So, the herb garden continues to chug along, making huge quantities of basil and rosemary and mint and other wonderful baking herbs.
This week I wanted to try something a little more unusual. I pulled out last week’s book (Desserts from an Herb Garden, by Sharon Kebschull Barrett) and found this recipe on the page right after Lemon-Rosemary Cream Cake. Fate!
The recipe uses oil for the fat – the first time I made it, I used all Canola oil, but the second time I was running low so I substituted half of it with unsweetened applesauce – something I often do to cut down on fats, plus it’s not like more apple flavor is going to hurt this cake!
Oh, and I sprinkled toasted pecan pieces in the bottom of the pan after I had spray-coated it – the crunch was a nice counterpart to the richness of the cake and the glaze. And I added a teaspoon of Ceylon Cinnamon to the batter itself, because I think Cinnamon and Apples and Basil all go together.
This cake is moist and dense. Very flavorful – mostly apple with the occasional bright sparkle of basil. It freezes well, and I imagine it’ll ship well (I’ll find out! The second cake is getting shipped to Rhode Island after I freeze it). My sweetie and I were having people over for dinner, so to dress it up for dessert I made a quick cream caramel sauce (infused with cinnamon stick) and added some Dulce de Leche Gelato. Ohhhhh, my goodness. That stepped it up from “really darned tasty” to “OMG; to die for”.
What would you pair with it?
from Desserts from an Herb Garden, by Sharon Kebschull Barrett
3 cups all-purpose flour
1 tsp baking soda
3/4 teaspoon coarse salt
2 Tablespoons (packed) minced cinnamon basil or sweet basil leaves
1 1/4 cups vegetable oil, preferably canola oil (can use half oil and half unsweetened applesauce)
1 3/4 cups granulated sugar
2 tsp vanilla extract
3 1/2 cups unpeeled, coarsely chopped cooking apples, such as Granny Smiths
1/2 cup toasted pecan pieces [optional]
3 TB unsalted butter
3 TB packed light brown sugar
3 TB granulated sugar
3 TB heavy cream
1 tsp vanilla extract
Preheat oven to 325F. Pan-coat a 10-inch removable-bottom tube pan. [Note: you'll want this - the cake sticks like mad] Sprinkle about 1/2 cup of toasted pecans in the bottom of the pan, if you’re using.
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 one at a time, beating well after each addition. Add vanilla and beat on high for 30 seconds. On low speed, add flour mixture and beat just ’til blended.
Fold in apples; spread batter in prepared pan. Bake for 1 hour and 15 minutes, until a toothpick inserted in the cake comes out clean.
Just before the cake is done, make glaze: Over med heat, melt butter in a small saucepan and whisk in both sugars, cream, and vanilla. Boil glaze for 1 minute.
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 think knife between cake and pan bottom; invert to release and invert again to place on platter, so glaze side is up.
12 to 16 servings.