Get ready to transport your taste buds to the vibrant streets of Brazil with this irresistible Sweet Corn Cake that's about to become your new obsession! Imagine a dessert so moist, so rich, and so uniquely delicious that it will make you forget every other cake you've ever tasted. This isn't just a recipe; it's a culinary journey that blends the sweet, creamy essence of fresh corn with a perfect balance of sugar and butter, creating a treat that's both comforting and exotic.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Brazilian
Serves: 8 servings
Ingredients
- 2 cups corn kernels
- 1 cup sugar
- 1 cup milk
- 1/2 cup butter
- 1 cup cornmeal
- 3 eggs
- 1 tablespoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or a round cake pan with butter and lightly dust with cornmeal to prevent sticking.
- In a blender or food processor, combine the fresh corn kernels, milk, and eggs. Blend until the corn is completely pureed and the mixture is smooth and creamy.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer or by hand with a whisk.
- Gradually add the corn and milk mixture to the butter and sugar, mixing continuously to create a uniform batter.
- In a separate bowl, sift together the cornmeal and baking powder to remove any lumps.
- Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- Pour the batter into the prepared baking pan, ensuring an even distribution.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Slice and serve warm or at room temperature. This cake can be enjoyed as a dessert or a sweet breakfast treat.
Tips
- Use fresh corn kernels whenever possible for the most authentic and intense flavor. If fresh isn't available, high-quality frozen corn works well too.
- Make sure your butter is at room temperature for easier creaming and a smoother batter.
- Don't overmix the batter! Fold the dry ingredients gently to keep the cake light and tender.
- For an extra golden top, you can brush the cake with a little melted butter during the last 10 minutes of baking.
- Let the cake cool slightly before removing from the pan to prevent it from breaking.
- Serve slightly warm for the most incredible texture and flavor experience.
- This cake is versatile - enjoy it as a dessert, breakfast treat, or with a morning coffee!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 7g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
