Avocado Pound Cake

[Photograph: Joy Wilson]

This recipe works a few mashed avocados into a pound cake recipe and adds a bit of cornmeal for texture. It bakes up just barely green, crisp on the edges, tender within, and with just a bit of a crunchy bite.

Reprinted with permission from Joy the Baker Cookbook by Joy Wilson. Copyright © 2012. Published by Hyperion. Available wherever books are sold. All rights reserved.

Avocado Pound Cake

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:makes two 9x5-inch loaves
Active time:30 minutes
Total time:1 hour 20 minutes
This recipe appears in: Bake the Book: Avocado Pound Cake
Rated:

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 1 cup plus 2 tablespoons ripe mashed avocados
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup buttermilk

Procedures

  1. 1

    Place a rack in the center and upper third of the oven and preheat to 350°F. Grease and flour two 9x5-inch loaf pans and set aside.

  2. 2

    In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.

  3. 3

    In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.

  4. 4

    Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.

  5. 5

    With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.

  6. 6

    Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.

    Cake will last, well wrapped, at room temperature for up to 4 days.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: