Pastel De Elote (Sweet Corn Cake)

Name: Pastel De Elote (Sweet Corn Cake)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 slices
Ingredients: ½ cup brown sugar; ½ cup white sugar; 4 tablespoons butter; 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

User Reviews

5.0

108 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
8 slices
Calories
265 kcal
Course
Dessert
Cuisine
Mexican

Pastel De Elote (Sweet Corn Cake)

Delilah Cunningham

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Sweet Corn Cake (Pastel De Elote) is a popular & delicious Mexican cake. Serve with cajeta, whipped cream, powder sugar, strawberries and vanilla ice cream.

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Ingredients

Servings

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)

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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.
Add the vanilla and oil.
Over low speed, add the flour, baking powder and salt.
Add the half & half and mix until smooth.
Fold in the corn and pour mix over your prepared pan.
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 Information

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Serving 1slice Calories 265kcal (13%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 89mg (30%) Sodium 170mg (7%) Fiber 1g (4%) Sugar 24g (48%)