Cornmeal Cake With Rosemary Syrup And Blackberries

Directions

1. Preheat oven to 350 degrees and butter and flour an 8- by 2-inch round cake pan.
2. Make cake: In a large bowl with an electric mixer beat together butter and sugar till light and fluffy. Add in Large eggs, and yolk, one at a time, beating well after each addition.
3. In a separate bowl, mix together dry ingredients and add in to butter and egg mix, 1/3 at a time, alternating with lowfat milk. Beat on low speed till combined. Beat batter on high speed till pale yellow, about 3 min.
4. Pour batter into prepared pan and bake in middle of oven 40 min, or possibly till a tester comes out with a few crumbs adhering.
5. Make rosemary syrup while cake is baking: In a small saucepan simmer all syrup ingredients except vanilla 10 min. Remove pan from heat and stir in vanilla. Cold syrup 30 min and strain through a sieve into a 2-c. measure.
6. Cold cake in pan on a rack 10 min. Invert cake onto hand and return, right-side up, to rack. While cake is still hot, gradually brush 1/3 c. syrup over it, allowing syrup to soak in before adding more. Refrigerateremaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
7. Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.