1 stick (1/2 C.) unsalted butter, softened
1C. yellow cornmeal
3/4 C. all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
2 large eggs
1 egg yolk
2/3 C. milk
For Rosemary Syrup:
3/4 C. sugar
3/4 C. water
1/3 C. fresh rosemary leaves, chopped
1T. fresh lemon juice
1/2 tsp. vanilla
Lightly sweetened whipped cream
2 half-pints of blackberries
Preheat over to 350º. Butter and flour and 8x2 inch round cake pan. In a large bowl with an electric mixer, beat together butter and sugar until light and fluffy. Add remaining cake ingredients and beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes. Pour batter into prepared pan and bake in middle of oven for 40 minutes, or until a tester comes out with a few crumbs adhering.
Rosemary Syrup (prepare while cake is baking)
In a small saucepan simmer all syrup ingredients except vanilla 10 minutes. remove pan from heat and stir in vanilla. Cool syrup for 30 minutes and strain through a sieve into a 2-cup measure. Cook cake in pan on a rack 10 minutes. Invert cake onto hand and return right side up to rack. While cake is still warm, gradually brush 1/3 C. syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered
Syrup soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
Serve cake, cut into wedges, with whipped cream, blackberries and remaining rosemary syrup.