Description
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.
Ingredients
Scale
- 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.
