Pressure Cooker Sweet Corn Cake

Lorenza Ávila
This easy and tasty pressure cooker sweet corn cake is calling your name! The flavorsome combination of cream cheese, corn kernels, vanilla essence, and condensed milk brings to life this mouthwatering pressure cooker sweet corn cake. Do not fear the pressure cooker as it is the portal to luscious and drool-worthy recipes like this delish treat!
Reviewed by Editorial Team of Kiwilimón
4.75
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Ingredients
8
Servings
  • 5 ears corn, medium-sized, shucked 
  • 1 cup condensed milk
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 cup butter, at room temperature
  • 1/4 cups sugar
  • 4 eggs, at room temperature
  • 1 tablespoon vanilla essence
  • 1 package cream cheese, for the frosting 
  • 1/4 cups cajeta, for the frosting 
  • pecans, chopped, for garnish 
Preparation
1h
40 mins
Low
  • In a blender, mix corn kernels and condensed milk.
  • In a bowl, sift flour and baking powder.
  • In another bowl, cream butter, sugar, eggs one by one, and vanilla essence.
  • Add corn kernels mixture and dry ingredients. Mix until completely incorporated.
  • Pour batter into a previously floured and greased 7.8-inch cake pan.
  • Transfer cake pan to a pressure cooker in a water bath. Secure lid and place pressure regulator. Once pressure regulator whistles, cook for 40 minutes over medium heat. Let cool and unmold.
  • In a bowl, beat cream cheese until softened. Add cajeta and mix until completely incorporated.
  • Spread cajeta frosting over pressure cooker sweet corn cake and garnish with chopped pecans.

Nutritional Information

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