- 1-1/2 c. unbleached all-purpose flour
- 1/4 c. yellow cornmeal
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 6 T. butter
- 1/2 c. sugar
- 1 ea. Avocado From Mexico, mashed
- 2 ea. large eggs
- 1 t. vanilla extract
- 1/2 c. buttermilk (or law-fat buttermilk)
- 2 T. poppy seeds
- Preheat oven to 350°F. Generously butter the bottom and sides of a 8–1/2” by 4–1/2” loaf pan.
- In a bowl, combine the flour, cornmeal, baking soda, baking powder, and salt. Set aside.
- In another bowl, beat butter and sugar until fluffy and then mix in the mashed avocado. The mixture will be creamy.
- Add the eggs and vanilla extract and mix until combined. Alternate adding the dry mixture and the buttermilk to the wet ingredients, starting and ending with the dry mixture.
- Stir in the poppy seeds using a spatula. Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes until the top of cake is golden and a skewer inserted in the middle of the cake comes out clean.
- This pound cake freezes and thaws perfectly and makes a great breakfast treat. Just freeze it cut and pop in the microwave for about 30 seconds. Serve warm.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!