Linda brought this delish dessert to our Small Group yesterday, and made us guess the "secret" ingredient. The ultimate credit goes to the American Indians who knew about the inherent sweetness in raw corn!! Thanks to them, and Linda.
(serves 10)
For the cake:
2 cups unbleached all-purpose flour, plus extra for dusting pan
1 cup yellow cornmeal
2 t. baking powder
1 t. baking soda
1/2 t. salt
2&1/4 cups sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 t. pure vanilla extract
3/4 cup sour cream
1&1/2 cups fresh corn kernels (from 2 medium ears)
For the glaze:
3 T. unsalted butter
1/4 cup pure maple syrup
1 cup confectioners' sugar
Make cake: Preheat the oven to 350. Grease a 12-cup Bundt pan and dust with a little flour. Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Combine the sugar and butter in a large mixing bowl, and beat with an electric mixer until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the eggs and beat, scraping down the bowl once or twice, until smooth. Stir in the vanilla. Stir in the flour mixture in 3 additions, alternating with the sour cream in 2 additions, and ending with the flour. Stir in the corn. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 1 hour and 15 mins. Let the cake cool in the pan 10 mins.; invert onto a wire rack and cool completely. Make the glaze: Combine the butter and maple syrup in a small saucepan over med. heat to melt the butter. Whisk in the confectioners' sugar until smooth. Drizzle* warm glaze over cake and let stand until set, about 30 mins. Slice and serve with a smile*!!
"Being deeply loves gives you strength. Loving deeply gives you courage."
Count your many Blessings today, and have FUN doing it!
Go Seahawks!!!
Love,
MM
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