pear cornmeal cake w/rosemary syrup
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
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8 Tbsp(1 stick) unsalted butter, melted plus more for pan
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1 1/4 cflour, spooned and leveled
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1/2 cyellow cornmeal
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2 tspbaking powder
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1/4 tspbaking soda
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1/2 tspfine salt
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1 1/4 csugar
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1/2 cbuttermilk
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2 eggswhisked
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2ripe pears, cut into 8 wedges each
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6 lgsprigs rosemary
How To Make pear cornmeal cake w/rosemary syrup
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1Heat oven to 350. Butter a 9 in. springform pan
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2Whisk 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.
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3Transfer 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.
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4Meanwhile, 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.
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5While the cake is still warm, brush the top and side with the rosemary syrup.
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6Serve warm or at room temperature with whipped cream, if desired.
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7TIP: 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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Categories & Tags for Pear Cornmeal Cake w/Rosemary Syrup:
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