Rosemary Berry Cornmeal cake

I like this cake as it makes a single 8", it is not overly sweet and makes a lovely dessert or you can serve with tea in the afternoon. (Also great for a brunch!) I used frozen berries in this but fresh would be great! If you don't like blackberries, you could very easily use blueberries or even raspberries. If you are gluten free , you could use buckwheat flour in place of the AP flour. Using farm fresh eggs is what helps give a golden richness to this cake.

copyright catmacera2012

 

 

1/2 c unbleached AP flour

1/2 c coarse cornmeal (regular is fine)

2 tbsp finely chopped fresh rosemary

1 tsp baking powder

1/4 tsp kosher salt

4 egg yolks

2 whole eggs

4 oz softened butter

1 tbsp vanilla extract

1/2 c sour cream

1 1/2 c powder sugar

1 1/2 c blackberries (if frozen toss with 2 tbsp flour), do not thaw

 

Preheat oven to 350 degrees F. Grease and flour an 8" cake pan.

 

Whisk together the flour, cornmeal, rosemary, baking powder and salt; set aside.

 

In a large mixing bowl beat the butter, vanilla and powder sugar on low to combine. Scrape down bowl, then beat for 5 minutes on high until light and fluffy. Add in the whole eggs and yolks one at a time. Scraping down the bowl occasionally. Add in sour cream. Beat just to combine.

 

Stir in the flour mixture, then gently fold in berries. Pour into prepared pan and spread out evenly.

 

Bake at 350 degrees for 40-50 or until the cake starts to pull away from the edge and the middle is firm.

 

Cool on rack for 10 minutes, then gently invert onto rack, removing the pan. Cool completely. Dust top with powder sugar.