Print
Email
Add a photoServings: 1
Ingredients
- 1 stk unsalted butter, softened (1/2 c.)
- 1 c. Sugar
- 1 c. Yellow cornmeal
- 3/4 c. All-purpose flour
- 1 tsp Baking pwdr
- 3/4 tsp Salt
- 2 lrg Large eggs
- 1 lrg Egg yolk
- 2/3 c. Lowfat milk Sweet Rosemary Syrup Lightly sweetened whipped cream
- 2 x Half-pints blackberries
Directions
- Preheat oven to 350F. and butter and flour an 8- by 2-inch round cake pan.
- In a large bowl with an electric mixer beat together butter and sugar till light and fluffy. Add in remaining cake ingredients and beat on low speed till combined. Beat batter on high speed till pale yellow, about 3 min.
- Pour batter into prepared pan and bake in middle of oven 40 min, or possibly till a tester comes out with a few crumbs adhering.
- Make Rosemary Syrup while cake is baking.
- Cold cake in pan on a rack 10 min. Invert cake onto hand and return, right side up, to rack. While cake is still hot, gradually brush 1/3 c. syrup over it, allowing syrup to soak in before adding more. Refrigerateremaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
- Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
