Sweet Corn and Fresh Basil Bundt Cake with Maple Cream

• 3 cup Cake flour
• 2 teaspoons Baking powder
• 1 1/ 2 tablespoons Salt
• 1/ 2 teaspoon Freshly grated nutmeg
• 3/ 4 teaspoon Ground cinnamon
• 8 Room temperature eggs
• 2 cups Granulated sugar
• 1 cup Pure maple syrup
• 1 tablespoon Vanilla extract
• 1 cup Melted unsalted butter
• 1 cup Corn oil
• 1 1/ 2 cups Fresh or Frozen, but thawed sweet corn kernals
• 1/ 2 cup Finely chopped fresh Basil leaves
• 3 tablespoons Super fine sugar
• 1 cup Whipping cream
• 1/ 4 cup Pure maple syrup
• 1 teaspoon Vanilla

Preheat oven to 350 degrees.  Lightly spray a Bundt pan with a non stick spray.  Set aside.

Whisk the flour, baking powder, salt, nutmeg and cinnamon together in a large bowl and set aside.

Process the eggs, sugar, syrup and vanilla in food processor until combined, about 10 seconds.  With the machine running, pour the melted butter and corn oil through the feed tube in a steady stream.  Pour the mixture into a large bowl.

Gently whisk 1/3 of the flour mixture into the egg mixture.  Repeat twice more with the remaining flour mixture and continue to whisk just until combined.  Do not over mix.  Gently fold in the corn and chopped basil.

Pour the batter into the prepared pan and smooth the top.  Bake for 15 minutes.  Reduce oven temperature to 325 degrees.

Continue to bake until golden brown and a wooden skewer inserted into center of cake comes out with a few crumbs attached, 45-55 minutes.

Rotate pan halfway through baking.

While the cake is baking, dip the reserved basil leaves in water.  Sprinkle with super fine
sugar and set aside to dry.

Cool the cake in the pan for 10 minutes and then flip out onto a wire rack.  Let cool to 
room temperature.

In a chilled bowl, whip the cream until stiff peaks form.  Add the vanilla and syrup and beat to continue.

Cut cake into slices and garnish each sliver with maple whipped cream and a couple of candied basil leaves.  Serves 12.