Fresh Corn Cake with Raspberries

Fresh Corn Cake with Raspberries Recipe
Karry Hosford
Puréed fresh corn adds unique sweetness to this dessert. Tossing the raspberries with a small amount of flour prevents them from sinking to the bottom of the cake.

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 291
Caloriesfromfat 26 %
Fat 8.3 g
Satfat 4.7 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 4.6 g
Carbohydrate 52.1 g
Fiber 2.8 g
Cholesterol 61 mg
Iron 1.7 mg
Sodium 481 mg
Calcium 67 mg

Ingredients

Cooking spray
1 cup fresh corn kernels (about 2 ears)
6 tablespoons unsalted butter, melted and cooled
1/3 cup water
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups fresh raspberries
2 tablespoons all-purpose flour
1 tablespoon powdered sugar (optional)

Preparation

Preheat oven to 325°.

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

Combine corn and next 5 ingredients (corn through eggs) in a blender or food processor; process until smooth.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, granulated sugar, baking powder, salt, and baking soda in a large bowl; stir well with a whisk. Add corn mixture to flour mixture, stirring just until combined.

Toss raspberries with 2 tablespoons flour; fold into batter. Pour batter into prepared pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and carefully peel off wax paper. Cool completely on wire rack. Sprinkle with powdered sugar, if desired.

Note:

July 2002
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