Search CultureWaves
Avacado Pound Cake
|
created 4 months ago | Tagged: |
Internaut
|
Avocados give this pound cake its surprising green color and surprising sweet avocado flavor. Joy The Baker is tricky like that.
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?
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.
