“This cornmeal olive oil cake is the perfect cake for cornbread lovers. It is also the perfect cake for fall. So simple and rustic and perfect with poached rosemary pears.”
I served this yellow cake with rosemary pears. Rosemary pairs well with pears or apples or even persimmons and always screams fall to me. This simple honey rosemary infused syrup is the perfect poaching liquid. You may also choose to roast your fruit and skip the rosemary if you prefer, but I do think the herb gives a subtle and luscious flavor. I’m always hopeful I’ll have some leftover pears and lucky for me I did, as they were spooned heartily over my morning yogurt. Frankly it made my morning feel a bit more special.
Courtesy of Guanella Pass Brewery |
This is a Fast Friday and I still have loads to do; however my guilty conscious overtook me and I knew I needed to get this post done. My recipes are piling up and I need to start getting them out to you. As soon as I finish this I’m off to pick up a painting we won at an online auction and I can’t wait to see it. I’ve never bid on anything before so this was a first! Then it is a matter of trying to get the leaves out of my house and back into the yard where they belong. I hate leaf season because the dogs track them in and they are the teeny tiny leaves that are so hard to pick up. I’d have a much better time eating cake!
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A Few More to Devour:
Cornbread Blueberry Bread Pudding
Magic Pumpkin Butter Layer Bars
Potato Chip Crusted Candy Corn Layer Bars
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Cornmeal Olive Oil Cake and Rosemary Pears
- Prep Time: 35 Minutes
- Cook Time: 30 Minutes
- Total Time: 65 Minutes
- Yield: 6 Servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Ingredients
- 3/4 c flour
- 1 t baking powder
- 3/4 t salt
- 1 c yellow cornmeal
- 1 large egg yolk
- 2 large eggs
- 2/3 c milk
- 1/2 c olive oil
- 1 T finely grated lemon zest (optional)
- 3/4 c sugar
- 1/4 c honey
- Chopped Pistachios for garnish or Glazed Pecans (optional)
- Whipped Cream or Vanilla Ice Cream for Topping (optional)
Poached Pears
- 3 semi-ripe pears, unpeeled and sliced or chopped into 1/2” pieces
- 1/2 c sugar
- 1/2 c water
- 2 T honey
- 1 T fresh lemon juice
- 2–3 sprigs fresh rosemary
Instructions
- Preheat oven to 350. Lightly grease and flour a 9″by 2″ round cake pan.
- In a large mixing cup, mix flour, baking powder, salt and cornmeal.
- In a large bowl using an electric mixer or fork, (I used a fork) beat eggs, egg yolk, milk, olive oil and lemon zest, if using. Beat until frothy and add dry ingredients and beat until all is incorporated. Pour into the prepared pan and bake for 30 minutes or until a toothpick comes out with few crumbs attached. The sides will also be a bit golden.
- Let cake cool in pan, on a rack. Remove from pan and cool. Serve with fruit and ice cream or whipped cream.
Poached Pears
- In a large saucepan combine sugar, water, honey and lemon juice. Bring to a simmer and simmer until the sugar is dissolved over medium heat. Add rosemary and pears and simmer until pears are tender and syrup has thickened. Remove from heat and let cool. Remove rosemary before serving.
Keywords: cornmeal cake, poached pears, dessert
Nammi
October 30, 2017 at 3:33 pmWow, I love deserts like this, should get my self some jars like these , not a big frosting fan myself , would love to try this and see how it tastes esp the olive oil cake.
SavoringTime in the Kitchen
October 30, 2017 at 2:08 pmI have to admit, I'm with Zoe's boyfriend regarding frosting. I know I'd love this combination with the poached pears too and love the parfait idea. Wish we would have been able to stop in Georgetown when we stayed in Edwards last month! We did stop at the Blue Moon Bakery in Silverthorne to get a sandwich on the way up though. Great Turkey Avocado sandwich and bakery goodies 😉
mjskit
October 30, 2017 at 1:46 amWell YUM!!! Even though it's obviously a dessert, the olive oil cake and rosemary put it toward the savory as well. This is one of those treats that hits your sense of smell with a punch before you get a chance to taste it. Looks so good!
Gerlinde de Broekert
October 29, 2017 at 7:12 pmIsn’t something how all the recipes pile up, I have the same problem. However, I am glad that you posted this one . It looks delicious and so cute on those glasses.
Karen (Back Road Journal)
October 28, 2017 at 6:19 pmYes to cornmeal cake, yes to rosemary pears and yes to the parfait…all delicious sounding.
Kitchen Riffs
October 28, 2017 at 5:34 pmI DO like frosting on my cake, but I'd gladly skip it in order to have this beauty of a cake. Wow, this sounds terrific! Great flavor combo, and those little parfaits are cute. Fun read — thanks.
Liz Berg
October 28, 2017 at 1:43 pmSuch a fabulous, multi-faceted dessert! I'd make extra pears just to have them on my morning yogurt, too!
Tricia Buice
October 28, 2017 at 1:08 pmWhat a lovely fall dessert Abbe – and I adore the presentation. Poached pears are dreamy. You sound like a busy lady! Hope all is well and may all your projects be perfect 🙂
Lea Ann (Cooking On The Ranch)
October 28, 2017 at 12:22 pmThis looks like such an interesting recipe – and I mean that in a fabulous way. I'm with Zoe's boyfriend, I don't like frosting (unless it's cream cheese frosting on carrot cake). Last week when we drove over Guanella pass, we stopped in Georgetown to walk around a bit. And we parked right in front of that brewery. Wish we would have stopped in.
Angie Schneider
October 28, 2017 at 5:14 amYou have me at those rosemary pears! This is such a beautiful and delicious dessert, Abbe.
Kelsie | the itsy-bitsy kitchen
October 28, 2017 at 3:52 amI think Zoe’s boyfriend sounds like a perfect fit—you get to eat all the frosting he doesn’t want! It’s win-win :). This cake sounds delicious! As much as I love frosting, sometimes something not too sweet really hits the spot. Have a great weekend, Abbe!
Sippity Sup
October 27, 2017 at 10:20 pmDelicious! I made a pear cake this week too. Must be the season. GREG