Southern Living
Active Time
15 Mins
Total Time
3 Hours
Yield
16 servings

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.

How to Make It

Step 1

Preheat oven to 325°F. Generously grease a 10-inch (12-cup) Bundt pan with shortening; lightly flour.

Step 2

Combine flour, cornmeal, and salt in a medium bowl; set aside. Beat granulated sugar and butter at medium speed with an electric mixer 2 minutes or until light and fluffy. Gradually add oil, beating just until blended. Add rosemary, orange zest, and vanilla. Beat in eggs, 1 at a time, until blended. Gradually beat in flour mixture at low speed just until blended. Pour batter into prepared pan.

Step 3

Bake at 325°F for 1 hour and 10 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Sprinkle with powdered sugar before serving, if desired.