Rating: 3.5 stars
228 Ratings
  • 1 star values: 14
  • 2 star values: 52
  • 3 star values: 44
  • 4 star values: 40
  • 5 star values: 78

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Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Butter a 9-inch springform pan.

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  • 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.

Nutrition Facts

393 calories; fat 14g; saturated fat 9g; cholesterol 88mg; sodium 333mg; protein 5g; carbohydrates 62g; sugars 36g; fiber 2g; iron 2mg; calcium 62mg.
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