Chipotle Apple Pecan Cake
Natalie
ingredients
- 3 cups flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon baking soda
- 1/2-1 teaspoon dried chipotle powder (optional)
- 3/4 teaspoon ground ginger
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 1/2 cups vegetable oil
- 1 3/4 cups sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 large apples, peeled, cored, diced (sweet-tart)
- 1 cup chopped pecans, toasted
- Spicy Caramel Glaze:
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 1/4 cup whipping cream
- 1/4-1/2 teaspoon ground chipotle chile pepper (optional)
- 1 teaspoon vanilla
directions
- 1
Preheat your oven to 325°F; lightly coat a 10" fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside.
- 2
In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle powder(if using), ginger, white pepper, salt, and cloves; set aside.
- 3
In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.
- 4
Bake 1 1/4 hours at 325°F, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare the glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with the glaze, respooning glaze that drips on baking sheet over the cake. Cool completely before serving.
- 5
To make glaze:
- 6
In a saucepan combine the brown sugar, butter, whipping cream and chipotle pepper (if using). Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in vanilla and let stand 1 1/4 hours until slightly thickened. Drizzle over the warm cake. Enjoy!
Source: Terrie Hyland
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