Recipes

Avocado Pound Cake

1 Mins read
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Introduction

Discover the delightful combination of rich avocado and traditional pound cake. The Avocado Pound Cake is a unique twist on classic desserts, promising a moist texture infused with subtle green notes that enhance its sweetness.

Tips for this recipe

  • Ensure your avocados are perfectly ripe for the ideal blend in your batter.
  • For an evenly baked cake, preheat your oven and use an oven thermometer to check accuracy.

Why you will love this recipe

This Avocado Pound Cake brings a refreshing twist to the familiar pound cake, offering not just an indulgent treat but also nutritional benefits. The creamy avocados contribute healthy fats and vitamins while maintaining a delectable taste that satisfies sweet tooths without guilt.

Ingredients

  1. 3 cups all-purpose flour
  2. 1/2 cup yellow cornmeal
  3. 1/2 teaspoon salt
  4. 1 1/2 teaspoons baking powder
  5. 1 1/2 teaspoons baking soda
  6. 3/4 cup (1 1/2 sticks) unsalted butter, softened
  7. 3 cups granulated sugar
  8. 1 cup plus 2 tablespoons ripe mashed avocados
  9. 4 large eggs
  10. 2 teaspoons pure vanilla extract
  11. 3/4 cup buttermilk

Adviced equipments

  • KitchenAid Stand Mixer with Paddle Attachment
  • Measuring Cups (Set of 4)
  • Digital Kitchen Scale
  • Mixing Bowls (3-Piece Set)
  • Rubber Spatula
  • Silicone Baking Mat (15×10 inches)
  • Parchment Paper Sheets (8″)
  • Oven Thermometer
  • Adjustable Measuring Spoon Set

History of the recipe

The concept of a pound cake dates back to medieval times, where it was known as ‘a pound of cakes.’ This simple yet hearty dessert evolved over centuries across various cultures. The incorporation of avocado into a classic recipe like the pound cake signifies contemporary culinary experimentation and the embrace of healthier, more diverse ingredients.

Fun facts about this recipe

Avocados were not originally intended for baking; however, their creamy texture has made them an ideal alternative in various cake recipes. Did you know that avocado also contains oleic acid and monounsaturated fats? These healthy fats contribute to the cake’s moistness while offering potential heart-health benefits.

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Avocado Pound Cake

Avocado Pound Cake

amanda

Equipment

  • - KitchenAid Stand Mixer with Paddle Attachment

  • - Measuring Cups (Set of 4)

  • - Digital Kitchen Scale

  • - Mixing Bowls (3-Piece Set)

  • - Rubber Spatula

  • - Silicone Baking Mat (15x10 inches)

  • - Parchment Paper Sheets (8")

  • - Oven Thermometer

  • - Adjustable Measuring Spoon Set

  • - Small Kitchen Aid Stand Mixer

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

Instructions

1

Instruction 1

Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
2

Instruction 2

In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
3

Instruction 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

Instruction 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

Instruction 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

Instruction 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.
7

Instruction 7

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