I had such misadventures with this cake. Never bake when you are tired and distracted! But I pushed myself to bake because I was filled with nervous energy and needed to do something positive. And because I was fading, I forgot to add the baking soda and skipped the almonds. I merely sprinkled the top with turbinado sugar. The cake came out more dense than it should be, the palest of greens, but it is still edible. I actually like it toasted, with berries on the side, for breakfast. With clementine sauce, it is heavenly.
AVOCADO-POLENTA POUND CAKE (adapted from Joy the Baker)
Makes 2 9x4x3-inch loaves or 1 10 inch tube cake.
3 cups all-purpose flour
1/2 cup yellow cornmeal or polenta
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup unsalted butter, softened
3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup buttermilk or sour milk (1 tablespoon vinegar with milk added to 1 cup line)
flesh of 1 1/2 ripe avocados, just over a cup to a cup and a half of avocado, mashed
Cake Topping (optional)
1/4 cup turbinado sugar
1/2 cup sliced almonds
Preheat oven to 350 degrees F. Grease and flour pan(s) and set aside.
In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda. Set aside. Set the four eggs out on the counter to come to room temperature while you beat the butter and sugar.
In the bowl of a stand mixer, beat butter on medium speed until softened. Add the sugar and beat until light and fluffy, about 3 minutes. Add the avocado and beat another minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.
On medium speed, add the eggs one at a time, beating 1 minute after the addition of each egg. Don’t turn off the machine between each addition. Beat in vanilla extract.
Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture. Beat just until combined. Give the batter a few turns by hand with a spatula to make sure it is completely mixed.
Divide the batter between the two loaf pans or scrape it into the tube cake pan. Smooth the tops. Tap pan(s) gently on the counter to eliminate air bubbles and place in the oven. Sprinkle the top of the cake(s) with topping mixture, if desired. Turn the oven down to 325 degrees F.
Bake for 40-60 minutes or until a skewer inserted in the center of the cakes comes out clean. Let cool in the pan for 20 minutes or until the pan is cool enough to handle. Invert onto a cooling rack and turn right side up to cool completely.