Tuesday, April 24, 2012

Avocado Pound Cake

I saw this recipe on serious eats, and with a ripening avocado holding on for it's life in the fridge I knew it would be a perfect way to use it.  Plus it's an idea I never would have though of on my own.  I love pound cake, but I've never actually made one before so this was something truly new for me.  The mashed avocado gives it a greenish-yellow tint and the cake is soft on the inside and slightly crisp on the outside.  It also has some ground cornmeal in it for texture.  It had a couple flaws, but overall I think it was a success.  Next time I'll make it less sweet- along the lines of a banana bread which I think might bring out the flavor of the avocado.
Ingredients(makes one loaf)
1 1/2 cups all-purpose flour 
1/4 cup yellow cornmeal 
1/4 teaspoon salt 
3/4 teaspoon baking powder 
3/4 teaspoon baking soda 
6 tablespoons unsalted butter, softened 
1 1/2 cups granulated sugar 
1-2 ripe mashed avocados (I used one but I would use more the next time)
2 large eggs 
1 teaspoons pure vanilla extract 
1/3 cup buttermilk (I actually used regular milk)

Preheat the oven to 350 degrees F and prepare a well-greased loaf pan.  Combine the butter and sugar together in a bowl and cream together until the mixture is soft and fluffy.  
Next, add the avocado and mix until well blended. 

Add the eggs and vanilla and mix well.  
Stir in the milk until it is incorporated into the batter, and then finally add all of the dry ingredients.  Fold the dry ingredients in gently, and then continue to mix until the batter is smooth.  I did this all by hand, but a stand mixer may be easier for you.
Pour the batter into your greased loaf pan and bake on the center rack at 375 degrees for 50 minutes to one hour.  
Ours took the full hour, but you should check yours earlier just in case.   Let it cool for at least 30 minutes before turning upside down to dump the cake out.  Mine stuck to the bottom slightly, but I don't think I greased the pan well enough.  You can see how the texture changes once the cake has cooled in the photos below, the second one take one day after the cake was baked.

It keeps well at room temperature for about 4 days, wrapped in plastic or foil.  The cake was delicious, but very sweet.  The outer crust was crispy and chewy and had great texture.  I was also hoping I would actually taste some avocado flavor but I didn't.  I think it was partially from the sweetness level, but also it could have used more avocado.  Like I said above, next time I make this I'll try to make it more of a sweet bread than a cake.  It is definitely a unique way to change up a normal pound cake recipe! 


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