8 tablespoons (1 stick) unsalted margarine, softened, in addition to additional for the dish
1/4 measures universally handy flour, spooned and leveled
1/2 glass yellow cornmeal
2 teaspoons heating powder
1/4 teaspoons heating pop
1/2 teaspoon fine salt
1/4 glasses sugar
1/2 glass buttermilk
2 vast eggs, whisked
2 ready pears, cut into 8 wedges each
6 vast sprigs rosemary
naturally whipped cream, for serving (discretionary)
Hotness broiler to 350° F. Spread a 9-inch springform container.
Whisk together the flour, cornmeal, heating powder, preparing pop, salt, and 1 container of the sugar in a vast vessel. Whisk together the buttermilk, eggs, and dissolved margarine in a medium dish. Add the wet fixings to the dry fixings and speed to join. Overlay in the pears.
Exchange the hitter to the arranged container. Prepare until a toothpick embedded in the core confesses all out, 45 to 55 minutes. Cool in the prospect minutes; exchange to a wire rack.
In the interim, warm the rosemary, the remaining ¼ mug of sugar, and ¼ container water in a little pot over medium high temperature. Cook, blending, until the sugar is dissolved. Expel from high temperature, cover, and let sit, mixing sometimes, for 30 minutes and up to 4 hours. Toss 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 crav