Meet My Adoptee from Adopt A Blogger

Cornmeal Cake with Rosemary Syrup

Meet My New Adoptee

This was a big week. I took home a puppy and adopted…a blogger.

As a new blogger I wished I had had a mentor or someone I could talk to. Kristin of Dine and Dish announced a new round of Adopt A Blogger and I decided to sign up.

I was matched with Adrienne of Hungry Bruno. Frankly, I think she is pretty savy, but I am excited to be of  help however I can. She is from Boston and you need to go and check out her site.

In celebration of our match I baked a Cornmeal Cake with Rosemary Syrup and Blackberries. It is a simple dessert but a perfect ending to a dinner.

Max, my new puppy, is wanting to type a message to you all right now. He has been a serious distraction from both cooking and writing! He stands from afar to watch me cook. Smart man! Go over and say hi to Adrienne. While you are there check out her amazing Buttermilk Biscuits.

Cornmeal Cake with Rosemary Syrup and Blackberries
Gourmet Magazine

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

For rosemary syrup :

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


Make cake: Preheat oven to 350 degrees F. 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: In a small saucepan simmer all syrup ingredients except vanilla 10 minutes. Remove pan from heat and stir in vanilla. Cool syrup 30 minutes and strain through a sieve into a 2-cup measure.

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.

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