Avocado pound cake

There are some things in life that you don’t expect to go well together. We have these preconceived notions about how things will be, how they should be, how stuff will fit together, and so on. But how do we really know, until we make things happen and we actually try them out?

Some of the best things in my life have come into fruition because I took a hard risk. I went against what everyone told me to do, went with my gut, and threw myself headfirst into the unexpected. The out of the ordinary. The abnormal. The un-safe. And while initially, yes, it’s totally scary, you freak out, you doubt, you second guess, you feel like you’re submerged in water filled with piranhas and mean seahorses….but then, beautifully, miraculously, and seamlessly, you come up for air and it’s the best smelling air you’ve ever experienced. All because you took a risk and did something out of the ordinary.

Like this Avocado Pound Cake. Not normal in the slightest. You might be thinking this is absolutely gross. Avocado cake….seriously? Surprisingly, this is totally delicious. It also has a slight corn flavor because of the addition of cornmeal. Rich avocado takes the place of some of the butter called for in pound cakes. The cake is green. It’s sweet. It’s indulgent. It’s fresh. And no, the avocado flavor is not masked: you can completely taste decadent buttery avocado.

Get on this. Jump. Try. Live a little. Take a risk. You never know how refreshing, yummy, or perfect something might be until you take the plunge. In this case, into your spoon, fork, or hand.

Avocado Pound Cake

Adapted from Joy the Baker

Makes 2 9x4x3 inch loaves, or one large bundt cake

Ingredients

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

1 1/2 ripe avocados, just over a cup to a cup and a half of avocado, mashed

Directions

Preheat oven to 350 degrees F. Grease and flour two loaf pans or one large bundt pan 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.

Load your pans or pan 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 cake every ten minutes or so after the 35 minute mark. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

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