Puréed 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. From the July 2002 Cooking Light Magazine.
- 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)
- 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.