“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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- 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)
- 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
- 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.
- 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