Honey Cornmeal Cake With Rosemary by janiebakes

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Honey Cornmeal Cake With Rosemary
Submitted by janiebakes on August 03, 2010 at 10:11 am

DESCRIPTION
honey cornmeal cake with rosemary

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This recipe is adapted from one by Susan Masirovits, manager, Jefferson Farmer's Market. It was printed up in the Plain Dealer.

My DH loves cornmeal muffins and this cake is like a sophisticated corn muffin. You can smell the honey, butter and rosemary as the cake comes out of the oven. It was still good on the second day. It only lasted that long because there were just two of us at home!

1 cup plus two tbls AP flour
1/2 cup yellow cornmeal
1/2 tsp baking powder
1/4 tsp salt
1 tsp minced fresh rosemary
1/2 cup sugar
3/4 cup room temperature butter
1/3 cup honey
3 large eggs at room temperature
1 tsp vanilla extract

Combine the dry ingredients and set aside. Beat sugar and butter until light and fluffy. Beat in honey. Add eggs one at a time, beating well after each egg. Beat in the vanilla. Combine the wet and dry ingredients and mix just until combined. Do not overbeat. Pour into a greased 9x2 inch round pan and bake at 350 degrees for 35 minutes or until golden and cake tests done. Cool 5 minutes and turn the cake, right side up onto a cooling rack to cool completely. Can sprinkle with powdered sugar and decorate with rosemary sprigs if desired.

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