Recipe

Cornmeal Cake With Sweet Rosemary Syrup And Blackberries Recipe

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Ingredients

Directions

Step #1 preheat your trusty oven to 350 degrees & butter & flour an 8- by 2-inch round cake pan.
Step #2 Make cake: In a large bowl with an electric mixer beat together butter & sugar until light & fluffy.
Step #3 Add eggs, one at a time, and yolk, beating well after each addition.
Step #4 In a separate bowl, 1/3 at a time, mix together dry ingredients & add to butter & egg mixture, alternating with milk.
Step #5 Beat on lowish speed until mixd.
Step #6 Beat batter on high speed until pale yellow, about 3 mins.
Step #7 Pour batter into prepared pan & bake in middle of oven 40 mins, or until a tester comes out with a few crumbs adhering.
Step #8 Make rosemary syrup while cake is baking: In a small saucepan simmer all syrup ingredients except vanilla 10 mins.
Step #9 Remove pan from heat and stir in the vanilla.
Step #10 Cool syrup 30 mins & strain through a sieve into a 2-c measure.
Step #11 Cool cake in pan on a rack 10 mins.
Step #12 Invert cake onto hand & return, right-side up, to rack.
Step #13 While cake is still warm, slowly brush 1/3 c syrup over it, allowing syrup to soak in before adding more.
Step #14 Chill remaining syrup in a small pitcher, covered.
Step #15 Syrup-soaked cake may be made 1 day ahead & kept wrapped in plastic wrap at about room temp.
Step #16 Serve cake, cut into wedges, blackberries, with whipped cream, & remaining rosemary syrup.
Step #17 This recipe yields ?? servings.
Step #18 --.
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