Cornmeal Cake with Fresh Corn and Raspberries

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)

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