Fresh Corn Cake With Raspberries Recipe

Name: Fresh Corn Cake With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat oven to 325u00b0.
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 325u00b0 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.

786

kcal

Calories

Fat

131

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.

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 14 ingredients. The key ingredients include: 1 cup fresh corn kernels (about 2 ears), 6 tablespoons unsalted butter, melted and cooled, 1/3 cup water, 2 teaspoons fresh lemon juice, and more.

Yes, Fresh Corn Cake With 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!

Fresh Corn Cake With Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions