Ingredients
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6 tablespoons unsalted butter, melted and cooled
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1/3 cup water
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2 teaspoons fresh lemon juice
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2 teaspoons vanilla extract
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2 large eggs
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2 cups all-purpose flour
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1 1/4 cups granulated sugar
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2 teaspoons baking powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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2 tablespoons all-purpose flour
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1 tablespoon powdered sugar
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2 cups fresh raspberries
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1 cup fresh corn kernels (about 2 ears)
Instructions
- Preheat oven to 325°.
- Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
- Combine corn and next 5 ingredients (corn through eggs) in a blender or food processor; process until smooth.
- Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, granulated sugar, baking powder, salt, and baking soda in a large bowl; stir well with a whisk. Add corn mixture to flour mixture, stirring just until combined.
- Toss raspberries with 2 tablespoons flour; fold into batter. Pour batter into prepared pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and carefully peel off wax paper. Cool completely on wire rack. Sprinkle with powdered sugar, if desired.