Photo: Cornmeal and Rosemary Cake with Balsamic Syrup Recipe
Ingredients
For the Cake:
- 1/2 cup fine yellow cornmeal
- 1/2 cup cake flour
- 1 tablespoon minced fresh rosemary leaves
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar, plus more for dusting
- 4 large egg yolks
- 2 large eggs
- 1/2 cup sour cream
For the Balsamic Syrup:
- 1/2 cup sugar
- 1/2 cup balsamic vinegar
- 1/2 small sprig fresh rosemary
Directions
Preheat the oven to 350 degrees F.
For the cake:
Butter and flour an 8-inch round cake pan.
In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.
Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar
For the Balsamic Syrup:
Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.
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By modi310
on May 17, 2012
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Wonderful! This cake was a huge hit and I look forward to making it again. Next time I will (at least double the amount of rosemary. The 1 tablespoon was a bit light for my taste and strong love of the herb. I'll probably infuse the syrup with a little more rosemary as well, see what happens. Delicious!!
By mariemarie09
TEXAS
on April 24, 2012
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Oh my God! SOOOOOOOO good!!!! I made this for my husband because he loves cornbread and he LOVES rosemary. I was extremely hesitant because 1. it sounded weird & 2. I'm not a fan of cornbread. It is [so] good that we literally made it two nights in a row and it was gone by the end of the night each time. I found that the syrup was better after being in the refrigerator over night and then being left out for a couple of hours and served at room temperature. The consistency was much better for the cake. Also, I made he syrup one once and it lasted me for both batches of cake.
The second time I made it I didn't have sourcream (I didn't realize until the last minute!! so I substituted the amount of sour cream for Oikos Honey Greek Yogurt. It didn't change the flavor very much and the consistency was the same.
By Christelle7
Albuquerque, NM
on February 02, 2011
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What an elegant little cake! It was moist and delicate. I made it exactly to the recipe. There is nothing common about this cake - it would be a lovely dessert for a sophisticated dinner party or just cake to go with tea.
Read all 26 reviews