Preheat oven to 350 degrees and butter and flour an 8- by 2-inch
round cake pan. Make bar: In a large bowl with an electric mixer
beat together butter and sugar until light and fluffy. Add egg, and
yolk, one at a time, beating well after each augmentation. In a separate
bowlful, mix together dry ingredients and add to butter and egg assortment,
1/3 at a time, alternating with milk. Beat on low speed until
combined. Beat batter on high speed until pale chicken, most 3
proceedings. Pour batter into prepared pan and bake in middle of oven 40
transactions, or until a tester comes out with a few crumbs adhering. Make
rosemary syrup while cake is baking: In a small saucepan simmer all
syrup ingredients except vanilla 10 proceedings. Remove pan from heat and
stir in vanilla. Cool syrup 30 minutes and strain through a sieve
into a 2-cup mensuration. Cool cake in pan on a stand 10 transactions. Invert
cake onto hand and counter, right-side up, to wrack. While cake is
still tender, gradually skirmish 1/3 cup syrup over it, allowing syrup to
soak in before adding more. Chill remaining syrup in a small twirler,
covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped
in plastic wrap at room temperature. Serve patty, cut into wedges,
with whipped cream, blackberries, and unexpended rosemary syrup. This
recipe yields ?? servings.