Fresh Corn Cake with Raspberries
Savor the delightful blend of sweet and earthy flavors with this Fresh Corn Cake with Raspberries—an irresistible treat that’s perfect for any time of day. This unique recipe combines pureed fresh corn kernels with a tender cornmeal and all-purpose flour batter, creating a rustic cake that’s bursting with natural sweetness. Juicy fresh raspberries are nestled into the top, adding a pop of tangy flavor and a vibrant touch of color. With just 15 minutes of prep and simple ingredients like melted butter, vanilla, and whole milk, this lightly golden dessert bakes to perfection in under 35 minutes. Serve it dusted with a sprinkle of confectioners' sugar for an elegant finish. Whether enjoyed as a summer dessert, a cozy breakfast, or an afternoon snack, this corn cake promises a satisfying balance of comfort and sophistication.
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Recipe Information
Ingredients
- 1.5 cups Fresh corn kernels (from about 2 ears of corn)
- 1.25 cups All-purpose flour
- 0.5 cups Cornmeal
- 0.75 cups Granulated sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.5 cups Whole milk
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1 cups Fresh raspberries
- 0.25 cups Confectioners' sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easier release.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt.
In a blender or food processor, pulse the fresh corn kernels until they are slightly pureed but still have some texture. Set aside.
In a medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
Fold the processed corn kernels into the batter. Be careful not to overwork the batter to maintain a light texture.
Pour the batter evenly into the prepared cake pan. Scatter the fresh raspberries on top, pressing them gently into the batter.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden brown.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the cake with confectioners' sugar before serving to enhance presentation and add a sweet finish.
Slice and serve at room temperature as a dessert, breakfast, or snack. Enjoy!
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 26.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 182 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
