Fresh Sweet Corn Cake
MAKES 1 (9-INCH CAKE)
Fresh, sweet, tender corn is the star of this easy-to-make cake with a custardy texture. Serve with berries and a light dusting of powdered sugar for the ultimate summertime treat.
Ingredients
- 2 ears uncooked corn (kernels removed (about 2 cups), See Cook's Tip)
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup vegetable oil
- 1/4 cup plain yogurt
- 2 large eggs
- 2 egg yolks
- 1 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
Directions
- Preheat oven to 350°F. Line bottom and sides of 9-inch springform pan with parchment paper.
- In a blender, combine corn kernels, condensed milk, oil, yogurt, eggs, and yolks. Blend until smooth, scraping down sides to be sure everything is incorporated. Set aside.
- In a large bowl, whisk together remaining ingredients. Add contents of blender. Gently mix until well combined.
- Pour batter into prepared pan. Bake 35 to 45 minutes until a toothpick entered into the center comes out clean and the edges just start to shrink from sides.
- Cool on a wire rack 10 minutes. Remove outer rim of pan and cool completely before serving.
Cook Tips
To remove corn kernels: Lay out a clean dish towel. Stand corn up and hold by stem, resting tip on towel. Run knife down sides of ears to cut kernels off without cutting into cobs. The towel will help keep kernels from rolling away and can be lifted to easily gather corn and transfer to blender.
Nutrition
- Calories: 390
- Fat: 17.0 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.0 g
- Cholesterol: 85.0 mg
- Sodium: 290.0 mg
- Carbohydrates: 51.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 26.0 g
- Protein: 9.0 g