Celebrate with a Mexican-Style Sweet Corn Cake on Cinco De Mayo

Cinco de Mayo is a holiday that celebrates Mexican heritage and pride. It is also the day before my youngest turns 21 y’all. Can you believe that chunky little baby who used to carry Beary around with her all the time is gonna be a full-fledged adult? So I thought this year, why not add a special twist to the celebration by making a delicious Mexican-style sweet corn cake? Not only is this easy-to-prepare dessert a fun way to mark the occasion but it can also be enjoyed as an after-dinner treat or as an afternoon snack. The light and fluffy cake, with its unique combination of ingredients, is sure to be a hit with family and friends alike.

Mexican-Style Sweet Corn Cake

Yield: 6-8
Prep Time: 20 min
Bake Time: 50 min
Total Time: 1 hour and 10 min

Ingredients:

Cornbread cake

• 2 packages of Honey Cornbread Mixture
• 1 Egg, room temp
• 1?3 cup Vegetable Oil
• 2?3 rd cup of Sweet Cream Coffee Creamer
• 1 can of Corn kernels. drained
• 1 tbsp Vanilla extract

Cinnamon Syrup

• 2 cups water
• 2 cups packed Dark Brown Sugar
• 1 tbsp. Cornstarch
• 2-3 Cinnamon Sticks
• 4 Whole Cloves

Churro Icing

• 2 cups of powdered sugar
• 1?4 cup Churro coffee creamer
• 1 tsp Vanilla extract

Instructions:

• Preheat the oven to 350 degrees F
• Spray a bundt cake pan heavily with non-stick baking spray, and set it aside.
• Add the corn kernels and vanilla extract into a food processor and mix on high until broken down.
• In the bowl of a stand mixer, add the cornbread mix, egg, vegetable oil, and creamer.
• Mix on high until fully combined.
• Add the corn mixture and mix on medium until combined.
• Pour the batter into the prepared bundt pan.
• Bake in the center of the oven for 45 to 50 minutes or until the cake is a golden color.
• Check the cake by inserting a knife into the center.
• The cake is done when it comes out clean.
• If not, cover the cake with aluminum foil and bake for another 5-7 minutes.
• Remove the cake from the oven and let it cool to room temperature before flipping the bundt cake over and out of the pan.
• Prepare the cinnamon syrup.

Cinnamon Syrup

• In a medium-sized saucepan, add water, brown sugar, cornstarch, cinnamon sticks, and cloves.
• Whisk to combine.
• Bring to a boil and then reduce to medium heat and cook for 25 minutes.
• Strain the cinnamon syrup to remove the cinnamon sticks and cloves into a small bowl.
• Allow the cinnamon syrup to thicken and reach room temperature.

Churro Icing

• In a large bowl, add all of the icing ingredients and use a hand mixer on high to mix until combined and smooth.

Decorating Instructions

• Once the cake has cooled, flip the bundt over and place it on a 10’ paper cake round on a large baking sheet.
• Using a fork, poke several holes into the top of the bundt cake.
• Slowly pour 1?2 of the cinnamon syrup on top of the cake.
• Reserve the rest once you slice the bundt and pour it directly on top of the slices.
• Now pour the churro icing on top of the bundt cake.
• Set to the side for 30 minutes before serving.
• Garnish with whip cream.

Cinco De Mayo is the perfect occasion to try this Mexican-Style Sweet Corn Cake. It’s easy to make, and the combination of ingredients creates an unforgettable flavor that both adults and children will enjoy. This dish is convenient and can be served as a side dish or as a dessert. With its bright yellow color, it will be a festive addition to any Cinco De Mayo celebration. Give this traditional Mexican cake recipe a try – you won’t regret it!

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