=== FOR THE CAKE ===
1/2 c Unsalted butter – (1 stick);
-softened
1 c Sugar
1 c Yellow cornmeal
3/4 c All-purpose flour
1 ts Baking powder
3/4 ts Salt
2 lg Eggs
1 lg Egg yolk
2/3 c Milk
=== FOR ROSEMARY SYRUP ===
3/4 c Sugar
3/4 c Water
1/3 c Fresh rosemary leaves;
-chopped
1 tb Fresh lemon juice
1/2 ts Vanilla
=== ACCOMPANIMENTS ===
Lightly-sweetened whipped
-cream
1 pt Blackberries
Preheat oven to 350 degrees and butter and flour an 8- by 2-inch
round cake pan. Make cake: In a large bowl with an electric mixer
beat together butter and sugar until light and fluffy. Add eggs, and
yolk, one at a time, beating well after each addition. In a separate
bowl, mix together dry ingredients and add to butter and egg mixture,
1/3 at a time, alternating with milk. Beat on low speed until
combined. Beat batter on high speed until pale yellow, about 3
minutes. Pour batter into prepared pan and bake in middle of oven 40
minutes, or until a tester comes out with a few crumbs adhering. Make
rosemary syrup while cake is baking: In a small saucepan simmer all
syrup ingredients except vanilla 10 minutes. Remove pan from heat and
stir in vanilla. Cool syrup 30 minutes and strain through a sieve
into a 2-cup measure. Cool cake in pan on a rack 10 minutes. Invert
cake onto hand and return, right-side up, to rack. While cake is
still warm, gradually brush 1/3 cup syrup over it, allowing syrup to
soak in before adding more. Chill remaining syrup in a small pitcher,
covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped
in plastic wrap at room temperature. Serve cake, cut into wedges,
with whipped cream, blackberries, and remaining rosemary syrup. This
recipe yields ?? servings.
Yields
1 servings