Fresh Corn Cake with Raspberries and a Perfect Pairing

I made this recipe from Cooking Light several times last season, and recently I made 5 for a dinner party. The fresh pureed corn adds an interesting flavor to this not overly sweet dessert.


Tossing the raspberries with a small amount of flour prevents them from sinking to the bottom of the cake.

My tip for removing the corn from the cob without making a giant mess: Rest the cob in the center of a Bundt pan when slicing - less strays on the counter.


Fresh Corn Cake with Raspberries

Cooking spray
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.


Yield: 10 servings (serving size: 1 wedge)

CALORIES 291 (26% from fat); FAT 8.3g (sat 4.7g,mono 2.5g,poly 0.6g); IRON 1.7mg; CHOLESTEROL 61mg; CALCIUM 67mg; CARBOHYDRATE 52.1g; SODIUM 481mg; PROTEIN 4.6g; FIBER 2.8g

Cooking Light, JULY 2002

A perfect beverage pairing, surprisingly enough isn't a wine, it's Lindemann's Raspberry Lambic, a Belgian beer that actually drinks like a sparkling wine. Mustard Seed carries it in both large and small bottles. It has a bottle cap and a cork. Serve in a champagne flute.

Need raspberries? Mine are ripening faster than I can pick them. CSA members are welcome to stop by and pick their own. Call or e-mail for directions.

Cheers! ---Tami