Skillet Avocado Spice Cake

By • June 8, 2014 0 Comments

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Author Notes: I overeagerly bought a bunch of avocados too early in the season. Underripe, underripe, underripe, then suddenly bruising like crazy. So as not to waste them, I looked for ways to 'banana bread' them, and this is what resulted.

When it's fresh out of the oven, the middle is steamy, buttery, complicated (and slightly green). When it's had a chance to sit and cool, the avocado takes second seat to beautiful spices, but never fully disappears. Have it with a smidgen of salted butter for breakfast. Take it with your afternoon tea. Stays moist forever. Originally adapted from this:


Makes 1 cake

  • 2 2/3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup softened butter
  • 1 1/2 cups sugar (or less)
  • 3 eggs
  • 2 very ripe Hass avocados, mashed
  • 1 cup milk
  • zest from one small lime (about 2 tablespoons)
  1. Preheat your oven to 350.
  2. Mix flour, baking soda, baking powder, salt, and spices together in a mixing bowl.
  3. Cream butter and sugar together in a separate bowl, then beat in the eggs, mashed avocado, and lime zest. (I used a hand mixer, which took a while, but was ultimately fine.)
  4. Add a little bit at a time of your dry ingredient mixture and your milk until fully incorporated. Goopy-but-smooth is what you're after.
  5. Pour batter into seasoned cast iron skillet and pop it in the oven, baking until a toothpick or similar (I use chop sticks for this) stuck into the middle comes out clean. Start checking on it around 50 minutes. In my oven, this took about 65 minutes.
  6. Definitely have a slice while it's piping hot.

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