Sweet Corn Cake
Servings: 1 10" round cake
Sweet Corn Cake made with fine yellow cornmeal, brown sugar, Greek yogurt, and finished with a honey butter glaze while still warm from the oven. Tender, golden, and somewhere perfectly between cornbread and cake. The kind of simple bake that earns a permanent place in your rotation from the very first slice.
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Ingredients
- 125 g All-Purpose Flour
- 125 g Fine Yellow Cornmeal
- 150 g Granulated Sugar
- 50 g Brown Sugar
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 Eggs (room temperature)
- 250 g Whole Milk (room temperature)
- 50 g Plain Greek Yogurt (room temperature)
- 75 g Avocado Oil
- 10 g Vanilla Bean Paste (or extract)
- 56 g Melted Butter (4 tbsp)
- 80 g Honey
Instructions
- Preheat the oven to 350°F. Add the flour, cornmeal, baking powder, baking soda, and salt to a large bowl. Whisk to combine.
- In a medium sized bowl, add the sugar, brown sugar, and eggs. Whisk until light and frothy, then add the milk, greek yogurt, avocado oil, and vanilla bean paste. Whisk again until smooth.
- Pour the wet ingredients into the dry ingredients, and fold it together until the flour mixture has been absorbed. Do not over mix.
- Pour the batter into a greased/parchment-lined 10” cake pan. Bake for 30-35 minutes, until the center has set and the top is golden brown.
- After the cake is out of the oven, mix together the melted butter and honey. Brush the honey mixture over the warm cake, and enjoy!