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.
Photo: Cornmeal and Rosemary Cake with Balsamic Syrup Recipe
















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By psychotikitty13
Colton, CA
on February 06, 2013
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The cake itself was very good, I'm not too sure about the balsamic syrup though.Maybe if it had a little bit sweeter taste to it, it probably would have been perfect. Other than that it was very delicious, I even got my picky 6 year old nephew to eat and like it...
By CubCooking
SW Missouri
on November 17, 2012
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Love love love! *Hint: brighten it up with the zest of 1 lemon!
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!!
Read all 28 reviews