Fresh Corn Cake With Raspberries |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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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. From the July 2002 Cooking Light Magazine. Ingredients:
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) |
Directions:
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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