Cornmeal Cake With Fresh Corn And Raspberries

Name: Cornmeal Cake With Fresh Corn And Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (1 pint) raspberries; 3/4 cup corn kernels (about 1 ear corn); 1 cup plus 2 tablespoons unbleached all-purpose flour, plus more for pan; 1 cup granulated sugar; 1/2 cup fine or medium stone-ground yellow cornmeal; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 large eggs; 1/2 cup buttermilk; 1/3 cup extra virgin olive oil; Lightly sweetened, softly whipped cream, for serving (optional)

Servings: persons

2 cups (1 pint) raspberries
3/4 cup corn kernels (about 1 ear corn)
1 cup plus 2 tablespoons unbleached all-purpose flour, plus more for pan
1 cup granulated sugar
1/2 cup fine or medium stone-ground yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1/2 cup buttermilk
1/3 cup extra virgin olive oil
Lightly sweetened, softly whipped cream, for serving (optional)

1
Preheat the oven to 350F, with a rack near the center. Oil or spray an 8-by-2-inch round cake pan. Dust the pan with flour, tapping out the excess.
2
Set aside 1 cup of the berries for garnish. Put the remaining 1 cup berries into a small bowl with the corn kernels. Sprinkle with 2 tablespoons of the flour and 2 tablespoons of the sugar. Toss gently to coat evenly and set aside.
3
Stir together the remaining 1 cup flour, 3/4 cup of the remaining sugar, and the cornmeal, baking powder, baking soda, and salt in a medium bowl. In a small bowl or measuring cup, whisk together the eggs, buttermilk, and olive oil. Stir the egg mixture into the flour mixture just until they are well combined. Gently fold the floured and sugared berries into the batter.
4
Spread the batter evenly in the prepared pan. Bake until the top is golden and a toothpick inserted near the center tests clean, 40 to 45 minutes. Let cool in the pan on a wire rack until almost completely cool.
5
Run a thin knife around the inside edge of the pan to loosen the cake sides. Invert a flat plate or baking sheet over the pan and invert the pan and plate together to release the cake. Lift off the pan, then invert the cake again onto a serving plate.
6
A few minutes before serving, toss the reserved berries with the remaining 2 tablespoons of sugar. Serve the cake slightly warm or at room temperature. Top each slice with a dollop of whipped cream, if using it, and a scattering of sugared berries.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups (1 pint) raspberries, 3/4 cup corn kernels (about 1 ear corn), 1 cup plus 2 tablespoons unbleached all-purpose flour, plus more for pan, 1 cup granulated sugar, and more.

Yes, Cornmeal Cake With Fresh Corn And Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!