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Honey Cornmeal Cake with Rosemary takes 30 minutes to prepare.

Honey Cornmeal Cake with Rosemary takes 35 minutes to cook.

Honey Cornmeal Cake with Rosemary makes 8 servings.

The ingredients for Honey Cornmeal Cake with Rosemary are:

1 cup plus 2 Tbsp. all-purpose flour
1/2 cup yellow cornmeal
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. minced fresh rosemary
2 Tbsp. sugar
2 Tbsp. Splenda powder
3/4 cup butter, at room temperature
1/4 cup honey
1 large egg, at room temperature
1 container Egg Beaters (equivalent to 2 eggs)
1 tsp. vanilla extract

Here is how you make Honey Cornmeal Cake with Rosemary:

Heat oven to 325 degrees. Coat a 9" x 2" round cake pan with baking spray; set aside.Mix the dry ingredients: Combine flour, cornmeal, baking powder, salt and rosemary. Set mixture aside.Mix the wet ingredients: In another bowl, beat sugar, Splenda and butter until light and fluffy. Beat in honey. Add eggs and Egg Beaters, beating until each is incorporated. Beat in vanilla.Make the batter: Combine the wet and dry ingredients and mix just until combined. Do not overbeat.Bake the cake: Pour into the prepared pan and bake 35 minutes, or until golden and a cake tester inserted near the middle comes out clean. Cool 5 minutes, then turn the cake, right side up, onto a rack to cool completely.Number of Servings: 8Recipe submitted by SparkPeople user TJSCOTTT.

The nutritional information for Honey Cornmeal Cake with Rosemary is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 343.4

• Total Fat: 20.8 g
• Cholesterol: 175.0 mg
• Sodium: 296.3 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 1.1 g
• Protein: 8.0 g