Olive Oil Rosemary Cornmeal Cake

Ingredients

• ½ cup (1 stick) plus 1 tablespoon unsalted butter, room temperature (divided)
• ¾ cup plus 2 tablespoons cornmeal
• 1 cup flour
• 2 teaspoons baking powder
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt
• ½ cup extra-virgin olive oil
• 5 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 1/3 cups sugar

Garnish:

• Fresh strawberries
• Whipped cream

Preparation

1. Preheat oven to 350 degrees. Smear 1 tablespoon butter over bottom and side of a 12-cup bundt or tube pan. Sprinkle 2 tablespoons cornmeal evenly in pan. Tap pan over sink to remove excess.

2. In a mixing bowl, combine flour, remaining ¾ cup cornmeal, baking powder, rosemary and salt. In a mixing bowl, whisk together olive oil, eggs, egg yolks and vanilla.

3. In a stand mixer fitted with paddle attachment, beat remaining ½ cup butter for 2 minutes. Add sugar and beat on medium speed until light and fluffy; about 3 minutes. Use spatula to scrape mixture down during the beating process.
4. With mixer on medium-low, slowly drizzle egg mixture into butter mixture; beat 1 minute to incorporate. Use a spatula to fold in flour mixture, being careful not to overmix.
5. Scrape batter into prepared cake pan. Bake in preheated oven 40 to 45 minutes. Let cool on wire rack 30 minutes. Invert onto serving plate. Serve with fresh strawberries and whipped cream.

Tip: Avoid using a coarse stone-ground cornmeal for this cake. A finer cornmeal, such as Quaker brand, works well. Serve with whipped cream and fresh berries.