California Avocado Pound Cake

1. Preheat oven to 350 F and grease the bottom and sides of a 9” x 5” loaf pan.
2. Sift together the flours, salt and baking soda.
3. In a small blender combine the heavy cream and avocado together until light and creamy; set aside.
4. In the bowl of a stand mixer beat the butter until fluffy. Add in the avocado mixture and beat until well-mixed.
5. Beat in the sugar until the mixture is creamy.
6. Add the eggs one at a time, beating on medium speed for one minute after each addition, then beat in the vanilla.
7. Add in the flour mixture alternately with the buttermilk and ending with the flour mixture.
8. Pour the batter into the prepared loaf pan and bake for about 45 minutes. Test for doneness with a toothpick in the middle – it should be clean with no wet batter or just a few dry crumbs.

Serving Suggestion: Serve as is or top with avocado frosting.

Beverage Pairing: Cold milk or dairy-free beverage.