Fresh Corn Sweet Cake
Makes 1 - 8-inch Round Cake
When I find fresh corn on the cob out in the markets I automatically crave and think of this cake, this is defiantly one of my favorite cakes to bake.
Eat it hot or cold, it’s almost as easy as making a smoothie in the blender and It’s absolutely delicious to accompanied it with any meal, or simply served it as a dessert or snack.
- 1/2 cup of milk
- 3 eggs
- 2 tbsp. vanilla
- 1 stick of butter (room temperature)
- 3 cups fresh corn kernels (about 4 ears)
- 1 can of condensed milk
- 1 cup all-purpose flour
- 1 tbsp. baking powder
Preheat oven to 375 F
Grease and flour a 9-inch round cake pan.
In the glass of a blender put the milk, eggs, vanilla, soft butter, corn kernels, and condensed milk, in that order and mix to blend for 30 seconds.
In a different large bowl sift the flour and baking powder.
With a mixing spoon combine the liquid with the flour and well.
Pour mixture into prepared casserole dish or cake pan and bake for 35 minutes or until done. It should have a golden color and it should feel firm to the touch.
From my kitchen to yours.
Chef Martin Lopez