Fresh Corn Cake with Raspberries

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.