I’ve been itching to try out this recipe for over a year now. I found it when I started to discover the world of food blogs and how many creative and crazy recipes some bloggers have come up with. This recipe I found on Joy the Baker’s blog and thought it was weird and interesting enough that I had to try it! I’m not sure what took me so long to build up the courage to finally mix avocados with something that wasn’t savory, but the time has finally arrived, and I have to admit that I was pleasantly surprised with the outcome!
I’ve heard of blending avocados into smoothies or even with just protein powder to create a tasty nutritious snack but I never have really had the guts to try it. My avocado experience is pretty much limited to hiding the fruit in salads and in California rolls (well, that and trying to grow avocado trees!)
and I have to admit that I didn’t acquire the taste for them up until the past couple of years. Or maybe I just avoided them because I almost lost a figure while trying to cut one in half, but that’s a tale for another time.
As I mention I was pleasantly surprised with this recipe. The butter that is normally in a pound cake is partially replaced by the smooth meat of an avocado resulting in a nice moist texture and cornmeal is added to give the cake a tiny bit of a crunch when chewed. The avocado flavor is there but not at all overpowering and the cake is not overly sweet and in my opinion making it quite suitable for breakfast ( hey, there in NOTHING wrong with eating cake for breakfast). My only problem with this recipe was that I was hoping that the cake would be a bit more green in color but oh well.
Avocado Pound Cake
Recipe from Joy the Baker
makes 2 9x4x3-inch loaves
3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup unsalted butter, softened
3 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla
3/4 cup buttermilk, room temperature
meat of 2 ripe avocados, mashed
- Preheat oven to 350° F. Grease and flour two loaf pans and set aside.
- In a medium bowl whisk together the flour, cornmeal, baking soda, baking powder, salt, and set aside.
- In the bowl of an electric mixer fit with a paddle attachment beat the butter and sugar until pale and fluffy, this should take a few minutes.
- Beat in the avocado, making sure to scrape down the sides of the bowl every once in a while.
- Beat in the eggs and vanilla.
- Next add in the dry ingredients and the buttermilk, alternating.
- Mix until just combined and transfer to prepared loaf pans.
- Bake at 325° F (make sure you turn down your oven here!) for 40 to 50 minutes or until a toothpick inserted into the cake comes out clean.
- Let cool completely on a wire rack.