Cornmeal and Rosemary Cake with Balsamic Syrup

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: The Perfect Pre-concert Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
35 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 35 min
Total:: 55 min

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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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Comments & Reviews

recipe Cornmeal and Rosemary Cake with Balsamic Syrup
julia alajuela, NJ 09-01-2009
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The best!
Rated: 5 stars out of 5

Thank you Giada for this recipe, I loved it, you are the best, Julia from Costa Rica
recipe Cornmeal and Rosemary Cake with Balsamic Syrup
karla elk point, SD 08-19-2009
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Delicious!
Rated: 5 stars out of 5

I made this cake and it was delicious cake was very moist and the syrup smelled strong while making it but its vinegar.... i... drizzled the syrup around the cake and it was to die for. Good for brunch or anytime. NOTE: i didnt have cake flour so i used regular flour instead and it was still delicious!! Read more
recipe Cornmeal and Rosemary Cake with Balsamic Syrup
Celina Maple Ridge, BC 05-09-2009
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Wonderful
Rated: 5 stars out of 5

It is such a wonderful cake! I used triple reduced balsonic vinegar and it goes super well with the cake and rosemary.... Giada's recipes never disappoint me!!Read more
recipe Cornmeal and Rosemary Cake with Balsamic Syrup
Michele Alhambra, CA 04-08-2009
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it's not a bad cake
Rated: 4 stars out of 5

last night i made this cake for the first time. the cake itself was pretty good, and is good to eat anytime. it was like... cornbread, only more fluffy and sweeter. the balsamic syrup was so-so. i didn't care too much for it and should've cut that recipe in 1/2. and i don't know if it's me or the balsamic vinegar, but it was pungent when i was boiling it.Read more
recipe Cornmeal and Rosemary Cake with Balsamic Syrup
Monica Markham, ON 04-05-2009
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DELICIOUS!!
Rated: 5 stars out of 5

This cake was absolutely delicious. My husband and I thought it was so moist and had an amazing texture. It came out... perfect and was so easy. I would definately make this for a dinner party or for a brunch. The balsamic syrup does add another dimension to the flavour and was a lovely complement. I'm trying not to eat the whole cake tonight... this might be tough. Read more
recipe Cornmeal and Rosemary Cake with Balsamic Syrup
Maria McAllen, TX 02-15-2009
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Excellent dessert
Rated: 5 stars out of 5

As usual with Giada, this recipe was the best. Love the flavor of the cake with rosemary and the syrup was excellent.