Cornmeal and Rosemary Cake with Balsamic Syrup

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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...

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Love love love! *Hint: brighten it up with the zest of 1 lemon!

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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!!

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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.

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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.

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I thought this was going to be a 'cake', but it's just like corn bread - & I'm not a fan of cornbread, so I didn't really enjoy this recipe. My husband enjoyed it though! I liked the balsamic sauce & if you add s little fresh cream to it, you can make a caramel colored-tasting sauce, yum!

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Very good. USE FRESH ROSEMARY!!! I use a Kitchen Aid mixer and mix it very thoroughly so it is very light and fluffy. I also use a spring form pan. I dust it with powdered sugar while warm and serve as it - no need for the syrup. It is delicious.

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Thank you Giada for this recipe, I loved it, you are the best, Julia from Costa Rica

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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!!

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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!!