Friday, September 10, 2010

Avocado Pound Cake

Okay before you make an ugly face, hear me out...  What you may not know is that avocado has been used as a butter substitute for some time.  It is rich and high in healthy fats and it really works well in sweet recipes.

Not long ago my husband and I used to live in Nashville (oh, how I miss it there- but that's another story).  I used to take my kids to a park there that had the most incredible homemade popsicle place almost across the street.  The place is called Las Paletas and if you live in Nashville or ever pass through you MUST stop there.  They make everything from scratch and they have the most unusual gourmet flavors (hibiscus, oatmeal raisin, and creamy lime just to name a few).  I think my all-time favorite was their avocado popsicle though.  It was then that I learned how well avocados could slip into my sweet recipes and thus began my quest to bake with them.

This recipe comes from another of my favorite foodie blogs Joy The Baker- check it out!

You will need:
  • 2 9x4x3 inch loaf pans
  • 3 cups all purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup unsalted butter (at room temp)
  • 3 cups sugar
  • 4 large eggs
  • 2 tsp good vanilla extract
  • 3/4 cup buttermilk
  • 1 heaping cup of avocado mashed (1 1/2 to 2 avocados)

  1. Preheat oven to 350 degrees.  Grease and flour two loaf pans.  Set aside.
  2. In medium bowl sift together flour, cornmeal, salt, baking powder, and baking soda.  Set aside.  
  3. In another bowl beat butter on medium speed until soft and pliable.  Add sugar and beat until light and fluffy (about 4 min).  
  4. Add the avocado and beat another minute to incorporate.  Scrape down the side of the bowl.  
  5. Add the eggs one at a time, beating 1 minute after the addition of each egg.  Beat in vanilla extract.
  6. Reduce mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour.  Beat just until combined.  
  7. Divide dough between the 2 pans and place in the oven.  Reduce heat to 325 degrees.  Bake for 40-45 minutes or until a skewer inserted in the center comes out clean.  Let cool in pan for 10 minutes, then invert onto a cooling rack to cool completely.  (My cakes ended up needing an extra 10 minutes added to the baking time)

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