Avocado Cake Recipes

AVOCADO POUND CAKE

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 CAKE

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.

AVOCADO CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cups of a muffin pan with nonstick spray and line with paper liners.
• Combine flour, cornmeal, nutmeg, and allspice in a bowl and whisk for 10 seconds to blend. Reserve 2 tablespoons of mixture in a bowl.
• Add nuts to the bowl with the reserved flour and toss to coat. Set aside.
• Pour buttermilk into a bowl and add baking soda. Stir in avocado pieces.
• Cream butter and sugar together in a bowl using an electric mixer on medium speed for 1 to 2 minutes. Turn the mixer to the lowest speed and add eggs 1 at a time, letting the first one fully incorporate before adding the second. Alternately add the flour and buttermilk mixtures in about 4 additions each. Stop the mixer and scrape down the sides of the bowl, making sure there are no clumps at the bottom. Mix on medium speed for 15 seconds. Fold nuts into the batter.
• Use an ice cream scoop to deposit batter into the prepared muffin tin cups.
• Bake in the preheated oven until tops are golden-green and a toothpick inserted comes out clean, 18 to 24 minutes.
• Let cupcakes cool completely, about 30 minutes. Top each with cream cheese frosting.