Avocado Pound Cake

tAvocado 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?

Avocado Pound Cake

Avocado Pound 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

Avocado Pound Cake

makes 2 9x4x3-inch loaves

Print this Recipe!

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.

216 thoughts on “Avocado Pound Cake

  1. I’ve been finding a killer deal on avocados at a local grocery lately ($0.99/ea), and I’ll admit to eating A LOT of guacamole. This pound cake threaten to knock the guac out of the water, though. Avocado in a sweet? Heck yeah. I’m super excited to try this.

  2. Ok, I have to admit, I’m a little afraid, but very intrigued. I love avocados, and I love baking things with “different” ingredients. Can’t wait to try it.

  3. Oh Joy! That looks amazing. how cool are you baking a cake with avocado? The green is amazing, such a gorgeous mix with citrus fruits. I’ll have to try it. Thanks for the great recipe. x Lilly

  4. Yum!!! This looks spectacular! And cheers to the slipper socks, Joy! You won’t be single forever, because any man whose a real man will embrace your slipper socks and be forever thankful that he gets to be with you. And when you meet this said man, will you ask if he has a brother?

    1. hahahaa! too funny elizabeth. don’t get me wrong… i know the whole husband thing will work out eventually. i just like to make fun of myself in my slipper socks.

  5. avocados really are fascinating little things! love the rose cream with the loaf! great idea. :) i just went to this amazing, extravagant pâtisserie in sydney the other day where adriano zumbo, australias closest thing to a celeb chef, comes up with crazy creations. i spent a fortune and one of the pastries i bought was called “Is Anybody Working?”: Apricot mousse, avcocado crème, almond jelly, coconut dacquoise (gluten free). so many different layers of flavours and depths; bright orange and whimsical, totally awesome. havent blogged about it yet but will do in the next few days! avocados rock! :)

  6. I love avocados soooo much! When I find them on sale, I try to snag some. I am wondering, is there a good way to halve this recipe for one loaf? I’ve read that just using half of the ingredients isn’t best because of something to do with ratios, or something so I’m afraid to try it with a recipe using avos! Have you tried this, or do you have some thoughts on it?

    1. it’s super easy to make two loaves and just keep one in the freezer for a while. i haven’t tried this recipe halved.. it may work out just fine. i just found that baking two was easier for me.

  7. Joy, you are awesome! I saw mention of this cake from your supper, and I was really hoping you would post the recipe. I made the chocolate cake with avocado icing for a picnic (as cupcakes), and they were a hit with the kids there. They were trying to get the adults to try them, saying “they’re actually good!” My b’day is on St. Patrick’s day, so I am looking forward to having some more of that green icing soon!

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