Vanilla Bean and Sweet Corn Cake
This tender, golden-hued cake combines the earthy sweetness of fresh corn with the floral depth of real vanilla bean. It features a moist, slightly textured crumb that is perfect for summer brunches or an elegant afternoon tea.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 0.5 cup yellow cornmeal finely ground
- 1 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp fine sea salt
- 0.75 cup unsalted butter softened to room temperature
- 2 large eggs room temperature
- 0.5 cup sour cream full fat
- 1 whole vanilla bean split and seeds scraped
- 1 cup fresh sweet corn kernels cut from about 1-2 ears
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. For a more intense corn flavor, you can pulse half of the corn kernels in a food processor before adding to the batter. This cake pairs beautifully with a dollop of honey-sweetened whipped cream or macerated strawberries.