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
Makes: 8 – 10 slices
Ingredients
-
1 1/2
ripe avocadoes, mashed
-
1 1/3
cups flour
-
1
teaspoon baking soda
-
1/2
teaspoon baking powder
-
1/2
teaspoon ground cinnamon
-
1/4
teaspoon ground nutmeg
-
2
eggs
-
1/4
cup butter, softened
-
3/4
cup sugar
-
1/4
cup buttermilk
-
1/3
cup chopped almonds
-
1/3
cup dried cranberries
-
1/4
teaspoon salt
Directions
- Preheat the oven to 350 F. Grease and flour a 9×5 inch loaf pan. Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg and set aside.
- 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.
- 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.