Saturday, March 09, 2013

Avocado Poundcake

The Altitude Adjustment Section
Kind of unusual, a beautiful color, and lots of great subtle flavors ... welcome to avocado poundcake!

1 1/2 cups all purpose flour
1/4 cup yellow cornmeal
3/4 tsp baking powder
1/2 tsp baking soda
6 tablespoons (3/4 stick) salted butter, at room temp
1 1/2 cups granulated sugar
2 large eggs
1 medium mashed ripe avocado
1 tsp pure vanilla extract
1/4 teaspoon lime oil
zest of one orange, lemon or lime
scant 1/3 cup buttermilk or yogurt

Preheat the oven to 350 degrees and grease a 9x4" loaf pan. In a large bowl, whisk together the flour, cornmeal, baking powder, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. Add the mashed avocado and beat for an additional 2 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating for one minute after each addition. Add the vanilla extract, orange zest and lime oil and zest and beat to combine. Scoop half of the dry ingredients into the bowl and beat on low speed until just combined. Add all the buttermilk or yogurt, beating on low speed until just combined. Add the remainder of the dry ingredients and beat until incorporated. Pour the mixture into the prepared loaf pan, smoothing the top. Bake for 45-55 minutes, or until a wooden skewer inserted in the middle comes out clean. Let cool for at least 15 minutes before removing to a wire rack to cool completely. A nice lime glaze would be perfect.