Pastel de Elote is a sweet corn pound cake made with fresh ground corn and topped with a light Orange Habanero Glaze. This Southwest Dessert Recipe is the perfect way to enjoy one of farmer’s markets favorite flavors.
Corn in a dessert? That’s probably not the first flavor you think of when you are thinking about cake. Pastel de Elote is one of my favorite desserts. Its mild corn flavor is not too sweet and can be eaten as a snack cake with a light glaze (try my Orange Habanero Glaze) or dress it up with dulce de leche and ice cream. Oh! Oh! Try a drizzle of raspberry sauce!
This Pastel de Elote recipe was turned into a pound cake to share with a fun group of bakers that we call “The Peoplehood of the Traveling Swirly Pan” headed up by our fearless leader, Jenni Field of Jenni Field’s Pastry Chef Online. I have been a member of “The Peoplehood” since the group began.
Finally! After waiting somewhat patiently, Dorothy (our swirly pan) arrived at my doorstep! Just in time for the summer corn season. What a better way to represent Arizona than baking a pound cake filled with corn deliciousness and adding it to the group?
Tips for Baking Pastel de Elote
- One cup of corn kernels equals about 3/4 of a large ear of fresh corn.
- Cut to corn off the cob by placing the ear of corn in the center of a 9×13 pain pan so the kernels don’t spill all over the counter.
- To bring the corn, place kernels in a food processor with some of the liquid from the recipe (i.e.: part of the milk, cream or water) so the corn will flavor the liquid.
- Pastel de Elote is a great cake to serve in a cast iron pan.
- If you plan to turn the cake out of the pan, be sure to grease or butter the sides well and dust evenly with flour.
- Remember that the fresh corn makes a dense batter and may take extra time to bake. Checking the cake for doneness with a toothpick is not always accurate. Watch the cake carefully and look for the sides of the cake pulling away from the pan and a golden brown top.
- Turn cake out onto a wire cooling rack and allow to cool completely before covering with plastic wrap or placing in a cake container. The added steam from the cake can make it soggy in the center.
I hope you love this recipe! My family does.
Leave me a comment on this post or on Facebook and let me know if you try it.
If you have any questions, you can always leave me a comment on any of the posts here on Everyday Southwest or “like” Everyday Southwest on Facebook and leave a comment for me there. I LOVE hearing from you!
- 1½ cups fresh corn kernels (about 1 to 2 ears of corn)
- ⅔ cups buttermilk
- ½ cup milk
- 3 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter (room temperature)
- 1⅔ cups granulated sugar
- 1 cup brown sugar
- 7 large eggs
- 1 teaspoon vanilla
- Serve with:
- Orange Habanero Glaze (recipe on this blog) or
- Dulce de Leche
- Vanilla Ice Cream
- Fresh Strawberries
- Grease and flour an angel food or bundt pan. Pre-heat oven to 325 degrees.
- Cut corn kernels from cobs, place in food processor or blender. Heat buttermilk and milk together in small pan until bubbles appear around the edges. Pour over corn. Puree until mixture is like oatmeal. Set aside for half an hour to infuse the flavors.
- Stir together flour, salt and baking powder. Set aside.
- Beat butter and sugars together until light and fluffy. Stir in eggs one at a time. Stir in vanilla.
- Add ⅓ of the flour mixture to the egg mixture and beat until combined. Add half of the corn mixture, combine. Alternate adding the flour and corn mixtures until all is incorporated and beat on medium speed for 2 minutes.
- Bake for 1 hour and 15 minutes. Check for doneness after 60 minutes then test every 5 to 7 minutes until done. Cool on a wire rack for 10 to 12 minutes then turn out of pan.
- Cool cake slightly then, glaze with Orange Habanero Glaze.
- Serve with Dulce de Leche, Vanilla Ice Cream and Fresh Strawberries (optional).