You know when you are wandering through the grocery store and you see an item of produce on sale, that is usually much more expensive then its sale price, you grab some, maybe too many. That is me and avocados. Anytime they go on sale for 2 for $1, or 3 for $1, OR 4 FOR $1. Holy Moly. 4 avocados for $1. But I did have some self control. I did only buy 4. But don’t get me wrong, I was tempted to buy $10 worth and figure out where to store them.

We like avocados, but we don’t eat them by the spoonful like I know some people do. So I had to find a way to use avocados in ways other then for guacamole or on salads. Oh ya, I made a chocolate avocado cake a few weeks ago. I wonder if I can make a flavor other then chocolate? So I went to the same place I found the chocolate avocado cake, and low and behold, she had a recipe for exactly what I was envisioning.

Because of the avocado the cake is super moist and rich. The cornmeal gives it a texture that really satisfies your taste buds, and the lemon freshens up the flavor. The combination of the avocado, lemon nd cornmeal are incredible; something I would have never imagined, but it works SO WELL.

Recipe modified from Joy the Baker’s recipe
makes 1 loaf Cake or 12 muffins/cupcakes

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup applesauce (you can use butter instead. I use applesauce to lower the fat)
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 c. milk (I use 1%)
Juice of 1 lemon, about 1/4 cup
1 tbsp lemon zest

Garnish
grapefruit
sour cream

Scoop out the flesh of 1 1/2 ripe avocados, just over a cup to a cup and a half of avocado, mashed

Preheat oven to 350 degrees F. Grease and flour mini bundt pans or 1 loaf pan.

In a medium sized bowl, sift together flours, cornmeal, salt, baking powder and baking soda. Set aside.

In the bowl of a stand mixer, beat applesauce on medium speed and add the sugar and beat for about 30 seconds. Add the avocado and beat for a minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.

Add the eggs one at a time, beating 1 minute after the addition of each egg. Beat in vanilla extract, lemon juice and lemon zest.

Reduce the mixer speed to low and add half of the flour mixture, all of the milk, and then the rest of the flour mixture. Beat just until combined.

Divide the dough between the 12 muffin/bundt cups (of pour into the loaf pan) place in the preheated oven.

Mini Bundts/Cupcakes: Bake for 20-25 minutes
Loaf: Bake for 40-45 minutes

Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

To serve these I cut up slices of grapefruit and put a dollop of sour cream on each mini bundt. If you made this into a loaf you could put the grapefruit and a dollop of sour cream on each slice. The tartness and juiciness of the grapefruit combined with the dense creaminess of the sour cream went amazingly well with the cake. I know, all of this is an interesting match but I served these to some friends at a girl’s brunch, and they were gone really quickly. So I will let that speak for how delicious they are. And they smell amazing as well!!!

I had a few mini bundts leftover, so I put them in a zip lock baggie and froze them. In a couple weeks when I am craving an avocado lemon cake, I can just pull them out of the freezer and eat them up!