Ingredients for Guatemalan Corn Cake
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- 4 large eggs
- Vegetable Oil
- Cream Style Corn
- Vanilla
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How to Make Guatemalan Corn Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Stir in the corn kernels and the secret ingredient (masa harina).
- Pour batter into the prepared pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust with powdered sugar (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
82g
Fat
9g
Carbs
11g
