Avocado Pound Cake

I don't know why avocado hasn't made it's way into pastry more. It's fatty, it's colorful, it has a creamy and delicate flavor. I think avocado is the next pumpkin. Expect an avocado latte from Starbucks in the next couple of years. It's happening...

Look at that creamy, sugary, green goodness. This recipe also has a bit of corn meal mixed in with the flour. It adds a little bit of texture to the cake, which I think helped get rid of any possible mushiness that I expected from a cake with fruit puree in it. I also decided to sub out some of the all purpose flour with whole wheat. After thinking I could start throwing whole wheat flour in everything, I had the foresight to actually research this, and it turns out flours are not interchangeable. Unless called for by the recipe, only sub 1/4 of your flour with whole wheat. The pumpkin muffins I made a couple weeks ago are testament to that rule. I used all whole wheat, and at the time didn't know why there was a mild bitter flavor. Culprit: whole wheat flour. Although not completely healthy, I'm at least 1/4 healthy now.

I made a full loaf for me, and then two mini loaves for my friends Katherine and Stephanie (it was their birthday.) Katherine gave this one a thumbs up. She said she couldn't taste the avocado (you can Kat, you just weren't trying), but they were good. The loaves also had a wonderful crust on top. This cake wins on all levels.

I'm a big fan of the cardboard loaf pans I found. I will gladly pay the $.50 to not have to clean a loaf pan. Plus it makes transporting them a ton easier.