home is where Chef Art is” so be it. Welcome to my kitchen Art!!!
Chef Art Smith’s Hummingbird Cake
Homecomin’ Florida Kitchen at Disney Springs
Yield: 12 servings
Butter and flour, for prepping pans
3 cups self-rising flour, preferably White Lily brand
2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups chopped ripe bananas
1 cup crushed pineapple
1 cup vegetable oil
2 large eggs, beaten
1 1/2 teaspoons pure vanilla extract
8 ounces cream cheese, at room temperature
8 ounces butter, at room temperature
1 pound confectioners’ sugar (about 4 1/2 cups sifted)
1 teaspoon pure vanilla extract
Fresh seasonal fruit for garnish
Vanilla bean ice cream
For the cake:
1. Position racks in the center and bottom third of the oven and preheat to 350F. Lightly butter two 9-inch roundcake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)
2. In a large bowl, sift the flour, sugar, cinnamon and salt into a bowl.
3. In second large bowl, stir or whisk the 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. Spread evenly into the pans.
4. Bake until the cake springs back when pressed in the center, 30-35 minutes. Transfer the cakes to wire racksand cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
For 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 confectioners’ sugar, then the vanilla, to make a smooth icing.
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. 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. Serve slices with a scoop of icing and a fruit garnish.