Cornmeal Cake with Fresh Corn and Raspberries

By • August 15, 2010 • 9 Comments

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Author Notes: Am I permitted to submit a recipe that's already published in my book, Farmers' Market Desserts? This was the first recipe I developed for the proposal for the book, and it remains a favorite. It helps that corn and berries (you can use other types) both have long seasons, at least here in Northern California. The cake is equally good for breakfast. Photo by Leo Gong.JSCooks

Serves 8

  • 2 cups (1 pint) raspberries
  • 3/4 cups corn kernels (about 1 ear corn)
  • 1 cup plus 2 tablespoons unbleached all-purpose flour, plus more for pan
  • 1 cup granulated sugar
  • 1/2 cup fine or medium stone-ground yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/3 cup extra virgin olive oil
  • Lightly sweetened, softly whipped cream, for serving (optional)
  1. Preheat the oven to 350F, with a rack near the center. Oil or spray an 8-by-2-inch round cake pan. Dust the pan with flour, tapping out the excess.
  2. Set aside 1 cup of the berries for garnish. Put the remaining 1 cup berries into a small bowl with the corn kernels. Sprinkle with 2 tablespoons of the flour and 2 tablespoons of the sugar. Toss gently to coat evenly and set aside.
  3. Stir together the remaining 1 cup flour, 3/4 cup of the remaining sugar, and the cornmeal, baking powder, baking soda, and salt in a medium bowl. In a small bowl or measuring cup, whisk together the eggs, buttermilk, and olive oil. Stir the egg mixture into the flour mixture just until they are well combined. Gently fold the floured and sugared berries into the batter.
  4. Spread the batter evenly in the prepared pan. Bake until the top is golden and a toothpick inserted near the center tests clean, 40 to 45 minutes. Let cool in the pan on a wire rack until almost completely cool.
  5. Run a thin knife around the inside edge of the pan to loosen the cake sides. Invert a flat plate or baking sheet over the pan and invert the pan and plate together to release the cake. Lift off the pan, then invert the cake again onto a serving plate.
  6. A few minutes before serving, toss the reserved berries with the remaining 2 tablespoons of sugar. Serve the cake slightly warm or at room temperature. Top each slice with a dollop of whipped cream, if using it, and a scattering of sugared berries.

Tags: breakfast, brunch, cake

Comments (9) Questions (0)

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over 3 years ago mtrelaun

I brought this cake to an impromptu bbq the other day, and it was a hit! There were 5 of us and we demolished it. I didn't have corn, so I added extra raspberries; and I used mandarin orange-scented olive oil instead of regular which gave it a nice floral background. Thanks for posting this, JSCooks.

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over 3 years ago JSCooks

I'm so glad you and your friends enjoyed it, and how wonderful that you put your own stamp on it!

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over 3 years ago lapadia

Yum!

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over 3 years ago TheWimpyVegetarian

This looks really fabulous! I think I'm going to have to make this one. Thanks for posting it! I love the idea of using plums too. Such a nice contrast in flavors and texture.

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over 3 years ago JSCooks

Let me know what you think if you try it! The combo of corn and raspberries is very special. They just taste like they belong together.

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over 3 years ago TheWimpyVegetarian

I will! It sounds like such an interesting combination that I've not tried. One question: I'm trying (some days more successfully than others) to cut back on processed sugar. What if I substited honey or agave nectar or some combination for the sugar? I know the honey will make it very moist over time due to its strong ability to absorb moisture from the air, but love honey with cornbread. I'd appreciate any recommendations. Thanks!

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over 3 years ago JSCooks

ChezSuzanne,
I have not made this with honey or agave nectar but I think it would work out well flavor-wise. As you note there are some differences in how they react chemically, but heck, it's worth a try, especially with local honey you find at the farmers' market!

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over 3 years ago Sagegreen

So glad you are sharing this with us here!

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over 3 years ago JSCooks

Always happy to share -- I make this one all the time. In fact, I just made it the other day with chopped plums in place of the berries -- really nice!