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Breads, Desserts, Stuffing Stuff, Vegetarian

Avocado Pound Cake

by Nick

There was a glut of awesome cookbooks that came out in the last few months from food bloggers. Most notably, probably, was the six month pre-release of The Smitten Kitchen cookbook. Running the risk of being completely outcast from the entire food blog community, I’m going to come out and say it… if your book is released in damn near November, I’m not going to buy it in April. I have to pay rent in May after all.

I’m sure that book will be excellent if I can ever actually get my hands on it, but this post isn’t about that book. This post is about the lovely cookbook that Joy the Baker put out this spring. It has been sitting on my shelf for a few weeks now and I recently dove into it to find exactly what I would expect from Joy’s cookbook: awesome recipes, down-to-earth writing, and great photos.

Yield
2 9x5 cakes
Prep Time
Total Time

Just a moment please...

Print Recipe Avocado Pound Cake

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 unsalted butter, softened
  • 3 cups sugar
  • 2 large avocados, mashed (about 1 cup + 2 tablespoons)
  • 4 large eggs
  • 2 teaspoons vanilla
  • 3/4 cup buttermilk

Helpful Equipment

Directions

NOTE: If you don't have two 9x5 loaf pans, half this recipe. The batter needs to be baked immediately after mixing so you can't hold it and bake a second cake after the first has baked.

1) Preheat oven to 350 degrees. Lightly butter and flour your 9x5 pans.

2) Whisk together dry ingredients: flour, cornmeal, salt, baking powder, baking soda.

3) In the bowl of a stand mixer (or with a hand mixer) cream together the sugar and butter.

4) Once butter and sugar are a soft consistency, mix in the mashed avocado.

5) Then add one egg at a time, mixing between each egg. Also mix in vanilla.

6) Add half of the dry ingredients to the bowl followed by the buttermilk. Then finish the batter with the rest of the dry ingredients. Mix until just combined, but try not to overmix the batter.

7) Divide the batter between two loaf pans. Bake at 350 degrees for 30 minutes. Rotate pans and bake for another 20-25 minutes until a tester comes out clean from the center of the cakes.

8) Remove cakes and let them cool for 5 minutes, then run a knife around the outside of the cake and remove it. Let it cool for another 10-15 minutes before slicing and serving.

The Batter

This batter is a pretty standard cake batter with one obvious exception. it drastically cuts back on the amount of butter that would normally be in the recipe and replaces it with avocado. This substitution works awesomely because avocados are mostly fat, just like butter.

To start, go ahead and add all your dry ingredients, except the sugar, to a large bowl and whisk them together.

dried goods

Cornmeal is very important.

Then, in the bowl for a stand mixer, cream together the butter and sugar with the paddle attachment until the mixture is light and fluffy. This will take about five minutes to get the right consistency.

One note: If I were to make the recipe again, I think I might cut back on the sugar a bit, maybe by 1/2 cup. I thought the final cake was a tiny bit too sweet for my tastes. That said, I kept the original amount of sugar in the recipe I posted above just because it was really good and I’m notorious for thinking things are too sweet when they are actually just fine.

Back to the batter: this is what you are going for!

creamed

A bit sweet…

Then just toss in your avocado and keep mixing!

If you don’t have a stand mixer for this, you can 100% use a hand mixer to cream the butter and sugar together and then mix in the other stuff. No big deal.

avocado

Love this.

Mix that together, then add the vanilla and one egg at a time.

Then add about half of your dry ingredients to the mix, followed by the buttermilk, then the last half of the dry ingredients.

You should be left with a thick batter that will taste delicious.

People (also the USDA) will tell you not to taste uncooked batter because of the raw eggs, but I can never help myself…

done

Delicious batter.

Then just pour the batter into TWO 9×5 loaf pans that have been lightly buttered and floured.

Baking the Cakes

Baking note: If you only have one loaf pan, half the above recipe. This batter needs to be baked as soon as it is mixed so the leavening ingredients can do their thing.

I made the mistake of baking half of the batter, then trying to bake the second half in the same pan 90 minutes later. My second cake came out flat and just not as good as the first one.

So if you don’t have two loaf pans then half the recipe.

ready

Ready to bake!

Bake these suckers at 350 degrees for 30 minutes. Rotate the pans and bake them for another 20-25 minutes until they are golden brown and a cake tester (or toothpick) comes out clean.

This was my finished cake.

baked

After about an hour…

Let the cakes cool for 5 minutes in the pan and then take them out.

Let them cool on a rack for a few minutes before slicing into them.

I found that these slices needed absolutely nothing. No butter or anything. They were just wonderful.

done

Needs nothing else.

I just love the color in this cake and the avocado gives it a really rich and dense flavor.

Gotta love it.

If you’re a baker, check out Joy’s book. It has some great stuff.

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19 comments on “Avocado Pound Cake

  1. This sounds really interesting. So is it definitely green-ish IRL? Because there’s definitely a greenish cast to it on my screen. I have trouble convincing my loved ones to try stuff if the appearance is off sometimes….

  2. Oh wow. I really NEED to make this. If you were to serve it with a meal, would you consider it more a breakfast or lunch/dinner? What would it go well with?

    The cornmeal and avocado make me think of it as savory but it’s a cake so it’s probably sweeter than I’m imagining.

    1. I think I would consider it more of a breakfast situation but it also works great for dessert. It’s def sweeter than you would think.

  3. This looks awesome! I’d be tempted to cut back on the sugar like you suggested, then add grated cheddar and some diced jalapenos.

  4. I absolutely ADORE Joy! I’m so glad you covered her recipe! Not to be a creeper or anything, but I’ve been sitting here for an hour or so just reading through old posts of yours and making a list of recipes to try. Can’t wait to test them out!

  5. This was sooo good. I love avocado but was a little skeptical about the recipe. It was so moist but still crunchy on the outside. And it had so much more flavor than a normal pound cake does. Definitely one of my new recipes.

  6. What should I do to the other ingredients if I want to make this recipe without corn meal? Should I substitute an equal amount of flour?
    Thank you.

      1. Thank you! I will post the results of my efforts! I think that this will require perfectly ripe Hass avocados.

  7. Hi there,

    The loaf sunk in the middle:(
    Taste wise it was good but look wise…well, I followed the recipe to the T so I’m not quite sure what went wrong. I did check Joy’s recipe afterwards and it states 1 teaspoon of baking powder and 1 teaspoon of baking soda; whereas yours is 1 1/2 teaspoon each. Was it a typo?

    Thanks.

    1. Heya, my loaf kind of sunk in the middle too… you can see it in the photos. It’s hard to get it to not do that since it is such a dense loaf. I used the recipe from her cookbook and it says 1 1/2 teaspoons each. I double checked it. I’m not sure what recipe you are looking at to get 1 teaspoon.

      But, about the problem, if you happen to live at high altitude, that could account for it or if your oven is running a bit cold. Maybe try checking the temp with an oven thermometer?

  8. i will try for the first time but ı dont know ? how? is that vanilla sufficient? How can we put the icing on the cake?

  9. When life hands you lemons, make a cocktail…when life hands you avocados, bake a cake! Just made it — a few adjustments to fit my hubby’s preferences & the season…but looks like a great base recipe. Diving in as soon as it cools off a bit — Thanks for posting this recipe, Nick!

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