Pear Cornmeal Cake w/ Rosemary Syrup

Pear Cornmeal Cake // shutterbean

Say hello to my new favorite cake! It sure is lovely, isn’t it?  It’s such a lady-like cake. Let’s have a tea party with it. Let’s also use up all those pears we have sitting on our kitchen counter. OK?

Pear Cornmeal Cake // shutterbean

It’s a cornmeal cake studded with pears and sweetened with a rosemary syrup infusion on top. It’s kind of like cornbread meets cake meets spoon bread meets poached pears meets LET ME JUST HAVE ONE BITE and it turns into two slices CAKE. I should also note that I sat on the floor as I ate this yesterday. You gotta do what you gotta do for good light, people.

Pear Cornmeal Cake // shutterbean

This cake is perfect for breakfast or an afternoon snack with a good book & a cup of hot tea. I suggest you do that this weekend!

And we’re off! Gather your ingredients. Two major steps. Cake making & syrup making. Last step: Cake eating.

We’ll get to that. Hold on.

Pear Cornmeal Cake // shutterbean

Buttermilk & eggs get mixed. Butter is melted, cooled & added. Now we have our wet ingredients!

Pear Cornmeal Cake // shutterbean

I forgot…we need to cut the pears into wedges. Peeled & cut.

Pear Cornmeal Cake // shutterbean

In a large bowl, we mix the dry ingredients. Whisk. Now add the wet.

Pear Cornmeal Cake // shutterbean

Fold in the pears.

Pear Cornmeal Cake // shutterbean

Prepare a spring form pan with butter. Add the batter. BAKE.

Pear Cornmeal Cake // shutterbean

In a saucepan mix the sugar & water with the rosemary. Heat on the stove until sugar dissolves.

Put a lid on and let the rosemary infuse!  The cake is perfection with this syrup.

Pear Cornmeal Cake // shutterbean

Take out the rosemary. The cake is done and it’s still warm.

Pear Cornmeal Cake // shutterbean

Brush the rosemary syrup on the cake. Goodness.

Pear Cornmeal Cake // shutterbean

We cut into the cake & add whipped cream! I used my jar technique…as seen in my Blueberry Pudding Cake recipe.

Pear Cornmeal Cake // shutterbean

Serve it up!!

Pear Cornmeal Cake // shutterbean

 

It’s totally lady cake!

Pear Cornmeal Cake with Rosemary Syrup

serves 8

recipe from Real Simple Magazine

  • 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, peeled & cut into 8 wedges each
  • 6 large sprigs rosemary
  • freshly whipped cream, for serving (optional)

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.

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57 Comments

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  • October 30, 2013

    Looks lovely, but what is cornmeal? Sorry I am from Europe :)

    • Rachel
      October 30, 2013

      Cornmeal is coarsely ground dried corn, similar to polenta.

      • Tracy
        October 30, 2013

        Thanks for responding!

  • Tarika
    October 30, 2013

    This is a show-stopper of a cake! Wanna drop everything and bake this now!!! Thanks for sharing :)

  • October 30, 2013

    Your photos are just poppin’ in this post, Tracey! Love those big chunks of pear in the cross-section slices. Rosemary – funny I had it on my mind earlier to make a yeast bread with it….this looks way better! Pinned!

  • October 30, 2013

    And sorry Tracy (not Tracey like I spelled it above!)

  • October 30, 2013

    the minute I saw that cake I knew I wanted to make it! So gorgeous!

  • October 30, 2013

    Pears, cornmeal and rosemary in a cake sounds freakin amazing. Love your work, as always.

  • This cake looks moist and dense beyond belief. My favourite kind of cake.

    http://www.fullbellywornsoles.com

  • October 30, 2013

    So many cool flavours in here! Love it!

  • October 30, 2013

    AHH! i love anything with cornmeal!! the flavour combinations are WOW!!!

  • October 30, 2013

    Nice photography in this one Tracy! Plus the cake looks a little bit of alright!

  • rosemary syrup in a pear cake sounds sooooo good. I like the last part here – eating :P

  • October 30, 2013

    Popping flavor combos Tracy. I love anything rosemary, especially in a sweeter concoction. The last rosemary syrup I made was used in a cocktail – such a versatile herb! As always, your photos captivate. Happy Wednesday.

  • This would be so good with fresh corn kernels in it as well. Great pics too!

  • October 30, 2013

    aside from the cake part…you have two of my fave components ever! I’m crazy for rosemary or any herb syrup, and super softly whipped cream…heaven!!

