Raspberry Corn Cake
- Number of Servings: 10
Ingredients
Non Stick Cooking Spray1 Cup Corn6 TBSP Light Butter1/3 Cup Water2 tsp Lemon Juice 2 tsp Vanilla Extract2 Eggs 2 Cups + 2 TBSP Flour1 1/4 Cups Sugar2 tsp Baking Powder1 tsp Salt 1/2 tsp Baking Soda2 Cups Raspberries Optional: Extra Raspberries & Powdered Sugar for Topping!
1) Preheat oven to 325 degrees & grease a 9" pie pan, then line it with wax paper & spray more cooking spray on top.
2) In a food processor or blender, combine corn, butter, water, lemon juice, vanilla & eggs and blend until smooth.
3) Combine the 2 cups of flour, sugar, baking powder, salt, and baking soda in a large bowl until well mixed.
4) Add corn batter to dry ingredients & mix well.
5) Toss the raspberries with the 2 TBSP of flour and then add to the mixture as well.
6) Pour batter into pan & bake for about an hour, cool for 10 minutes & remove wax paper, and allow to cool completely. Garnish w/ optional ingredients if desired.
Enjoy! Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user XSUNSHINEEE.
2) In a food processor or blender, combine corn, butter, water, lemon juice, vanilla & eggs and blend until smooth.
3) Combine the 2 cups of flour, sugar, baking powder, salt, and baking soda in a large bowl until well mixed.
4) Add corn batter to dry ingredients & mix well.
5) Toss the raspberries with the 2 TBSP of flour and then add to the mixture as well.
6) Pour batter into pan & bake for about an hour, cool for 10 minutes & remove wax paper, and allow to cool completely. Garnish w/ optional ingredients if desired.
Enjoy! Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user XSUNSHINEEE.
Nutritional Info Amount Per Serving
- Calories: 266.4
- Total Fat: 4.6 g
- Cholesterol: 42.4 mg
- Sodium: 226.6 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 2.8 g
- Protein: 4.7 g
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