Avocado Pound Cake

I really had high expectations for this cake when I saw it on Joy The Baker last week. And I am proud to say that all of those expectations were met! This cake is so good! Definitely not what you would think of when you hear "Pound Cake". Its almost a cross between a pound cake and a quick bread. The cornmeal gives it a slightly different texture, though not as grainy as cornbread. My only disappointment is its not green enough! Clay thought it was good until I told him it had avocados in it. After that, he wouldn't have anything to do with it! I enjoyed my fair share tonight. The recipe makes two loaves. I wrapped one loaf and stuck it in the freezer. I kept two slices for me to snack on tomorrow and the rest is going to work. I told the guys at work that I am getting them ready for bikini season with all of the snacks I'm bringing them! But, hey, avocados are good for you right?!?



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 vanilla extract
3/4 cup buttermilk
flesh of 1-1/2 avocados, mashed (just over 1 cup)

Preheat oven to 350 degrees. Grease and flour (I used Pam) 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 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 (mine was still a little crumbly). 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, mixing thoroughly after each addition. 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. Bake for 40-45 minutes or until a skewer inserted in the center of the cakes come out clean (Mine ended up baking for almost 30 minutes longer. I cranked it up to 350 for the last 10 minutes). Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.




Enjoy!



(adapted from Joy The Baker)