### Introduction
Sweet Corn Cake Delight, known as Pastel de Elote in Mexican cuisine, is a delightful and moist cake that celebrates the natural sweetness and flavor of fresh corn. This traditional dish is not only a treat for the taste buds but also a perfect example of Latin American culinary heritage. Whether served as a dessert or a sweet snack, this cake is sure to please food lovers of all ages. With its simple ingredients and easy preparation, it becomes a beloved recipe in many households.
### Ingredients
– 2 cups of fresh corn kernels (or 1 can of sweet corn, drained)
– 1 cup of sugar
– ½ cup of unsalted butter, softened
– 4 large eggs
– 1 cup of milk
– 1 cup of cornmeal (or masa harina)
– ½ teaspoon of baking powder
– ¼ teaspoon of salt
– 1 teaspoon of vanilla extract (optional)
– 1 teaspoon of cinnamon (optional, for extra flavor)
### Instructions
1. **Preheat the Oven**: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. **Blend the Corn**: In a blender or food processor, combine the fresh corn kernels with the milk and blend until you have a smooth mixture. If you prefer a bit of texture, blend partially. Set this mixture aside.
3. **Cream Butter and Sugar**: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This will incorporate air and help give your cake a nice rise.
4. **Add Eggs**: One at a time, add the eggs to the butter and sugar mixture, mixing well after each addition. Ensure that the eggs are well combined.
5. **Combine Ingredients**: Gradually mix in the corn mixture until fully combined. Then, add the cornmeal, baking powder, salt, vanilla extract, and cinnamon, stirring gently until just combined. Be cautious not to overmix; some lumps are perfectly fine.
6. **Bake the Cake**: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 45-55 minutes or until a toothpick inserted in the center comes out clean.
7. **Cool and Serve**: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
### Tips
– For an extra touch, consider adding some chopped jalapeños or cheese to the batter for a savory twist.
– You can substitute half of the cornmeal with all-purpose flour for a lighter texture.
– To enhance the sweetness, serve the cake with a drizzle of honey or a sprinkle of powdered sugar on top.
– This cake can be stored in an airtight container in the refrigerator for up to 4 days, and it also freezes well, making it a great option for meal prepping.
### Serving Suggestions
Sweet Corn Cake Delight can be enjoyed warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an authentic experience, serve it alongside a cup of Mexican hot chocolate or coffee. You can also garnish with fresh fruit, such as berries or sliced peaches, for a pop of color and additional flavor.
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