FRESH CORN CAKE WITH RASPBERRIES

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FRESH CORN CAKE WITH RASPBERRIES image

Number Of Ingredients 15

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)

Steps:

  • 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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