Cornmeal and Rosemary Cake with Balsamic Syrup
Imagine the best corn muffin you’ve ever tasted, but richer and sweeter. The rosemary adds a subtle flavor and aroma that is reminiscent of the holidays. It’s equally nice with a cup of tea or a glass of dessert wine. Balsamic syrup is mellow and intense with an almost chocolatey flavor that complements the rosemary.
Recipe information
Yield
4 to 6 servings
Ingredients
Cake
Balsamic Syrup
Preparation
Step 1
Preheat the oven to 350°F. Butter and flour an 8-inch round cake pan.
Step 2
In a medium bowl whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
Step 3
Using a stand mixer with a paddle attachment, beat the butter and vanilla together on low speed until combined. Slowly add the confectioners’ sugar. Once the sugar is incorporated, increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs 1 at a time, beating until each is incorporated before adding the next. Reduce the speed to medium and add the sour cream. On low speed, add the dry ingredients and mix just until incorporated.
Step 4
Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool.
Step 5
While the cake bakes, make the balsamic syrup. Combine the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
Step 6
Transfer the cake from the pan to a serving plate and dust with confectioners’ sugar. Serve drizzled with the balsamic syrup.
