Honeyed Corn Cake

Ingredients

• 1⅔ cups (226 g) all-purpose flour
• ¾ cup (130 g) fine-grain cornmeal, preferably yellow
• 3 tablespoons cornstarch
• 2½ teaspoons baking powder
• ½ teaspoon fine sea salt
• 12 tablespoons (6 ounces/170 g) unsalted butter, at room temperature
• 1½ cups (300 g) granulated sugar
• ¼ cup (60 ml) olive oil
• ¼ cup (60 ml) honey
• 6 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1½ cups (about 8 ounces/225 g) corn kernels, fresh, frozen and unthawed, or drained unsweetened canned corn

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter the interior of a 10-cup Bundt pan, dust it thoroughly with flour, and tap out the excess, or coat it with baker’s spray.
2. Whisk the flour, cornmeal, cornstarch, baking powder, and salt together in a medium bowl.
3. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter and sugar on medium speed for about 4 minutes, until very pale and fluffy. Scrape the bowl and beater as needed.
4. Add the olive oil and beat for 2 minutes. Pour in the honey and beat for another 2 minutes, until the mixture is smooth and creamy.
5. Add the eggs one at a time, beating for about 1 minute after each addition. Scrape the bowl often. Mix in the vanilla.
6. Add the dry ingredients in three additions, mixing on low only until each portion disappears. Finish folding gently with a flexible spatula.
7. Fold in the corn kernels, distributing them evenly without overworking the batter. Scrape the batter into the prepared pan and level the surface.
8. Bake for 50 to 60 minutes, until the cake is deeply golden, springs back when lightly pressed, and a long tester inserted in the center comes out clean.
9. Cool the cake in the pan on a rack for 10 minutes. Carefully turn it out onto the rack and let it cool completely before slicing.