Start typing for a result...

Fresh Corn Cake With Raspberries

flour, sugar, raspberries, corn, eggs, butter, lemon juice, baking powder, vanilla, baking soda



Fresh Corn Cake With Raspberries - RecipeNode.com

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





More recipes


Subscribe


Receive our weekly newsletter with many fresh ideas for
your breakfast, lunch or dinner.