Avocado Pound Cake
I’d really like to conjure up some useful information for you. That would be nice, right? I could tell you all about avocados. Where they came from. What a lovely shade of green they are. Why they’re so expensive at the grocery store… you know, things like that.
But you didn’t come here for boring old information… did you!?
I didn’t think so.
You came here because you want me to admit to eating Pepperidge Farm Soft Bake Cookies…which is totally happening right now. You came here because you want me to admit to rrreeeeaaaalllllyyyy wanting to watch the season finale of The Bachelor… it’s true… it’s a problem. You came here because you want me to admit to wearing my big fluffy slipper socks. The dreaded socks/shoes that will keep me single for eternity. Well… I’m wearing them and I’m loving it.
So there, friends. It’s all out on the table. Now can we talk about cake?
I’ve baked with avocado before. Remember the Vegan Chocolate Avocado Cake with Avocado Buttercream? Yea… that was intense… and surprising… and bright green. Amazing.
I got my hands on another round of avocados and made some magic happen. This recipe makes two glorious loaves of cake. I’ve cut back on the butter and thrown in some ripe mashed avocados. The batter is moistened with buttermilk and bakes up with a lovely golden top and faintly green center.
Can you taste the avocado after the cake is baked? Heck yes you can! It’s subtle but distinct with a nice sweetness and a hint of crunch from cornmeal. I love this pound cake. It’s a home run.
We served this pound cake for The Violet Hour supper brunch with blood orange, pink grapefruit and pomelo segments and a lightly sweetened rose whipped cream. Whoa! Whole lotta yum.
Avocado Pound Cake
makes 2 9x4x3-inch loaves
3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup unsalted butter, softened
3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup buttermilk
flesh of 1 1/2 ripe avocados, just over a cup to a cup and a half of avocado, mashed
Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.
In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda. Set aside. Set the four eggs out on the counter to come to room temperature while you beat the butter and sugar.
In the bowl of a stand mixer, beat butter on medium speed until softened and pliable. Add the sugar and beat until light and fluffy, about 4 minutes. Add the avocado and beat another minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.
Add the eggs one at a time, beating 1 minute after the addition of each egg. Beat in vanilla extract.
Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture. Beat just until combined.
Divide the dough between the two loaf pans and place in the oven. Turn the oven down to 325 degrees F. Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean. I checked my cakes every ten minutes or so after the 30 minute mark. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.








200 Comments Add A Comment
I love your blog and this cake is a major reason why. I can’t wait to try it.
xo Carmen
oooh! I love this idea! We are huge avocado fans over here and I will tell you I didn’t quite jump on your avocado buttercream (sorry, I was scared!) I will definitely be trying this!
perfect for st.patrick’s day!
This is the neatest recipe! Looks great!
I am so happy to see this recipe! Soumething else to make with my favorite fruit…condiment ingredient….sandwich stacker……soup topper and now cake! yum.
So GREEN!!!! I love it. I must give it a try as soon as I can.
thank you! I Love your blog.
Cheers from Spain.
terrific idea, gorgeous color! healthiest pound cake i’ve ever seen! p.s. i wear fluffy slipper socks too…
Avocados cost about $10 a piece around here right now, but I can totally make an exception for this cake!!
holy cow! $10 an avocado!? holy smokes!
I love avocado but have never baked with it – definitely going to try this recipe. I also love the idea of serving it the rose whipped cream, gorgeous!
Yay! I was hoping you’d post this. The avocado cake is what brought me to your blog and I loved it! I’ve since had avocado gelato (also YUM), and thought it tasted kind of like green grapes, which is what the buttercream really reminded me of. Does this pound cake have that sort of flavor? It’s definitely going on my to-bake list!
i didn’t really get much green grape flavor from this cake. lots of yummy avocado though!
Sounds interesting – looks really yummy with the orange segments and the cream! They can be so expensive though… Might try it one day if I get some cheap at the market
Lovely shade of green, really un unusual cake. Can one really bake pound cakes with everything, this sounds really interesting
I have never bake anything with avacado, this cake look interesting, must try one day. Thanks for sharing.
Oh my, that looks amazing! I love the colour. I’m sooo trying this. Avocados are cheap cheap cheap here at the moment too. Thanks for sharing :)
Wow, I love avocado and this sounds amazing, I really want to try it. I can’t wait to get enough ripe avo’s to do this!