In a large mixing bowl add: 1 stick of unsalted butter,1 cup of sugar,Cream the butter and sugar together with an electric beater, until it's nice and fluffy.
Add in 1 cup of fine cornmeal flour,3/4 cup of all purpose flour,3/4 tsp of salt,1 tsp of baking powder,2 large eggs,1 egg yolk,2/3 cup of whole milk.
Beat the cake batter with an electric beater on the high setting for about 3 minutes. It will turn a pale shade of yellow. Pour the batter into a greased and floured 8x2 (I use 8x3) inch cake pan.
When the batter is in the pan, tap it against your kitchen counter a few times to get rid of air bubbles.
Just like this. Place the pan in the middle rack of a pre-heated 350 degree oven for 40 minutes.
You'll know it's done when a toothpick poked in the center comes out clean.
Let the cake pan sit on a wire rack for about 10 minutes to rest, then unmold the cake flipping it onto your hand bottom side up, and place it on a plate.
The bottom has become the top and this is the side that gets the rosemary infusion.
While the cake is baking away in the oven make a simple rosemary syrup.
In a small pan add: 3/4 cup of water, 3/4 cup of sugar, 1 tablespoon of lemon juice, and 1/3 cup of finely chopped fresh rosemary.
Whisk it all together on a medium high heat until it comes to a simmer. Let it simmer for 10 minutes, then turn off the heat add in: 1 tsp of vanilla and let the mixture sit for 30 minutes.
Strain the mixture through a fine sieve and pour it into a 2 cup glass measure. Using about 1/3 cup of this syrup, paint the top of the cake with it. Always let the syrup sink in before you add more.
There should be about 2/3 cup of syrup left. Pour it into a small pitcher and refrigerate it until serving. Whip the cup of whipping cream, and rinse and dry the blackberries . Set them aside.
Cut a slice of cake, pour a bit of the refrigerated syrup over it in a little pool.
Add a few blackberries and a dab of unsweetened whipped cream on top. Perhaps drizzle a bit more syrup and stud the whipped cream with a final blackberry. Enjoy!
- 1.0 Stick of unsalted butter
- 1.0c Sugar
- 1.0c Fine cornmeal flour
- 3/4c All purpose flour
- 3/4tsp Salt
- 1.0tsp Baking powder
- 2.0 Large eggs
- 1.0 Egg yolk
- 2/3c Whole milk
- 1.0pt Fresh blackberries
- 3/4c Water
- 3/4c Sugar
- 1.0Tbsp Lemon juice
- 1/3c Finely chopped fresh rosemary
- 1.0tsp Vanilla
- 1.0c Whipping cream