pear cornmeal cake w/rosemary syrup

Recipe by
Marie Everson
Layton, UT

I found this in Real Simple. I love pears and any EASY fast recipe.

yield 8 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For pear cornmeal cake w/rosemary syrup

  • 8 Tbsp
    (1 stick) unsalted butter, melted plus more for pan
  • 1 1/4 c
    flour, spooned and leveled
  • 1/2 c
    yellow cornmeal
  • 2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    fine salt
  • 1 1/4 c
    sugar
  • 1/2 c
    buttermilk
  • 2 eggs
    whisked
  • 2
    ripe pears, cut into 8 wedges each
  • 6 lg
    sprigs rosemary

How To Make pear cornmeal cake w/rosemary syrup

  • 1
    Heat oven to 350. Butter a 9 in. springform pan
  • 2
    Whisk together the flour, cornmeal, baking powder, baking soda, salt and 1 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the pears.
  • 3
    Transfer the batter to the prepared pan. ?Bake until a toothpick inserted in the ceanter comes out clean, 45-55 minutes. Cool in the pan for 15 min.; transfer to a wire rack.
  • 4
    Meanwhile, heat the rosemary, the remaining 1/3 c. sugar, and 1/4 c. water in a sm. pot over medium heat. Cook, stirring, until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally for 30 min. and up to 4 hrs. Discard the rosemary sprigs.
  • 5
    While the cake is still warm, brush the top and side with the rosemary syrup.
  • 6
    Serve warm or at room temperature with whipped cream, if desired.
  • 7
    TIP: Springform pans are slightly deeper than cake pans, giving this cake a heft that's worthy of a holiday meal. If you don't have a springform pan, butter and flour a 9 inch round cake pan and bake on a baking sheet (to catch any overflow).

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