Café de Olla & Sweet Corn Pound Cake

Lorenza Ávila
Looking for something yummy and sweet to eat? Here’s this tasty and delish café de olla & sweet corn pound cake to satisfy your sweet tooth! Anise, cinnamon sticks, instant coffee, cream cheese, condensed milk, and white corn kernels combined are fire. A single slice of this delectable café de olla & sweet corn pound cake will be enough to lure you in!
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Ingredients
4
Portions
  • 4 cups water, for the café de olla 
  • 1 cup instant coffee, for the café de olla 
  • 1 stick cinnamon, for the café de olla 
  • 1 teaspoon anise, for the café de olla 
  • 3 pepper, for the café de olla 
  • 2 cloves, for the café de olla 
  • 3/4 cups vegetable oil, for the pound cake batter
  • 3 eggs, for the pound cake batter
  • 1 cup condensed milk, for the pound cake batter
  • 1 1/4 cups flour, for the pound cake batter
  • 1 1/4 cups white corn kernels, for the pound cake batter
  • 1/4 cups cream cheese, for the pound cake batter
  • 1 tablespoon baking powder, for the pound cake batter
Preparation
20 mins
45 mins
Easy
  • For the café de olla: In a small pot with hot water, add instant coffee, cinnamon stick, anise, pepper, and clove. Mix thoroughly until perfectly incorporated. Lower heat and cook for 8 minutes. Strain and let cool for 20 minutes. Set aside.
  • For the pound cake batter: In a blender, combine oil, eggs, condensed milk, flour, corn kernels, cream cheese, baking powder, and a quarter of a cup of café de olla and blend until smooth. Set aside.
  • Pour batter into a previously greased and floured pan. Bake for 40 minutes at 338 °F. Let cool. Serve café de olla & sweet corn pound cake paired with hot milk.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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