Avocado Pound Cake

Need a lacto ovo vegetarian side dish? Avocado Pound Cake could be an excellent recipe to try. This recipe makes 12 servings with 493 calories, 7g of protein, and 16g of fat each. For 53 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 389 people have tried and liked this recipe. Head to the store and pick up avocados, baking powder, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is rather bad. Similar recipes include Avocado Pound Cake, Avocado Pound Cake, and Avocado Pound Cake.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Place a rack in the center and upper third of the oven and preheat to 350°F. Grease and flour two 9x5-inch loaf pans and set aside. 2 In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside. 3 In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary. 4 Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla. 5 With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula. 6 Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.Cake will last, well wrapped, at room temperature for up to 4 days.

 

Step by step:

1. Place a rack in the center and upper third of the oven and preheat to 350°F. Grease and flour two 9x5-inch loaf pans and set aside.

2. In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.

3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes.

4. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.

5. Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.

6. With the mixer on low speed, add half of the flour mixture. Beat until just incorporated.

7. Add the buttermilk and the remaining flour mixture. Beat until just incorporated.

8. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.

9. Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean.

10. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.Cake will last, well wrapped, at room temperature for up to 4 days.

Nutrition Information:

covered percent of daily need