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.
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Dulce de Leche Nixtamasa Bundt Cake
for 8 people
- 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
- Preheat oven to 350F or 180C.
- Butter and flour a bundt cake pan, remove the excess flour.
- 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.
- Add a pinch of salt and vanilla. Stir well.
- Add flour and the baking powder, stir gently with circular movements about 5 times.
- Add milk or yogurt and keep stirring until creamy.
- Add the Nixtamasa and stir gently until incorporated.
- 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.
- Let cool out of the oven for 10 minutes on wire rack. Unmold after 10 minutes.
- 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.