Rosemary-Olive Oil Cornmeal Cake
A Bundt cake is always a good idea. Whether you need to supply a dessert to the neighborhood covered dish supper, or you want to bake a treat for a sick or hurting friend, a Bundt cake is the right choice. Similar to pound cakes, a Bundt cake is easy to make, easy to keep, and easy to transport. This Rosemary-Olive Oil Cornmeal Cake is distinctive from your traditional Bundt cake recipes in that it contains olive oil and cornmeal, which means it has a bit of a savory taste yet is still sweet enough for a breakfast bread or late afternoon tea. To make sure your shapely Bundt cake slips easily out of the pan, use wax paper or a gloved hand to grease the pan thoroughly with softened butter. Sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion in order to distribute the flour evenly. Then flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cake. Greasing and flouring all the crevices will ensure the pan design is sharply defined, while helping the cake release easily.