Avocado Spice Cake Yields: ½ sheet pan, 32 servings
Avocado Cream Cheese Frosting Yields: 23 oz., enough for ½ sheet pan
Caramelized Avocado Yields: 32 slices
- 2 cups sugar, granulated
- 1 cup butter
- 4 each eggs
- 2 cups Fresh California Avocado, peeled, pitted, mashed
- 1 cup buttermilk
- 3 cups flour, all purpose
- 1 tsp. nutmeg, freshly grated
- 1 tsp. cinnamon
- 1 tsp. allspice
- 2 tsp. baking soda
- 1 cup raisins
- 1 cup walnuts, chopped
- 2 tsp. additional flour
Avocado Cream Cheese Frosting
- 8 oz. Cream cheese, softened
- ½ cup butter, softened
- ⅜ cup Fresh California Avocado, peeled, pitted, pureed
- 13 oz. powdered sugar
- 4 tsp. sour cream
- ½ tsp. pure vanilla extract
- 1 each, Fresh California Avocado, peeled and pitted As needed, granulated sugar
- As needed, vegetable oil
- Cream together sugar and butter. Add the avocado and eggs and beat to incorporate. Mix in the buttermilk.
- Mix together the flour, spices and baking soda. Add them to the batter and mix well.
- Toss the raisins, walnuts and small amount of flour together. Add to the batter and mix in.
- Pour into an ungreased ½ sheet pan and bake at 350 until done and golden, about 35 minutes. Cool to room temperature before frosting.
- Beat together the cream cheese and butter until fluffy. Beat in the pureed avocado.
- Beat in the powdered sugar, sour cream and vanilla. Refrigerate.
- Shelf life of the frosting is 3 days.
- Slice each half of the avocado end to end, into 16 slices.
- Press both sides of each slice into sugar.
- Sauté on medium in a little bit of oil in a non-stick sauté pan until the sugar is caramelized, flip and repeat on other side.
- Slice the cooled cake 8 X 4. Pipe on the frosting. Top each piece with a slice of caramelized avocado. Refrigerate.