Sweet Corn Churro Cake is a delightful twist on traditional churros, combining the flavors of sweet corn with a moist, cake-like texture. This dessert is perfect for summer gatherings or any occasion where you want to impress your guests with a unique and delicious treat. With its crispy exterior and soft, sweet interior, this cake is sure to become a favorite in your baking repertoire. Let’s dive into the ingredients and step-by-step process to create this mouthwatering Sweet Corn Churro Cake.
Ingredients
- 1 cup sweet corn kernels (fresh or frozen)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup milk
- ½ cup powdered sugar (for dusting)
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure your cake doesn’t stick.
Step 2: Prepare the Corn Mixture
In a blender or food processor, blend the sweet corn kernels until smooth. Set aside.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will ensure that your dry ingredients are well combined.
Step 4: Cream Butter and Sugar
In another bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
Step 5: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the blended sweet corn mixture until fully combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
Step 7: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Dust with Sugar
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, dust the top with powdered sugar for a sweet finish.
FAQs
Can I use canned corn for this recipe?
Yes, you can use canned corn. Just make sure to drain it well before blending.
How do I store Sweet Corn Churro Cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I freeze the Sweet Corn Churro Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
What can I serve with Sweet Corn Churro Cake?
This cake pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for an extra indulgent treat.