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. When 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. 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. 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 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. Putting It All Together 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. We served it up and everyone enjoyed it. This cake is a traditional recipe. There are a million varieties of this recipe out there. I also make one that contains lemon zest and rosemary in the batter. All I can say is that this cake has never failed me when I want a dessert that's beautifully easy, not too sweet, and a total crowd pleaser.