Avocado Pound Cake Recipes

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AVOCADO POUND CAKE



Avocado Pound Cake image

Provided by Joy Wilson

Categories     Cake     Breakfast     Brunch     Bake     Avocado     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes two 9x5-inch loaves

Number Of Ingredients 11

3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 cups granulated sugar
1 cup plus 2 tablespoons ripe mashed avocados
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup buttermilk

Steps:

  • Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
  • In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.

AVOCADO PISTACHIO POUND CAKE WITH LEMON GLAZE



Avocado Pistachio Pound Cake with Lemon Glaze image

This cake feels to me 100 percent Californian, the land of abundant avocados. Use a good-quality avocado, and make sure it's not too ripe--just ripe enough to be sweet, and bright green where the flesh meets the skin.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield One 9-by-5-inch loaf cake

Number Of Ingredients 17

Unsalted butter, for greasing
2 cups (250 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons (40 grams) ground pistachios, unsalted and raw
1/2 teaspoon kosher salt
1 1/2 cups (300 grams) granulated sugar
2 large eggs
1/2 cup (118 milliliters) grapeseed oil
1/2 cup (200 grams) mashed, ripe avocado
1/2 cup (115 grams) full-fat sour cream
Zest of 1 large lemon
1 cup (126 grams) confectioners' sugar
1 teaspoon freshly grated lemon zest
3 tablespoons ground pistachios
3 tablespoons fresh lemon juice, plus more if needed
Thinly sliced candied lemon zest, edible flower petals and roughly chopped toasted pistachios, for serving (optional)

Steps:

  • Make the cake: Position a rack in the center of your oven and preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan and line the bottom and long sides with parchment paper, leaving a 1/2-inch overhang.
  • Sift the flour, baking powder and baking soda into a mixing bowl. Add the ground pistachios and salt and whisk to combine. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and eggs together on medium speed until the eggs loosen, then slowly stream in the oil until it emulsifies. Continue to beat until the mixture is very light in color and creamy, about 2 minutes. Add the avocado, sour cream and zest and beat just until combined. Scrape down the sides and bottom of the bowl. Incorporate the flour mixture in three additions, mixing on low speed after each addition just until no bits of dry flour remain.
  • Transfer the batter to the prepared loaf pan and lightly rap the pan on the counter to dislodge any air pockets in the batter. Bake for about 1 hour, until a cake tester inserted into the center of the cake comes out with just a few moist crumbs attached. Allow the cake to cool completely in its pan.
  • While the cake cools, make the glaze: Sift the confectioners' sugar into a small mixing bowl. Add the lemon zest, ground pistachios and 2 tablespoons of the lemon juice and mix until incorporated. Add the remaining 1 tablespoon lemon juice and mix until the thickness of the glaze is similar to runny honey. If you want a thinner consistency, add additional lemon juice or water 1 teaspoon at a time and whisk until combined.
  • Set a wire rack over a parchment-lined baking sheet and turn the cake out onto the rack. Pour the glaze over the top. Decorate the cake with candied lemon zest, edible flowers and toasted pistachios, if desired. Let the glaze set on the cake for 20 minutes before cutting. This cake keeps well in a sealed container at room temperature for 1 week.

AVOCADO CAKE



Avocado Cake image

I saw a recipe for this on the internet. I liked the idea, having 2 avocado trees. I just didn't like that recipe. So here is mine.

Provided by Ambervim

Categories     Dessert

Time 55m

Yield 1 Cake

Number Of Ingredients 12

3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
2 cups sugar
1/2 cup olive oil (canola would work)
1 large florida avocado (or 2 of those little hand grenade Haas)
1 cup milk
1 lemon zest, grated
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice

Steps:

  • Preheat oven to 350 degrees.
  • Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl.
  • Blend eggs, avocado, and milk smooth.
  • Pour into dry ingredients. Stir until combined.
  • Fold in lemon zest.
  • Pour batter into a 9 x 13 baking pan or 2 round pans properly prepared.
  • Bake for 40 minutes or until a toothpick comes out clean.
  • Cool to room temperature.
  • Dust with powdered sugar or frost with a complimentary frosting.

Nutrition Facts : Calories 4566.6, Fat 165.7, SaturatedFat 29.4, Cholesterol 406.2, Sodium 4870.2, Carbohydrate 723.3, Fiber 28.1, Sugar 402.2, Protein 64.3

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