Best 3 Cornmeal And Rosemary Cake Recipes
Indulge in the delightful harmony of flavors and textures with our tantalizing Cornmeal and Rosemary Cake. This delectable treat is a symphony of rustic charm and sophisticated elegance, featuring a moist and tender crumb infused with the earthy fragrance of rosemary and the subtle sweetness of cornmeal. Each bite is a journey through a field of wildflowers, leaving a lingering impression of nature's bounty.
The recipe collection offers a variety of delightful variations to suit every taste. From the classic Cornmeal and Rosemary Cake, infused with the essence of fresh rosemary and a hint of lemon zest, to the decadent Chocolate Cornmeal Cake, where rich cocoa powder meets the rustic charm of cornmeal, there's a cake for every occasion.
For those with a sweet tooth, the Blueberry Cornmeal Cake is a burst of juicy blueberries nestled in a bed of cornmeal batter, while the Strawberry Cornmeal Cake offers a vibrant explosion of flavors with its sweet strawberries and tangy cream cheese frosting.
For a gluten-free option, the Gluten-Free Cornmeal Cake provides all the flavor and texture of the classic cake without compromising on taste. And for a unique twist, the Cornmeal Pound Cake combines the dense richness of a pound cake with the rustic charm of cornmeal.
Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making this collection a treasure trove of delectable cornmeal cakes.
CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
- Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.
- For the Balsamic Syrup: Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
- To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.
CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND BLACKBERRIES
Steps:
- Make cake:
- Preheat oven to 350°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.
- 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.
CORNMEAL AND ROSEMARY CAKE
Steps:
- Preheat the oven to 350 degrees F. For the cake: Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt. Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar. For the Balsamic Syrup: Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool. To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.
Tips:
- Use fresh rosemary. Dried rosemary can be used, but it will not have as much flavor as fresh rosemary.
- Don't overmix the batter. Overmixing will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving. This will allow the flavors to develop.
- Serve the cake with your favorite toppings. Some popular options include butter, honey, and whipped cream.
Conclusion:
Cornmeal and rosemary cake is a delicious and unique cake that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you serve it plain or with your favorite toppings, this cake is sure to be a hit.
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