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.
Servings 8 slices
Calories 265kcal
Ingredients
- 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
- Preheat oven to 375 degrees. Butter and flour a bundt cake pan (or 9 inch iron skillet) and set aside.
- In an electric mixer, cream the sugars and the butter. Add the eggs one at the time beating after each other to incorporate.½ cup brown sugar, ½ cup white sugar, 4 tablespoons butter, 3 eggs
- Add the vanilla and oil.½ teaspoon pure vanilla extract, 1 ½ tablespoons corn oil
- Over low speed, add the flour, baking powder and salt.¾ cup plus 2 tablespoons white flour, ¾ teaspoon baking powder, ⅛ teaspoon kosher salt
- Add the half & half and mix until smooth.½ cup half and half
- Fold in the corn and pour mix over your prepared pan.1 cup corn kernels
- Bake for 25 to 32 minutes or until firm to the touch.
- Cool for a few minutes and serve warm with cajeta* (caramel sauce), whipped cream, strawberries, powder sugar and/or ice cream.
Notes
- You can also bake this Pastel De Elote in a 9 inch iron skillet.
- I truly recommend using the cajeta/caramel sauce as it gives a very rich delicious flavor.
Nutrition
Serving: 1slice | Calories: 265kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 170mg | Fiber: 1g | Sugar: 24g