The fresh corn taste in this almost blew me away! I would actually leave out the raspberries next time, because they detracted from the amazing corn batter, and I didn't like the texture of the raspberry seeds. Otherwise, my rating would be closer to a 4 or 5! Incredibly moist and fresh.
Fresh Corn Cake with Raspberries
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)
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Amount per serving
- Calories: 291
- Calories from fat: 26%
- Fat: 8.3g
- Saturated fat: 4.7g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.6g
- Protein: 4.6g
- Carbohydrate: 52.1g
- Fiber: 2.8g
- Cholesterol: 61mg
- Iron: 1.7mg
- Sodium: 481mg
- Calcium: 67mg
- 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)
- 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.
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Fresh Corn Cake with Raspberries Recipe at a Glance
- COURSE: Desserts, Cakes/Frostings
- CONVENIENCE: Make-Ahead, Portable/Picnic
- CUISINE: American, Native American, New American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Blender, Food Processor, Bake
- OCCASION: Summer, Father's Day, July 4th, Labor Day, Memorial Day
- PUBLICATION: Cooking Light
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