For my baking project of the week, I adapted a pear cornbread Real Simple recipe and it turned out really great. The combination of buttermilk and the cornmeal in this recipe give it a different texture from cake that is made with just all purpose flour. I drastically reduced the amount of sugar and instead of using cornmeal I used Trader Joe's cornbread mix. Ingredients
8 tablespoons (1 stick) butter, melted, coconut oil for the pan 1 1/4 cups all-purpose flour, 1/2 cup cornbread mix (I used Trader Joe's) 2 teaspoons baking powder 1/4 teaspoons baking soda 3/4 cup sugar 1/2 cup buttermilk 2 eggs, whisked 2 ripe pears, cut into 8 wedges each 6 large sprigs rosemary freshly whipped cream, for serving (optional)
Heat oven to 350° F. Butter a 9-inch springform pan. Mix together the flour, cornbread mix, baking powder, baking soda, and 1/2 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs, and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the pears. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, approximately 50 minutes. Meanwhile, heat the rosemary, the remaining ¼ cup of sugar, and ¼ cup water in a small pot over medium heat. Cook, stirring, until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally, for 30 minutes and up to 4 hours. Discard the rosemary sprigs. While the cake is still warm, brush the top and side with the rosemary syrup. Serve warm or at room temperature with whipped cream, if desired.