FOR CAKE
1 Stick unsalted butter;
-softened (1/2 cup)
1 c Sugar
1 c Yellow cornmeal
3/4 c All-purpose flour
1 ts Baking powder
3/4 ts Salt
2 lg Eggs
1 lg Egg yolk
2/3 c Milk
Sweet Rosemary Syrup
ACCOMPANIMENTS
Lightly sweetened whipped
-cream
2 Half-pints blackberries
MAKE CAKE
Preheat oven to 350F. and butter and flour an 8- by 2-inch round cake
pan.
In a large bowl with an electric mixer beat together butter and sugar
until light and fluffy. Add remaining cake ingredients and beat on
low speed until combined. Beat batter on high speed until pale
yellow, about 3 minutes.
Pour batter into prepared pan and bake in middle of oven 40 minutes,
or until a tester comes out with a few crumbs adhering.
Make Rosemary Syrup while cake is baking.
Cool cake in pan on a rack 10 minutes. Invert cake onto hand and
return, right side up, to rack. While cake is still warm, gradually
brush 1/3 cup syrup over it, allowing syrup to soak in before adding
more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked
cake may be made 1 day ahead and kept wrapped in plastic wrap at room
temperature.
Serve cake, cut into wedges, with whipped cream, blackberries, and
remaining rosemary syrup.
Yields
1 servings