Not Your Traditional Pan de Elote, This Sweet Corn Bundt Cake Delights

Pan de elote can be good, but corn pound cake can be divine.  We recently had a small dinner party where corn was the focal point of our menu.  With a traditional Elote en Vaso, or Corn in a Cup, as an appetizer, our green chile stuffed poblano peppers with a sweet nutmeg-spiced corn sauce as the entrée, and this sweet corn bundt cake as dessert.  For the glaze, I went with lime as a flavor pairing after realizing that we always squeeze fresh lime juice on our corn on the cobs and of course in our elote en vaso!  Remember that all ovens are a little different, so start checking for doneness after the first hour to make sure you do not over bake your cake.  And if a glaze is not your thing, this cake recipe can go without frosting, or whip up a batch of cream cheese frosting with some lime zest.

Sweet Corn Bundt Cake

Sweet Corn Bundt Cake

Sweet Corn Bundt Cake
Serves 8-12

Ingredients:
2 cups fresh corn kernels (about 2 large ears), cobs reserved
2/3 cups buttermilk
2/3 cups half & half
3 cups all purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter, room temperature
2 2/3 cups white granulated sugar
6 extra large eggs, room temperature
1 teaspoon vanilla extract
3 large limes, zested, juiced
2 cups powdered sugar

Procedure:

  1. In a medium sauce pot, combine 1 ½ cups of corn kernels, buttermilk, and half & half. Break up the corn cobs and place in the sauce pot. Allow to boil for 3 minutes over high heat, remove from heat and cover. Allow the dairy to infuse with the flavor of the corn for one hour.
  2. Butter and flour a bundt pan.
  3. Remove and discard the chunks of cobs from the corn and buttermilk mixture. Puree the mixture in a blender. Strain through a sieve.
  4. Measure out 1 cup of liquid and set aside.
  5. Sift all the dry ingredients and set aside.
  6. In a stand mixer, cream together the butter and sugar.
  7. Add the eggs one at a time; beat well to incorporate after each addition.
  8. Mix in reserved ½ cup of corn kernels, vanilla, and lime zest.
  9. Mix in 1/3 of the flour. Mix in 1/3 of the corn-milk. Repeat until you have mixed in all the flour and corm-milk; be careful to mix until just incorporated and avoid overbeating.
  10. Pour batter into prepared bundt pan. Bake for 60-80 minutes or until an inserted toothpick comes out clean. Check the cake every five to minutes after the 60 minute mark for doneness. Allow to cool in the pan for 10 minutes before placing on a rack to cool completely.

For the glaze:
Add the powdered sugar to a medium mixing bowl. Using a handheld mixer, slowly mix in the lime juice until you reach the desired consistency to drizzle. Once completely cool, drizzle on the lime glaze. Allow to set before serving.

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