Pear Cornmeal Cake w Rosemary Syrup
- 8 tablespoons (1 stick) unsalted butter melted, plus more for the pan
- 1 1/4 cups all-purpose flour ( or Gluten Free Flour) spooned and leveled
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups sugar
- 1/2 cup buttermilk
- 2 large eggs I actually used 2 xl eggs and think I liked the texture better - but either seem to work, whisked
- 2 in ripe pears I tend to use 3 pears, that I also lightly coat a bit of gf cake flour first before folding in, cut into 8 wedges each
- 6 large sprigs rosemary
- freshly whipped cream optional, for serving
Heat oven to 350° Butter a 9-inch springform pan.
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.
Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan for 15 minutes; transfer to a wire rack.
Meanwhile, heat the rosemary, the remaining ¼ cup of sugar, and ¼ cup water in a small pot over medium heat. Cook, stirring, until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally, for 30 minutes and up to 4 hours. Discard the rosemary sprigs.
While the cake is still warm, brush the top and side with the rosemary syrup.
Serve warm or at room temperature with whipped cream, if desired.
This is one of those perfect cakes for converting to gluten free - the prepared gluten free flour sold in most commercial stores works great and many won't tell the difference
This recipe comes from Charlyne Mattox , November, 2013 Courtesy of Real Simple Magazine http://www.realsimple.com/food-recipes/browse-all-recipes/pear-cornmeal-cake-00100000110429/index.html