Saturday, November 30, 2013

Pear Cornmeal Cake with Rosemary Syrup

Too many pears. Not enough time to eat. Actually, too many fruits. The tray of Jonagold apples from Costco was placed on top of the Bosc pear, which was bruised, which required that they be made into something. I have been incorporating cornmeal into my baking dishes recently, ever since I bought a box of cornmeal to make cornbread for my cornbread stuffing. A google search later, I came across this Pear Cornmeal Cake with Rosemary Syrup from the Real Simple magazine. Finally, I get to use the square Springform  pan I had bought awhile back.

The cake is in the oven. It is dark outside... I am debating going into the garden for those sprigs of rosemary. Ha, ha. Who am I kidding, I will be making the rosemary syrup and brushing the cake with it.

NB So this cake is a keeper. Daughter asked if I used the batter from my Blueberry Peach Cobbler, another favorite of hers/ ours. Totally different method of making the batter but a flavor reminiscent of the Cobbler. Delicious warm with a dollop of whip cream. A hot cup of tea is the perfect complement. 


  • 8 tablespoons (1 stick) unsalted butter, melted, plus more for the pan
  • 1 1/4 cups all-purpose 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, whisked
  • 2 ripe pears, cut into 8 wedges each
  • 6 large sprigs rosemary
  • freshly whipped cream, for serving (optional)

  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.

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