Fresh Corn Cake With Raspberries

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 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)

Recipe

• 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.