No matter what time year it is – fall|winter “spice season,” or sunny spring|summer “fresh citrus” season, we all enjoy a touch of sweet spice in our life. Cinnamon, ginger, nutmeg, and cloves: we need this comfort and warmth in our hearts and bellies all the time.

Gifted with the reverence and beauty of Hopi Blue Corn, which is known for its robust, sweet flavor, I decided to make something even more “robust” and “sweet” with this colorful gem in my hands.

Look out –

Hopi Blue Corn Spice Cake

Hopi Blue Corn Spice Cake

1 1/4 cups all-purpose flour, sifted
1 cup Hopi Blue Corn flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
3 large eggs
1 cup granulated sugar
1/4 cup dark brown sugar, loosely packed
1/2 cup melted butter (grass-fed), cooled
1 cup heavy cream
1/2 tsp. pure vanilla extract

1/2-1 cup Hopi Blue Corn kernels (for garnish)

Preheat oven to 350 degrees. Prepare a decorative bread loaf pan with plenty of butter/oil and a dusting of flour.

In a large bowl sift together flour, corn meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add melted butter and whisk until combined. Add cream and vanilla extract and mix until well combined.  Fold in a few corn kernels. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth. 

Pour the batter into prepared pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.

Once cooled, invert the decorative bread onto a serving plate and garnish with additional beautiful blue Hopi corn kernels.

Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.