Apple Basil Cake
Welcome to my Secret Recipe Club post for October! This month I was sent over to LeAndra’s Love and Flour – a blogger with a taste for the sweeter things in life. For a hot moment I debated trying one of her many savory treats, but then realized that would be cheating and so I happily went off to explore all the potential treats. I was immediately drawn to her Apple Basil Cake, featuring seasonal apples and fresh basil it was an easy pick. Though her cheescake muffins with homemade vanilla wafers deserves an honorable mention as they look insanely delicious and easy – after all she calls them a “cheatcake” which is one of the best nicknames ever. The only change I made to the recipe was switching the Granny Smiths for Crispins as that’s what my farmer’s market had, which is a taste preference as either apple (or my usual favorite Pink Lady) would be perfect for this cake.
3 cups all-purpose flour
1 tsp baking soda
¾ tsp salt
2 tbsp packed basil (used a mix of sweet and Italian)
1 ¼ cups vegetable oil
1 cup granulated sugar
3 large eggs
2 tsp pure vanilla extract
3 ½ cups Pink Lady apples, diced
- Preheat oven to 325
- Whisk together the flour, baking soda, salt, and basil in a medium-size bowl and set aside. Beat the oil and sugar together on low speed until mixed.
- Increase to medium speed and add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat for 7 minutes.
- Return to low speed and slowly add the flour mixture until blended, then fold in the apples.
- Pour the batter into a greased 10-inch bundt pan and bake for 65-75 minutes, testing with a toothpick in the middle of the ring.
I've been switching to longer beating times following a recipe of "Mind of the Chef" and so far it seems to result in a lighter batter!
I brought this cake over to a family lunch gathering where it was a MASSIVE hit with only one slice making it back to our house. I skipped the glaze for fear of it not traveling well and simply topped it with some powdered sugar as an easy cheat. The apples were crisp and the basil provided the perfect contrast to the sweetness resulting in perfection. We served the cake as dessert, but would also make a great treat for a brunch or tea as the sweetness is (thankfully) not the dominant feature of the cake. All of the apples came from Pong’s Orchard which is owned and operated by one of the sweetest families ever – I’m going to be beyond sad when our market ends in a few weeks.
I’m also sending this over to /52weeksofcooking for their apple challenge as a replacement for the mulligatawny soup that I made and never photographed. This is a cake that deserves to be shared and loved by as many people as possible – but what do you expect when it comes from a blog named LOVE and Flour!