Fresh Corn Cake with Raspberries

By Hklbrries

"Pureed 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."

Ingredients

• Cooking spray
• 1 cup fresh corn kernels (about 2 ears)
• 6 tbsp unsalted butter, melted and cooled
• 1/3 cup water
• 2 tsp fresh lemon juice
• 2 tsp vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 2 cups fresh raspberries
• 2 tbsp all-purpose flour
• 1 tbsp powdered sugar (optional)

Preparation

Step 1

Preheat oven to 325 F.

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 tbsp flour; fold into batter. Pour batter into prepared pan. Bake at 325 F 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:
Per serving
283 calories
8 g fat (25.8% calories from fat)
4 g protein
49 g carbohydrates
2 g fiber
56 mg cholesterol
387 mg sodium