Pastel de Elote (Sweet Mexican Corn Cake)
Published Apr 26, 2022
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‘Pastel de Elote’ is also known as Sweet Mexican Corn Cake. This traditional dessert is moist and dense, with a bread pudding like texture, and is wonderful topped with fresh strawberries, powdered sugar, whipped cream, and even vanilla ice scream.
Pastel de Elote (Sweet Mexican Corn Cake)
Ingredients
- ½ cup (100 g) brown sugar
- ½ cup (100 g) white sugar
- 4 tablespoons (60 g) butter, room temperature
- 3 large eggs
- ½ teaspoon (2.5 mL) pure vanilla extract
- 1½ tablespoons (22.5 mL) corn oil
- ¾ cup (90 g) plus 1 tablespoon (8 g) gluten-free all-purpose flour
- 1 teaspoon (4 g) baking powder
- ⅛ teaspoon (1 g) kosher or fine sea salt
- ½ cup (120 mL) half-and-half
- 1 cup (150 g) frozen corn kernels (thawed)
- Zest of 1 orange
Instructions
- Thoroughly butter and flour a Bundt cake pan or 9-inch cast iron skillet. Preheat oven to 375°F.
- Cream together the sugars and butter using an electric mixer until light and fluffy. Add eggs, one at a time, beating after each to incorporate. Add vanilla and corn oil and mix until just blended.
- Turn mixer to lowest speed and carefully and slowly add gluten-free flour, baking powder, and salt. Once dry ingredients are mixed in, add half-and-half and mix for another 30 seconds.
- Fold in corn and orange zest by hand and pour the mixture into the prepared pan. Bake for 25-30 minutes or until just firm to the touch. Allow cake to cool for about 10 minutes before removing from the pan.
- Serve with fresh berries, whipped cream, powdered sugar, or ice cream.
Nutrition
Calories: 216kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgSodium: 170mgPotassium: 72mgFiber: 1gSugar: 22gVitamin A: 261IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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