Pear Cornmeal Cake With Rosemary Syrup

pear-cornmeal-cake-rosemary-syrup
Photo by Marcus Nilsson
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 393 calories
    • Fat 14 g
    • Sat Fat 9 g
    • Cholesterol 88 mg
    • Sodium 333 mg
    • Protein 5 g
    • Carbohydrate 62 g
    • Sugar 36 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 62 mg

Heat oven to 350° F. 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.

Ingredients

  1. Check 8 tablespoons (1 stick) unsalted butter, melted, plus more for the pan
  2. Check 1 1/4 cups all-purpose flour, spooned and leveled
  3. Check 1/2 cup yellow cornmeal
  4. Check 2 teaspoons baking powder
  5. Check 1/4 teaspoons baking soda
  6. Check 1/2 teaspoon fine salt
  7. Check 1 1/4 cups sugar
  8. Check 1/2 cup buttermilk
  9. Check 2 large eggs, whisked
  10. Check 2 ripe pears, cut into 8 wedges each
  11. Check 6 large sprigs rosemary
  12. Check freshly whipped cream, for serving (optional)

Directions

  1. Heat oven to 350° F. Butter a 9-inch 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 center comes out clean, 45 to 55 minutes. Cool in the pan for 15 minutes; transfer to a wire rack.
  4. 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.
  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.