  • October 30, 2013

    I can see this becoming a fave of ours as well.

  • October 30, 2013

    I love the idea of rosemary syrup – it totally dresses up the cake in an easy way. This looks fantastic!!

  • October 30, 2013

    Lovely, lovely–and we {Real Simple and I} are honored to be the inspiration for your tea party! It’s beautiful, indeed. PS you don’t HAVE to peel the pears. We didn’t! Easy, breezy.

  • October 30, 2013

    This is my kind of cake! Looks so delicious! I love a good fruit and herb combination in my baked goods.

  • October 30, 2013

    You had me at rosemary syrup. This cake sounds like a blue ribbon winner in my book.

  • October 30, 2013

    Oh yum. I love rosemary, but after pairing it with roast vegetables or lamb for my family I get lost for ideas. This is the perfect way to use some of the beautiful rosemary that my neighbour gifts to me every couple of weeks :)
    I also agree with Averie, your photos are great here! I’ll come over for a ladylike date anytime you want!

    • Tracy
      October 30, 2013

      I love rosemary in a sweet application. You will too!

  • October 30, 2013

    This is everything I love in a cake. Beautiful photos, super dreamy & moody but in a good way. I am going to make rosemary syrup stat & put it on everything.
    Heidi xo

    • Tracy
      October 30, 2013

      Thanks!

  • This looks divine! Can’t wait to use up my pears!

  • Ann
    October 30, 2013

    I love pears and I love cake. I guess I will have to google how much a stick of butter is…….for the 50th time. Can’t seem to ever remember!

    • Tracy
      October 30, 2013

      it’s always 8

  • October 30, 2013

    The inside of this cake looks friggen amazing! I totally want to shove that whole slice in my mouth right now… In a ladylike manner of course.

    • Tracy
      October 30, 2013

      of course!

  • Jasmine
    October 31, 2013

    HOLY BALLS. Tracy this looks freaking good.

  • Michele
    October 31, 2013

    Looks delicious…and I love the plates you served the cake on, where
    did you find them?

  • October 31, 2013

    How’d you know I have several pears on my countertop? :) Now I know what I’m making this weekend! This looks SO good.

  • November 1, 2013

    It always scares me to bake with rosemary, Tracy, I find it so overpowering – however, seeing this beautiful cake you baked might change my mind, it looks so good!

    • Tracy
      November 1, 2013

      It’s just enough rosemary! you’ll see :)

  • November 2, 2013

    This is the perfect plan for fall! Especially since a cake like this is also always good for breakfast. What? It’s full of pears! HOORAY. :)

  • November 2, 2013

    This look phenomenal!

  • November 2, 2013

    This looks heavenly. I can’t wait to try it.

  • November 3, 2013

    Love the combination of cornmeal and pears. I am going to try it out with the surplus of apples I have on the counter.
    xo

    • Tracy
      November 3, 2013

      Oh! Let me know how that goes.

  • November 4, 2013

    Mmm, this sounds and looks so delicious! Thanks for sharing!

  • November 4, 2013

    Yay, I have all these ingredients on hand and my pears are totally on their last leg. Thanks for this!

  • Blucoke
    November 5, 2013

    Tracy~ where can I get the baking pan you used (the one showing in your pic that has dented/uneven bottom in silver metal looking material)? How is the baked texture differ from the regular flat bottom plan? Thanks a bunch! =)

    • Tracy
      November 5, 2013

      It’s a spring form pan! I think I got mine at Sur La Table or you could find on one Amazon.

  • November 6, 2013

    This looks great! I already put rosemary in my cornbread sometimes, but add pear and make it a cake…sounds like a perfect dream!

  • November 12, 2013

    Aaah yum! love any kind of pear or apple cake, never tried cornmeal cake, might have to give it a try now. Also, amazing photos – love the ingredient shot! Cate, x

  • Maddy
    December 11, 2013

    hi tracy! do you think it would work if i caramelized the pears before tossing them into the batter?

    • Tracy
      December 11, 2013

      They might get too soggy?

  • emiko
    December 16, 2013

    this cake sounds amazing…question though…do you think it could be made the night before? or would the texture get weird overnight from sitting with the syrup on top? thanks!!

    • Tracy
      December 16, 2013

      Should be fine. If you’re nervous, pop it in the fridge and then when you’re ready to serve let it come to room temperature before slicing it up.

  • Darcie
    October 7, 2014

    I’ve made this once before and it’s amazing! Just wondering… how long will it last? Wanting to make it in advance for a party this weekend.

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