3 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon coarse salt
2 tablespoons (packed) minced cinnamon basil or sweet basil leaves
1 ¼ cups vegetable oil, preferably canola oil
1 ¾ cups granulated sugar
2 teaspoons vanilla extract
3 ½ cups unpeeled, coarsely chopped cooking apples, such as Granny Smiths
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
1. Preheat oven to 325 degrees. Grease a 10-inch removable-bottom tube pan.
2. Sift together the flour, baking soda, and salt. Whisk in basil leaves until thoroughly dispersed in the flour; set aside. In a large bowl, beat together oil and sugar on low speed. On medium speed, add eggs 1 at a time, beating well after each addition. Add vanilla and increase speed to high; beat for 30 seconds. On low speed, add flour mixture and beat just until blended. Mixture is very dense.
3. Fold in apples with a spatula; spread batter in prepared pan. Bake for 1 hour and 15 minutes, until a toothpick inserted in the cake comes out clean.
4. Just before cake is done, make glaze: Over medium heat, melt the butter in a small saucepan and whisk in both sugars, cream, and vanilla. Boil glaze for 1 minute.
5. When the cake comes out of the oven, immediately pour the hot glaze over. Let cake cool completely on a rack before removing from pan. To remove from pan, run a knife around the edge to release it, then run a thin knife between cake and pan bottom; invert to release and invert again to place on platter, so glaze side is up.
Yield: 12 to 16 servings
This recipe is from “Desserts from an Herb Garden” by Sharon Kebschull Barrett.