Author Notes
There seems to be a surplus of avocadoes lately in Switzerland and this is my go-to recipe to make sure they get eaten. It is neither too sweet nor too savory, and goes well with a cup of tea or with some melted butter on top. —yella
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Ingredients
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1 1/2
ripe avocadoes, mashed
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1 1/3 cups
flour
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1 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1/2 teaspoon
ground cinnamon
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1/4 teaspoon
ground nutmeg
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2
eggs
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1/4 cup
butter, softened
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3/4 cup
sugar
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1/4 cup
buttermilk
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1/3 cup
chopped almonds
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1/3 cup
dried cranberries
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1/4 teaspoon
salt
Directions
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Preheat the oven to 350 F. Grease and flour a 9x5 inch loaf pan. Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg and set aside.
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In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternating with the buttermilk until just mixed. Fold in the chopped almonds and cranberries.
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Bake in loaf pan in preheated oven for 50 min to an hour, or until a toothpick inserted into the loaf comes out clean. Let cake sit for at least 15 minutes before serving. Reheat in the oven if you wish to serve it warm.
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