Cornmeal and Rosemary Cake with Balsamic Syrup

Back when I was in my own house, I would have my mom and sister over for dinner every Wednesday night. We’d eat, take the dogs for a walk, watch tv, talk, then eat dessert. I loved being able to have them over. I loved being able to try new recipes every week and get multiple opinions. Most of all, I loved being able to take care of my mom, if only just a little, after all she’s done for me. Sadly, I had to move out of my house, my sister has had night classes for the past few semesters, and our weekly dinners have come to an end.

But this past Friday night, everything worked out for my mom to come over for dinner once again! I was so excited and couldn’t wait to cook for her. We had a great time.

This recipe was a perfect dessert to the chicken cacciatore and mixed greens with balsamic-honey dressing I served for dinner. My mom and I both really loved it for it’s great texture, which was like sweet, moist cornbread, and the unique flavor of the balsamic syrup. If you’re looking for a great way to end an Italian meal, look no further!

cornmeal rosemary cake with balsamic syrup
Cornmeal and Rosemary Cake with Balsamic Syrup
from Giada DeLaurenttis, Giada’s Kitchen


For the cake:
1/2 c. fine yellow cornmeal
1/2 c. cake flour
1 TBSP minced fresh rosemary leaves
1 tsp. baking powder
1/4 tsp. salt
1 stick unsalted butter, softened
1/2 tsp. vanilla extract
1 1/4 c. powdered sugar, plus more for dusting
4 large egg yolks
2 large eggs
1/2 cup sour cream (I used lowfat plain yogurt)

For the syrup:
1/2 c. granulated sugar
1/2 c. balsamic vinegar
1/2 small fresh rosemary sprig

1. Preheat the oven to 350 degrees F. Butter and flour (I sprayed with baking spray) an 8-inch round cake pan.

2. In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

3. Using a stand mixer with a paddle attachment, beat the butter and vanilla on low speed until combined. Slowly add the powdered sugar.

4. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes.

5. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream or yogurt.

6. On low speed add the dry ingredients just until incorporated.

7. 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.

8. Meanwhile, 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.

9. Once completely baked, remove the cake from the oven and transfer the pan to a wire rack and let cool.

10. To serve, place a slice of cake on a serving plate. Dust with powdered sugar, if desired, and spoon some syrup around the plate.

One year ago: autumn fruit streudel

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  1. Bridget
    November 9, 2009 / 3:01 am

    What an interesting combination of flavors! I'm intrigued.

  2. elly
    November 10, 2009 / 1:59 am

    Such an interesting cake! Sounds delicious!

  3. Josie
    November 10, 2009 / 11:06 pm

    that looks very interesting and unique. so pretty too!

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