Avocado Poundcake

29 Mar

I know what you are thinking…avocado poundcake? Yup that’s right!

I purchased a new loaf pan today and had to try it out. I saw this recipe for chocolate avocado poundcake through www.tastespotting.com and thought it sounded interesting. I am not big on chocolate (unless it’s a chocolate chip cookie) so I changed the recipe a bit.

A lot of people do not like avocados simply because they are green. I love them – not only are they loaded with vitamins, omega 3’s (the good fat), protein, and also have anti-inflammatory benefits. They are great alone or on salads, sandwiches, and of course in guacamole!

This cake isn’t as sweet as I thought it may be but it is definitely moist.  It seems like a great cake for toppings such as powdered sugar, some strawberries and greek yogurt or ice cream. Yum!

 

 

 

 

Avocado Poundcake

1  1/2 cups unbleached all-purpose flour

1/4 cup cornmeal (I used oats instead and think it would be fine to omit)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 tbsp unsalted butter (softened)1  1/2 cups sugar

2 eggs

1 whole ripe avocado

1 tbsp pure vanilla extract

1/3 cup buttermilk ( I used soy milk)

Preheat oven to 350 degrees. Spray a 9 inch loaf pan with cooking spray. In a bowl whisk together the dry ingredients (flour, oats, baking soda, baking powder, salt).

Using a mixer, beat the butter and sugar together on high until light and fluffy. Add the avocado and beat for 2 more minutes. Scrape down the sides of the bowl and add the eggs. Beat for 2 more minutes.

Add half of the dry ingredient mixture to the bowl. Mix until just combined. Add the milk and the remainder of the ingredients. Mix on low until just combined (do not over mix).

Pour the mixture into the sprayed loaf pan, smoothing the top. Bake for 50- 60 minutes or until a knife or toothpick inserted in the middle comes out clean. Let cool for at least 15 minutes before attempting to remove the cake. It is best to let the cake cool before cutting.

Enjoy!

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