I’m an avocado lover.
Salads, bread spread, with a sprinkle of salt, all on its own… I’ll pretty much eat avocados however I can. It’s so creamy and soft and yummy. So when I had some leftover avocados during my baking phase I started wondering what I could bake with them.
I thought about pancakes, pies, maybe muffins but finally decided I wanted a cake. I found a wonderful avocado pound cake recipe from Joy the baker and decided to give it a try. Not only was this my first time making a pound cake, but a pound cake with avocados! Yay me!
I will admit, I was a bit skeptical about the whole thing. Avocados in cake? Hmmm… not so sure. Buuuut her pictures looked so pretty, they basically convinced me to get my tools out. And I sure was glad I did! I read the comments before I decided to bake it and there was a recurring theme of it being too sweet, so I reduced the amount of sugar I used and it was still really sweet! That’s not a bad thing by the way, I’m not ashamed of my sweet tooth.
On her blog, Joy said she tasted avocado in the cake, but I found that I couldn’t taste the avocados at all. That was a bit disappointing considering I used more avocados than she did, but still, it wasn’t so bad becuase it was still super sweet and yummy, but I really was looking forward to avocado cake, you know? So, if I ever make it again, I do believe I’ll be using more avocado.
I feel like I’ve typed sweet a million times and I promise I’m not exaggerating. I pretty much licked the bowl clean of batter – I’m a fan of licking batter. The batter was also really pretty now that I think about it, pretty, green, creamy and yummy! Heehee.
If you’re an avocado fan and a cake fan, I strongly recommend this avocado pound cake. Go ahead and get your baker on!
1.5 cup all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup buttermilk mix
flesh of 2 ripe avocados, mashed
1/2 cup mixed nuts, chopped
Preheat oven to 350oF and set eggs out to come to room temperature; grease and flour a loaf plan and set it aside. In a bowl, beat the butter and sugar until it’s light and fluffy. Then add in avocado and mix together untill its totally combined. Add eggs one at a time, beating the egg completely before adding the second one. Stir in your vanilla extract. In a separate bowl, mix together flour, salt, baking powder and baking soda; once done, add the dry mix, nuts and buttermilk mix to the wet mix and stir until thoroughly mixed. Pour your batter into the loaf pan, turn the oven down to 325oF and bake for 50 minutes or until a toothpick inserted into the cake somes out dry. Now, lick the leftover batter in your bowl while your yummy cake bakes… or not. Check your cake regularly after 30 minutes, and once it’s done, let it cool in the pan before inverting onto a cooling rack to cool completely.