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Avocado Poppy Seed Pound Cake

Dessert

Avocado Poppy Seed Pound Cake

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F. Generously butter the bottom and sides of an 8.5" x 4.5" loaf pan.
  2. In a bowl, combine the flour, cornmeal, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. Add the eggs and vanilla extract and mix until combined.
  5. 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.
  6. Gently fold in the poppy seeds using a spatula. Pour the batter into the prepared pan.
  7. 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!

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