I once made a holiday cookie recipe- Rosemary Shortbread Cookies. My husband scoffed and asked me why I was incorporating backyard plants into my cookie recipes. He could never get over the fact that they had such a savory flavor and thus declared them ‘inedible.’ My sister, however, was a big fan of these cookies, and she noted that they were the best holiday cookies of the season! So it only made sense to keep experimenting with rosemary in baked goods by baking this rosemary polenta pumpkin spice cake.
This cake puffs up really tall in the oven, announcing itself to be a proud, celebratory treat. It then settles a bit and might crack on top. I think the crack adds a little character to this non-frosted cake.
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From a RecipeGirl reader:
I just made this and could eat the whole thing! I love pumpkin and spice cakes and this is one of the best and definitely the most interesting.
I enjoy this cake plain, but you certainly can whip up some cinnamon-tainted, freshly whipped cream to accompany your slices. Enjoy!
Pumpkin Cake Recipes:
Pumpkin Loaf Cake Pumpkin- Cranberry Upside Down Cake Pecan Pumpkin Dump Cake Pumpkin Sheet Cake Pumpkin and Ginger Pound Cake
