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
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Ingredients
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2 cups
(1 pint) raspberries
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3/4 cup
corn kernels (about 1 ear corn)
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1 cup
plus 2 tablespoons unbleached all-purpose flour, plus more for pan
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1 cup
granulated sugar
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1/2 cup
fine or medium stone-ground yellow cornmeal
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1 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/2 teaspoon
kosher salt
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2
large eggs
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1/2 cup
buttermilk
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1/3 cup
extra virgin olive oil
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Lightly sweetened, softly whipped cream, for serving (optional)
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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