Sweet Corn Pound Cake with Honey Whipped Cream

a delicately sweet, moist pound cake with just a touch of flavor from the corn. There is just no way to describe this... you'll have to make it for yourself.

Prep Time 2 20

Cook Time 1 30

Total Time 3 50

Servings generous servings

Calories 645kcal

Author Marye Audet-White

Ingredients

Sweet Corn Poundcake

1 ½ cups corn kernels cut from cob , cobs reserved
⅔ cup full fat buttermilk
⅔ cup half and half cream
3 cups flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter
2 ⅔ cups sugar
6 eggs
1 teaspoon vanilla

Honey Whipped Cream

2 cups heavy cream
Sugar to taste
2 tablespoons honey

Instructions

Cake

Break the cobs into several pieces.
Add the corn and cobs to a large pot with buttermilk and cream. Bring to a boil, cover and remove from heat.
Allow to infuse for one to two hours.
Preheat the oven to 325F.
Butter and flour a bundt pan.
Remove the cobs and puree the rest in a blender.
Strain through a fine sieve.
Measure one cup of the corn milk mixture and set it aside.
Blend the dry ingredients and set aside.
Beat the butter and the sugar until fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla.
Add the dry ingredients alternately with the corn milk mixture beginning and ending with the flour mixture.
Spoon into the bundt pan and bake for 1 ½ hours or until cake tests done.
Cool 10 minutes in pan and remove to finish cooling on a rack.
Cut and serve with a dollop of honey flavored whipped cream and a sprinkle of cinnamon.

Cream

Beat the cream until thickened.
Add the honey and sugar and continue beating until soft peaks form.
Do not overbeat!
Taste and adjust flavor.

Nutrition