Fresh Corn Cake with Raspberries Recipe

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Fresh Corn Cake with Raspberries
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 322.6 Kcal (1351 kJ)
Calories from fat 85.06 Kcal
% Daily Value*
Total Fat 9.45g 15%
Cholesterol 55.52mg 19%
Sodium 335.08mg 14%
Potassium 270.37mg 6%
Total Carbs 55.13g 18%
Sugars 28.19g 113%
Dietary Fiber 2.96g 12%
Protein 5.05g 10%
Vitamin C 6.8mg 11%
Vitamin A 0.1mg 3%
Iron 0.8mg 4%
Calcium 64.5mg 6%
Amount Per 100 g
Calories 259.75 Kcal (1088 kJ)
Calories from fat 68.49 Kcal
% Daily Value*
Total Fat 7.61g 15%
Cholesterol 44.7mg 19%
Sodium 269.81mg 14%
Potassium 217.7mg 6%
Total Carbs 44.39g 18%
Sugars 22.7g 113%
Dietary Fiber 2.38g 12%
Protein 4.06g 10%
Vitamin C 5.5mg 11%
Vitamin A 0.1mg 3%
Iron 0.6mg 4%
Calcium 52mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

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