Pear Cornmeal Cake w/Rosemary Syrup

Marie Everson

By
@barneyblu

I found this in Real Simple. I love pears and any EASY fast recipe.


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Serves:

8

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

8 Tbsp
(1 stick) unsalted butter, melted plus more for pan
1 1/4 c
flour, spooned and leveled
1/2 c
yellow cornmeal
2 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
fine salt
1 1/4 c
sugar
1/2 c
buttermilk
2 eggs
whisked
2
ripe pears, cut into 8 wedges each
6 large
sprigs rosemary

Directions Step-By-Step

1
Heat oven to 350. Butter a 9 in. springform pan
2
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.
3
Transfer the batter to the prepared pan. ?Bake until a toothpick inserted in the ceanter comes out clean, 45-55 minutes. Cool in the pan for 15 min.; transfer to a wire rack.
4
Meanwhile, heat the rosemary, the remaining 1/3 c. sugar, and 1/4 c. water in a sm. pot over medium heat. Cook, stirring, until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally for 30 min. and up to 4 hrs. Discard the rosemary sprigs.
5
While the cake is still warm, brush the top and side with the rosemary syrup.
6
Serve warm or at room temperature with whipped cream, if desired.
7
TIP: Springform pans are slightly deeper than cake pans, giving this cake a heft that's worthy of a holiday meal. If you don't have a springform pan, butter and flour a 9 inch round cake pan and bake on a baking sheet (to catch any overflow).

About this Recipe

Course/Dish: Cakes, Sweet Breads
Main Ingredient: Rice/Grains
Regional Style: American
Hashtag: #cornbread pears