Cornmeal Cake with Fresh Corn and Raspberries

Cornmeal Cake with Fresh Corn and Raspberries


August 26, 2010

adapted from Farmers' Market Desserts, via Food52


1 cup fresh raspberries

1 ear corn, kernels scraped off

1 cup all-purpose flour

3/4 cup sugar

1/2 cup fine yellow cornmeal

1 tsp. baking powder

1/4 teaspoon baking soda

1/4 tsp. salt

2 large eggs

1/2 cup buttermilk

1/3 cup canola oil


1Preheat the oven to 350F.

2In a small bowl, toss the corn and raspberries with a spoonful of the flour; set aside. In a medium bowl stir together the remaining flour, sugar, cornmeal, baking powder, baking soda, and salt. In a small bowl or measuring cup, whisk together the eggs, buttermilk, and oil. Stir the egg mixture into the flour mixture with a spatula until almost blended; gently stir in the corn and berries, stirring just until combined.

3Spread the batter evenly into a 9-inch cake pan that has been buttered or sprayed with nonstick spray. Bake for 40 to 45 minutes, until golden and springy to the touch.

4 Serve warm, topped perhaps with sweetened sour cream or raspberry ice cream.


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