Pastel De Elote (Sweet Corn Cake)
Sweet Corn Cake (Pastel De Elote) is a popular & delicious Mexican cake. Serve with cajeta, whipped cream, powder sugar, strawberries and vanilla ice cream.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup brown sugar
- ½ cup white sugar
- 4 tablespoons butter (at room temperature)
- 3 eggs
- ½ teaspoon pure vanilla extract
- 1 ½ tablespoons corn oil
- ¾ cup plus 2 tablespoons white flour
- ¾ teaspoon baking powder
- ⅛ teaspoon kosher salt
- ½ cup half and half
- 1 cup corn kernels (fresh or frozen (thawed))
Instructions
- 1
Preheat oven to 375 degrees. Butter and flour a bundt cake pan (or 9 inch iron skillet) and set aside.
- 2
In an electric mixer, cream the sugars and the butter. Add the eggs one at the time beating after each other to incorporate.
- 3
Add the vanilla and oil.
- 4
Over low speed, add the flour, baking powder and salt.
- 5
Add the half & half and mix until smooth.
- 6
Fold in the corn and pour mix over your prepared pan.
- 7
Bake for 25 to 32 minutes or until firm to the touch.
- 8
Cool for a few minutes and serve warm with cajeta* (caramel sauce), whipped cream, strawberries, powder sugar and/or ice cream.