Fresh Corn Cake With Raspberries
flour, sugar, raspberries, corn, eggs, butter, lemon juice, baking powder, vanilla, baking soda
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 for Fresh Corn Cake With Raspberries Recipe
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.
Read the full directions on Food.com
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