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The Washington Post

Avocado Coffee Cake

Avocado Coffee Cake 12.000

Julia Ewan -- The Washington Post

May 6, 2009

The cake can be covered and refrigerated for 1 week. It freezes well.


Servings: 12 - 16
Ingredients
  • For the filling
  • 2/3 cup walnuts, toasted and chopped
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup semisweet chocolate chips, coarsely chopped
  • For the cake
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/3 cup canola oil or other neutrally flavored oil
  • 1 cup avocado puree (from about 2 large ripe Hass avocados; see NOTE)
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup plain soy milk or low-fat milk
  • 1 tablespoon freshly squeezed orange juice

Directions

For the filling: Combine the walnuts, sugar, cinnamon and chocolate chips in a small bowl.

For the cake: Position an oven rack in the lower third of the oven; preheat to 325 degrees. Use baker's spray (flour plus oil) to coat the inside of a 9- or 10-inch tube pan or bundt pan.

Whisk together the flour, baking powder, baking soda and salt in a medium bowl.

Combine the oil and avocado puree in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for 1 minute, then slowly add the sugar. Beat until combined, then add the eggs one at time, beating for 1 minute between each addition. Stop to scrape down the sides of the bowl as necessary.

Add the vanilla extract and beat to combine.

Combine the soy milk or low-fat milk and juice in a liquid measuring cup.

Add a third of the flour mixture to the avocado-egg mixture, stirring until just combined, then add half of the soy milk-juice. Add another third of the flour mixture and mix to incorporate, then the remaining milk-juice. Add the remaining flour mixture and stir to

incorporate.

Spread half the batter evenly in the prepared pan. Scatter the filling evenly over the batter, then top with the remaining batter so it is smooth and even. Bake on the low oven rack for 40 to 45 minutes, or until the cake is golden brown and has begun to pull away from the sides of the pan.

Transfer to a wire rack; let cool completely in the pan, then invert onto a serving plate.

NOTE: Puree the avocado flesh in a blender or food processor; it needs to be as smooth as possible.


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Recipe Source

Adapted from a recipe in "Hollywood Dish," by Akasha Richmond (Avery, 2006).

Tested by Leigh Lambert.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 16, using soy milk): 255


% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 2g 10%

Cholesterol: 26mg 9%

Sodium: 179mg 7%

Total Carbohydrates: 34g 11%

Dietary Fiber: 2g 8%

Sugar: 19g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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