Avocado Pund Cake

Thank you Natalie's Killer Cuisine for this recipe. I love simple recipe with interesting ingredients. When I made this cake I could taste the avocado in the raw batter a little bit, but once baked you really can't taste it anymore. I used 2 regular-sized avocados for this recipe (it calls for 1 cup). I also just used regular chocolate chips rather than minis and make sure you spray/butter/line your pan well or the bottom of the cake will stick and you'll have to eat it out of the pan with a spoon- what could be worse than eating warm cake from the pan? Torture!

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.

Photo Credit: Natalie's Killer Kitchen