Dulce de Leche Nixtamasa Bundt Cake

Versión en español

I wanted to try combining the flavors of corn with Dulce de leche, inspired by Mexican sweet tamales, but without all the work associated. The result was a success, I recommend it a lot, this Dulce de Leche Nixtamasa Bundt Cake has a soft texture, but with an unexpected and delicious crisp finish.

Bake this and let’s celebrate Dulce de Leche Day this October 11th, and try the new Premium cornmeal from Maseca: Nixtamasa.

Visit our collection of Chilean recipes here.

Dulce de Leche Nixtamasa Bundt Cake

for 8 people
Ingredients:

• 4 tablespoons vegetable oil
• 1 cup granulated sugar
• 2 eggs at room temperature
• pinch of salt
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 cup Nixtamasa
• 2 teaspoons baking powder
• 1 cup milk or yogurt
• 1 cup Dulce de leche

Preparation:

1. Preheat oven to 350F or 180C.
2. Butter and flour a bundt cake pan, remove the excess flour.
3. In a large bowl with a fork beat the oil and sugar until it forms a paste, add an egg, stir in a circular motion until you get cream, add the other egg, repeat.
4. Add a pinch of salt and vanilla. Stir well.
5. Add flour and the baking powder, stir gently with circular movements about 5 times.
6. Add milk or yogurt and keep stirring until creamy.
7. Add the Nixtamasa and stir gently until incorporated.
8. Pour a little less than half the batter into the pan, spoon the dulce de leche and cover with the rest of the batter. Bake for 40-45 minutes until golden and a stick bury comes out clean.
9. Let cool out of the oven for 10 minutes on wire rack. Unmold after 10 minutes.
10. Store tightly wrapped for up to 3 days. It can also be cut into pieces and freeze for up to 2 months.

This was part of a sponsored campaign by Maseca and Latina Bloggers Connect. However, the recipe and the opinions are 100 % mine.