Ingredients for Fresh Corn Cake With Raspberries
- Fresh Corn Kernels
- Unsalted Butter
- Water
- Fresh Lemon Juice
- Vanilla Extract
- Eggs
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Baking Soda
- Fresh Raspberries
- Powdered Sugar
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How to Make Fresh Corn Cake With Raspberries
- 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 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
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
108g
Fat
23g
Carbs
17g
