Let me ask y’all an important question. Who here is ready for some Eric and Sookie Stackhouse action?
Oh, I am referring to True Blood. I hope you know this. If not, jump on the bandwagon, it’s worth it! True Blood make Sunday’s worth waiting for. In the past I would dread Sunday because that means the work week has quickly crept up again. However during True Blood season I look forward to Sunday evenings. And I start my week off with some hot vampire action!
I have loved vampires a long time. In fact, I quit band in the 8th grade because football games were the same night as Buffy. It was an easy decision. As you know, we didn’t have DVR or Tivo back then. But Buffy is an entirely different vampire league than True Blood, Twilight, and all the other franchises. I don’t know of anything vampire related more awesome and better than Buffy the Vampire Slayer. I recently watched all 7 seven seasons. When I was a teenager I refused to watch the last season. I didn’t want it to be over. So this was a long time coming. I think it ended just perfectly.
So what do vampires and mini chocolate chip avocado pound cake have in common?
Absolutely nothing.
Both are just really awesome in my book. You may not like vampires, but you will love this cake.
Mini Chocolate Chip Avocado Pound Cake
Recipe adapted from At The Baker’s Bench
yield: two 9x4x3 inch loafs
3 cups AP Flour
1/2 cups Yellow Cornmeal
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3/4 cup Unsalted Butter, room temperature
1 cup Brown Sugar
2 cups Sugar
4 Eggs
2 tsp Vanilla Extract
3/4 cup Milk + 1 tsp Lemon Juice
1 cup Mashed Avocado
2 cups Mini Chocolate Chips
preheat oven to 350 degrees
1. In a bowl whisk together flour, cornmeal, salt, baking soda and powder.
2. In the bowl of an electric mixer beat together butter and both sugars. Beat until fluffy, and add eggs one a time until fully incorporated.
3. Add a portion of the flour mixture to the butter, and then a portion of the milk. Repeat this method three times until the mixture is smooth and incorporated.
4. Add the smashed avocado and mini chocolate chips to the mixture and beat at least 10 seconds, until avocado is creamed with the mixture.
5. Add the batter to two prepared baking loafs. Bake for 40-45 minutes or until toothpick comes out clean. Let cool.
This cake was fantastic. There is quite a bit of fat in it, from the butter and avocados, so it stayed moist for days. This cake is great for breakfast with creamy coffee, or perfect for dessert, also with rich, creamy coffee. I liked that I used mini chocolate chips rather than normal size, they added a chocolatey richness to the cake, without empowering the delicate avocado flavor. This dessert is also fun to serve to friends. They will wonder why the heck you used avocado. Then they will taste it and wonder why the heck you only made 2 loafs.
