Cornmeal Cake with Rosemary Syrup and Blackberries

Name: Cornmeal Cake with Rosemary Syrup and Blackberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (1/2 cup) unsalted butter, softened; 1 cup sugar; 1 cup yellow cornmeal; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon salt; 2 large eggs; 1 large egg yolk; 2/3 cup milk; 3/4 cup sugar; 3/4 cup water; 1/3 cup fresh rosemary leaves, chopped; 1 tablespoon fresh lemon juice; 1/2 teaspoon vanilla; Lightly sweetened whipped cream; 2 half-pints blackberries

Servings: persons

1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 large egg yolk
2/3 cup milk
3/4 cup sugar
3/4 cup water
1/3 cup fresh rosemary leaves, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
Lightly sweetened whipped cream
2 half-pints blackberries

1
Make cake: Preheat oven to 350 degrees F. and butter and flour an 8-by 2-inch round cake pan.
2
In a large bowl with an electric mixer beat together butter and sugar until light and fluffy.
3
Add remaining cake ingredients and beat on low speed until combined.
4
Beat batter on high speed until pale yellow, about 3 minutes.
5
Pour batter into prepared pan and bake in middle of oven 40 minutes, or until a tester comes out with a few crumbs adhering.
6
Make rosemary syrup while cake is baking: In a small saucepan simmer all syrup ingredients except vanilla 10 minutes.
7
Remove pan from heat and stir in vanilla.
8
Cool syrup 30 minutes and strain through a sieve into a 2-cup measure.
9
Cool cake in pan on a rack 10 minutes.
10
Invert cake onto hand and return, right side up, to rack.
11
While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more.
12
Chill remaining syrup in a small pitcher, covered.
13
Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
14
Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.

837

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 stick (1/2 cup) unsalted butter, softened, 1 cup sugar, 1 cup yellow cornmeal, 3/4 cup all-purpose flour, and more.

Yes, Cornmeal Cake with Rosemary Syrup and Blackberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!