Cornmeal Pound Cake

Cornmeal Pound cakeCourtesy of Kathy Driver

Serves 10
To be served with Poached Pears and Rosemary Syrup

1 cup all purpose flour
1 cup yellow cornmeal
1 cup (2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
¼ teaspoon salt
5 large eggs, beaten to blend in medium bowl
1-teaspoon vanilla extract

Preheat oven to 325 degrees. Butter and flour 9x5x3 inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. TRANSFER TO PREPARED PAN.

Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack.

MAKE AHEAD: Can be made one day ahead. Wrap in foil and store at room temperature.