Avocado Pound cake is not something I ever thought I would eat or make! Thanks to my good friend Jutta from Hungry Little Girl who challenged me to try a recipe using Avocado and Caramel. Boy, am I glad she did.
It seems that I am seeing Avocado all over the internet. The other day I made a Shrimp Salad and popped it in half an avocado shell. It was so creamy and delicious.
So back to the desert! We all know that avocado is good for you. Yes, it is a high fat fruit, but it is the good kind of fat. With many recipes, you can substitute avocado for the oil. I am no expert in this subject, so please research it if you want to try it. What I do know is that this cake is so moist and delicious! I am going to say that it is healthy!
The other ingredient I had to use for the Crazy Ingredient Challenge was caramel. This ingredient is high on my families list of things they love. Since we have been getting a lot of peaches from our CSA, I decided to make caramel and peach sauce. This sauce was a perfect topping for this pound cake.
- 3 cups self-raising flour
- ½ cup yellow cornmeal
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ cup unsalted butter, softened
- 3 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup buttermilk
- 1½ ripe avocados, mashed.
- 3 ripe peaches sliced (skin left on)
- 2 tbs of unsalted butter
- 1/4 cup brown sugar
- pinch of salt
- Preheat oven to 350 F.
- Butter and flour two loaf pans 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.
- Divide the dough between the two loaf pans and place in the oven. Turn the oven down to 325 F. Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
- Melt butter in a medium sauce pan, whisk in sugar and salt add in peaches. Simmer of med/low heat for about 15 minutes or until the peaches are cooked and the sauce thickens.
Tomorrow is another Everyday Entrees for Around $5.00 link party. This is a once a month party and I hope you will bring your frugal but fantastic main dishes by! Thanks.
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