- 1 T. Butter
- 1 T. AP Flour
- 1 1/2 c. AP Flour
- 1/4 c. Yellow cornmeal
- 1/2 t. Baking powder
- 1/2 t. Baking soda
- 1/2 t. Kosher salt
- 6 T. Butter
- 3/4 c. Sugar
- 3/4 c. Avocados from Mexico, stage 4, mashed
- 2 ea. Eggs, whole
- 1 t. Vanilla extract
- 1/2 c. Buttermilk
- 2 T. Poppy seeds
- Preheat oven to 350°F. Generously butter the bottom and sides of an 8.5" x 4.5" loaf pan.
- In a bowl, combine the flour, cornmeal, baking soda, baking powder, and salt. Set aside.
- In a mixer with a paddle attachment, 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.
- Add the dry mixture and the buttermilk to the wet ingredients, starting with the dry mixture and alternating with the buttermilk, ending with the dry.
- Gently fold in the poppy seeds using a spatula. Pour the batter into the prepared pan.
- Bake for 30-35 minutes until the top of the cake is golden and a skewer inserted in the middle of the cake comes out clean.
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!