Ingredients with Measurements:
-1 ½ cups all-purpose flour
-1 teaspoon baking powder
-¼ teaspoon baking soda
-¼ teaspoon salt
-1 cup granulated sugar
-2 large eggs
-1 teaspoon pure vanilla extract
-½ cup vegetable oil
-1 large ripe avocado, mashed
-1/3 cup buttermilk
Cream Cheese Frosting:
-4 ounces cream cheese, softened
-2 tablespoons butter, softened
-1 teaspoon pure vanilla extract
-2 cups confectioners’ sugar
Special Equipment Needed:
-9x5 inch loaf pan
-Mixing bowls
-Electric mixer
-Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the sugar, eggs, and vanilla extract until light and fluffy.
4. Add the vegetable oil and mashed avocado and mix until combined.
5. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. To make the frosting, beat together the cream cheese, butter, and vanilla extract until light and fluffy.
9. Slowly add the confectioners’ sugar and beat until combined.
10. Spread the frosting over the cooled cake and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: (per serving)
Calories: 310
Fat: 12g
Carbohydrates: 46g
Protein: 3g
Substitutions for Ingredients
-All-purpose flour can be substituted with almond flour or gluten-free flour.
-Vegetable oil can be substituted with coconut oil.
-Buttermilk can be substituted with plain yogurt or milk.
Variations:
-Add 1/2 cup of chopped nuts or chocolate chips to the batter for extra flavor.
-Top the cake with fresh fruit or a drizzle of melted chocolate.
Tips and Tricks:
-Make sure the avocado is ripe and mashed completely before adding to the batter.
-Let the cake cool completely before frosting.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
-Garnish the cake with fresh berries or edible flowers.
-Serve the cake with a dollop of whipped cream.
Garnishes:
-Fresh berries
-Edible flowers
-Whipped cream
Pairings:
-Serve with a cup of coffee or tea.
-Pair with a glass of cold milk.
Suggested Side Dishes:
-Fruit salad
-Green salad
-Roasted vegetables
Troubleshooting Advice:
-If the cake is too dry, add a few tablespoons of buttermilk to the batter.
-If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
-Make sure all ingredients are at room temperature before mixing.
-Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Avocado pound cake is a variation of the classic pound cake. Pound cakes are believed to have originated in the 1700s in England and were traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar.
Flavor Profiles:
This cake has a rich, buttery flavor with a hint of sweetness from the sugar and a creamy texture from the mashed avocado. The cream cheese frosting adds a tangy sweetness to the cake.
Serving Suggestions:
-Serve the cake with a scoop of ice cream.
-Top with fresh fruit or a drizzle of melted chocolate.
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