mexican sweet corn cake

How To Make mexican sweet corn cake

• 1

  Heat oven to 350^ with rack in middle position. Spray a 9-inch cake pan with non-stick butter spray. Place a piece of wax paper on bottom of pan. Using a sharp knife, cut kernels from ears of corn. Measure 1 1/2 cups only and add to blender.
• 2

  Next add the cornmeal, condensed milk and yogurt, then puree until really smooth. Now let it stand for 10 minutes.
• 3

  Meanwhile in a small bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
• 4

  To the blender add the eggs and estra yolks, and the oil; blend on low until smooth. Pour the puree mixture into a large bowl. Add the flour mixture and whisk just until evenly moistened and lumps of flour remain.
• 5

  Pour into prepared cake pan. and bake until golden and a toothpick inserted comes out with very little dry cake crumbs. 45 minutes.
• 6

  Cool in pan on wire rack for 30 minutes. Loosen sides with knife then invert onto the rack and lift off the pan. Re-invert to a serving platter and cool completely at least 1 hour. Spread top with the caramel sauce, then sprinkle with powdered sugar.
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