Pastel de Elote (Sweet Mexican Corn Cake)

Ingredients

• 1/2 cup (100 g) brown sugar
• 1/2 cup (100 g) white sugar
• 4 tablespoons (60 g) butter, room temperature
• 3 large eggs
• 1/2 teaspoon (2.5 mL) pure vanilla extract
• 1 1/2 tablespoons (22.5 mL) corn oil
• 3/4 cup (90 g) plus 1 tablespoon (8 g) gluten-free all-purpose flour
• 1 teaspoon (4 g) baking powder
• 1/8 teaspoon (1 g) kosher or fine sea salt
• 1/2 cup (120 mL) half-and-half
• 1 cup (150 g) frozen corn kernels (thawed)
• Zest of 1 orange

Instructions

1. 1

   Thoroughly butter and flour a Bundt cake pan or 9-inch cast iron skillet. Preheat oven to 375°F.

2. 2

   Cream together the sugars and butter using an electric mixer until light and fluffy. Add eggs, one at a time, beating after each to incorporate. Add vanilla and corn oil and mix until just blended.

3. 3

   Turn mixer to lowest speed and carefully and slowly add gluten-free flour, baking powder, and salt. Once dry ingredients are mixed in, add half-and-half and mix for another 30 seconds.

4. 4

   Fold in corn and orange zest by hand and pour the mixture into the prepared pan. Bake for 25-30 minutes or until just firm to the touch. Allow cake to cool for about 10 minutes before removing from the pan.

5. 5

   Serve with fresh berries, whipped cream, powdered sugar, or ice cream.