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Adapted from Serious Eats/David Lebovitz
Preheat the oven to 350°F (175°C). Smear 1 tablespoon butter all over the inside of a 10-cup Bundt cake or tube pan. Sprinkle the 2 teaspoons of rosemary evenly into the pan, then dust with the 2 tablespoons of polenta, tilting the pan to coat the sides.
To make the cake, in a small bowl, sift together the flour, 3/4 cup polenta, baking powder, and salt. Set aside. In a separate bowl, whisk the olive oil, eggs, egg yolks, and almond or vanilla extract.
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together 1/2 cup butter and the sugar on medium speed until light and fluffy, 3 to 5 minutes. With the mixer running, slowly dribble in the egg mixture, a little at a time, until completely incorporated. Stir in the flour mixture along with the 4 teaspoons of rosemary, and fresh raspberries, until just incorporated. Don't over mix.
Scrape the batter into the prepared cake pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for about 30 minutes, then invert the cake onto a serving plate.
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