Summer

Cornmeal Cake with Fresh Corn and Raspberries

by:
August 15, 2010
4.5
4 Ratings
Cornmeal Cake with Fresh Corn and Raspberries
  • Serves 8
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

What You'll Need
Ingredients
  • 2 cups (1 pint) raspberries
  • 3/4 cup 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)
Directions
  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.
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12 Reviews

sohoeast
sohoeast March 2, 2015
Made these as muffins on a east coast snowy day and they were amazing!
I did not have raspberries or buttermilk so I replaced them with blueberries and yogurt.
I also am sugar and gluten free so replaced sugar with Agave and flour with Pamelas Gluten Free Baking and Pancake mix.
My family ate them in a minute...so good!
 
JSCooks
JSCooks March 3, 2015
Hi sohoeast.ny! Thanks very much for sharing your experience. I'm delighted the translations worked, especially for gluten free baking mix. Always good to know. And I love the idea of making them as muffins! Do try them with raspberries some time. Though they are good with many different types of berries, there is something magical that happens between the raspberries and corn. Happy baking!
 
mtrelaun
mtrelaun August 25, 2010
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.
 
JSCooks
JSCooks August 25, 2010
I'm so glad you and your friends enjoyed it, and how wonderful that you put your own stamp on it!
 
lapadia
lapadia August 18, 2010
Yum!
 
JSCooks
JSCooks March 3, 2015
Thanks!
 
TheWimpyVegetarian
TheWimpyVegetarian August 16, 2010
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.
 
JSCooks
JSCooks August 16, 2010
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.
 
TheWimpyVegetarian
TheWimpyVegetarian August 16, 2010
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!
 
JSCooks
JSCooks August 17, 2010
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!
 
Sagegreen
Sagegreen August 15, 2010
So glad you are sharing this with us here!
 
JSCooks
JSCooks August 15, 2010
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!