This is the cake I prepared for my Thanksgiving dinner this year. I chose it mainly because of rosemary in the recipe. It sounded so intriguing for me, as I am not used to use it in desserts.
Besides, this recipe doesn’t require mixer and can be put together in 20 minutes or so. I already had my hands full so this was a true blessing.
The cake turned out to be a very good choice. Moist just enough, with a delicate hint of rosemary. And let me just mention the pears – such a sweet and fresh addition.
Recipe was adapted from November issue of Real Simple magazine.
- 1 stick unsalted butter (8 tablespoons)
- 1 1/4 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1/2 cup buttermilk
- 2 large eggs
- 2-3 pears
- 6 large springs rosemary
- 1/4 cup water
- Preheat the oven to 350°F.
- Prepare the spring-form pan (you may butter it, or line with parchment paper)
- Peel and cut pears into wedges. Cover, set aside.
- Melt the butter, set aside.
- In a big bowl mix together flour, cornmeal, baking powder, baking soda, salt and sugar –> just 1 cup of sugar.
- In a medium bowl whisk together buttermilk, eggs and melted butter.
- Add the wet ingredients to dry ingredients and mix well (the batter will be quite thick).
- Add the pears, fold them in.
- Transfer the batter to the spring-form pan.
- Bake for 45 to 55 minutes – until a toothpick inserted in the center comes out clean.
- Let it cool a bit, for ~15 minutes before removing from pan.
In the meantime prepare the rosemary syrup:
- In a small pot mix the remaining sugar (1/4 cup) with 1/4 cup of water.
- Add rosemary springs.
- Cook over medium high heat until sugar dissolves (3-5 minutes).
- Remove from heat, cover, and let stand for 30 minutes to 4 hours.
- When ready to use it, discard rosemary and brush warm cake with the syrup.
Yield: 8 slices
Nutritional Info (per slice): Cal 445, Prot 7g, Carb 76g, Fat 13g, Fiber 3.7g