Fresh Corn Cake With Raspberries

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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.

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Steps

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Preheat oven to 325.

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Coat a 9-inch round cake pan with cooking spray.

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Line bottom of pan with wax paper.

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Coat wax paper with cooking spray.

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Combine corn and next 5 ingredients in a blender or food processor.

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Process until smooth.

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Lightly spoon 2 cups flour into dry measuring cups.

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Level with a knife.

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Combine 2 cups flour , granulated sugar , baking powder , salt , and baking soda in a large bowl.

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Stir well with a whisk.

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Add corn mixture to flour mixture , stirring just until combined.

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Toss raspberries with 2 tablespoons flour.

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Fold into batter.

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Pour batter into prepared pan.

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Bake at 325 for 1 hour or until a wooden pick inserted in center comes out clean.

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Cool in pan 10 minutes on a wire rack.

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Remove from pan and carefully peel off wax paper.

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Cool completely on wire rack.

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Sprinkle with powdered sugar , if desired.

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Ingredients

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fresh corn kernels, unsalted butter, water, fresh lemon juice, vanilla extract, eggs, all-purpose flour, granulated sugar, baking powder, salt, baking soda, fresh raspberries, powdered sugar