Rosemary Pear Cake

Directions

1. 1
   Place rack in the center of the oven and preheat to 350 F.
2. 2
   Combine 6 tablespoons sugar, 3 tablespoons water, and the rosemary in a 10 inch ovenproof skillet with an 8 inch-diameter bottom. Stir over medium heat until the sugar dissolves. Raise the heat to medium-high and cook, without stirring, until the caramel is golden amber. Remove the skillet from the heat and whisk in 2 tablespoons of butter.
3. 3
   Peel, halve, and core the pears. Cut them lengthwise into 1/4 inch thick slices. Arrange the slices, overlapping slightly, on top of the caramel in the skillet.
4. 4
   Whisk the flours, cornmeal, baking powder, xanthan gum, and salt in a small bowl to blend.
5. 5
   5. Using an electric mixer, beat the remaining 6 tablespoons butter with 3/4 cup sugar in a large bowl until light and fluffy. Beat in the vanilla extract. Add the egg yolks, one at a time, mixing well after each addition. Add the flour in three additions, alternating with two additions of the milk.
6. 6
   In a separate bowl, with clean beaters, beat the egg whites on medium speed until they form soft peaks. Fold 1/4 of the egg whites into the cake batter, mixing until just incorporated. Add the remaining egg whites, folding until just blended.
7. 7
   Pour the batter over the pears and smooth out the top.
8. 8
   8. Bake the cake until the top is golden and a tester inserted into the center comes out clean, about 45-50 minutes. Let the cake cool for 15 minutes. Run a butter knife around the skillet. Place a large plate atop the skillet. Using oven mitts, hold the plate and skillet together and invert the cake. Rearrange pear slices if necessary. Serve warm with whipped cream, if desired.