I did it! I made Avocado Pound Cake, and it tasted good!
Now, that being said, there were a few bumps along the way. Bumps in the road are nothing new around here. Anyone remember the Snickers cake ball debacle? How about the powdered sugar mess with the Almond Joy cupcakes Those still turned out delicious, and this Avocado Pound Cake did too!
My fear of baking is lessening. I’m learning more about the importance of ratios, like flour to sugar and eggs to liquids, that sort of thing. It reminds me of life sometimes– the balance between work and play, lovers and friends. Sometimes the balance gets thrown off because you get overzealous with the buttermilk, and the cake is entirely too gooey. You taste the gooey mess. It is not what you had planned, but you learn an important lesson. A bit of buttermilk goes a long way. Then the next time you bake, the cake is moist and not too gooey. Your confidence will be restored and you will feel you can be more adventurous in baking again.
Onto the pound cake and how I didn’t completely ruin it by not beating the eggs and sugar until fluffy.
This recipe is adapted from Joy the Baker‘s version. I halved it and only made one loaf of this tempting avocado pound cake.
1 1/2 cups all-purpose flour
1/4 cup of cornmeal
1/4 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 cup of butter
1 1/2 cups of sugar
1 teaspoon of vanilla extract
1/2 cup of buttermilk
3/4 cup of mashed up avocado
Right off the bat, I made my first mistake. Mixing the flour and the sugar. You’re totally not supposed to do that. Oops. You are supposed to mix all the dry ingredients EXCEPT the sugar. Oh well, moving on.
This is where I realized my mistake: I was supposed to beat the eggs and the sugar until fluffy. But the sugar was already mixed up with all the ingredients! I didn’t want to throw everything away, so I decided to improvise. I beat the mashed up avocados with the eggs until they were as close to fluffy as they were going to get.
I used a stand mixer and mixed on medium for about 3 minutes using the paddle attachment.
I’ve noticed many bakers advise against working the dough or batter too much. Head their advice and be careful!
Bake at 350 degrees for 30 minutes. Then turn the pan around and bake for another 30 minutes at 350 degrees.