Coffee Pound Cake with Corn

Lorenza Ávila
With this homemade coffee pound cake recipe with corn kernels, you will have everyone happy because of its great flavor. This delicious sweet bread will be perfect for cold afternoons or any day you're craving coffee-flavored bread. Pair it with a glass of milk or your favorite hot drink, and we recommend that when making the coffee, you remove it from the heat once it boils to prevent it from burning.
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Ingredients
4
Servings
  • 4 cups water, for the coffee
  • 1 cup instant coffee, for the coffee
  • 1 stick cinnamon, for the coffee
  • 1 teaspoon anise, for the coffee
  • 3 pepper, for the coffee
  • 2 cloves, for the coffee
  • 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
Low
  • For the coffee: in a small pot with hot water, pour the instant coffee, add the cinnamon, anise, pepper, and clove, stir until completely mixed; lower the heat and cook for 8 minutes. Strain and let sit for 20 minutes. Reserve.
  • In a blender, mix the oil, eggs, condensed milk, flour, corn kernels, cream cheese, baking powder, and a quarter cup of the coffee; blend until all ingredients are incorporated. Reserve.
  • In a previously greased and floured pound cake mold, pour the mixture up to halfway; bake for 40 minutes at 170 °C. Cool and serve with hot milk.

Nutritional Information

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