Fresh Corn Cake with Raspberries

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 Cooking Light

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Nutritional Information

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

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

  1. Preheat oven to 325°.
  2. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
  3. Combine corn and next 5 ingredients (corn through eggs) in a blender or food processor; process until smooth.
  4. 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.
  5. 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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