Tuesday, June 1, 2010

Avocado poppy seed pound cake



After seeing this, do I need to convince you that you should totally run to the store, buy an avocado and make this pound cake? That you should do it, right now? yeah, I didn't think so.

It's soft, moist and crunchy all at the same time. The outside is fluffier than sponge cake, the inside is gooey. The avocado and the buttermilk give it depth of flavor. And it's not only pretty and tasty, it's good for you!

Why? Let's talk avocados.


These guys are not only tasty but also healthy. They decrease bad cholesterol and increase the good one. And ladies, they promote skin and hair health. What are you waiting for, make this pound cake!

Quite easy if you ask me... you mash 3/4 of an avocado with a tiny bit of butter, add even less sugar, some flour and some lovely buttermilk. Because I love poppy seeds,  I added a couple tablespoons of them. The original recipe comes from Joy and she doesn't add them, so you can omit them if you want. Just make this! 



Yes, I'm aware you need the recipe...

Printable recipe

1 1/2 cups all purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons butter
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup sugar
2 eggs
2 tablespoons poppy seeds
3/4 of an avocado (aproximately)

Note: I halved Joy's recipe and made some modifications, more buttermilk and half the sugar. It worked perfectly!

Preheat your oven to 350 F.

In a bowl, combine the flour, baking soda and baking powder. Set aside. In another bowl, beat butter and sugar until fluffly and then mix in the avocado. The mixture will be creamy.
Add the eggs and vanilla extract and mix until combined. Add alternatively, the dry mixture and the buttermilk, starting and ending with the dry. Finally stir in the poppy seeds and combine with a spatula. Pour the batter in a loaf pan and bake for 30-35 minutes until the top is golden and a skewer inserted in the middle of the cake comes out clean.
These pound cake freezes and thaws perfectly and makes a great breakfast treat. Just freeze it cut and pop in the microwave for about 2 min before eating. Enjoy!



6 comments:

Carmen (Dulces bocados) said...

Mare meva, amb el que m'encanten els alvocats i no se m'havia ocorregut utilitzar-los en un pa de pessic, em sembla tota una troballa.
Amb el teu permís em porto un trosset.
Un petonàs

Adriana from Bittersweet Baker said...

I love the shade of green you can see in the crack in the 3rd to last picture! Next time I have avocados on hand, I'll be sure to try it out!

Maria said...

T'ha quedat milions de vegades millor que el meu!!! Definitivament el meu forn no va bé, recorcholis!!

Osti Adri amb la gana que tinc ara no li faria un lleig a un tall d'aquest, me'l fotria sense respirar!
Per cert, convençuda ara q l'alvocat es bó per la salut?? jejeje ;-P

Stephie said...

Best pound cake I've had, hands down. Thumbs up on the poppy seeds! :D

@guacgrl said...

It looks so delicious! and totally healthy!

Studies have shown that Avocados can help your body function normally. They contribute nearly 20 different types of vitamins, minerals and phytonutrients (thought to prevent many chronic diseases)

Anonymous said...

I was amazed by this- I'm not a baker, but these turned out great. I was running short of time- so I made mini- muffins. They were fantastic. I added 2 Tbsp. ground flax seeds to this recipe and added a little over ½ cup buttermilk to accomodate the ground up flax seeds. Yummy!! Next time I make this, I want to try with whole wheat flour.

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