Chipotle Apple Pecan Cake With Spicy Caramel Glaze Recipes

Steps:

• 1. Preheat oven to 325 degrees F. Lighly coat a 10-inch fluted tube or bundt pan with cooking spray. Lightly sprinkle with flour; set aside. in a bowl combine 3 cups flour, cinnamon, nutmeg, baking soda, chipotle pepper, ginger, white pepper, salt, and cloves; set aside.
• 2. In a mixing bowl beat oil and sugar with an 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 possible with the mixer. Stir in remaining flour mixture, apples, and pecans. Spoon batter into prepared pan.
• 3. Bake for 1 1/4 hours until a wooden toothpick inserted near center comes out clean. Meanwhile, prepare Spicy Caramel Glaze. In a saucepan combine brown sugar, butter, whipping cream and ground chipotle chile pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in 1 teaspoon vanilla. Let stand for 1 1/4 hours until slightly thickened.
• 4. Cool cake in pan 10 minutes; invert on serving plate. Drizzle warm cake with Spicy Caramel Glaze. Cool completely before serving.
• 5. NOTE: It is important to make the glaze as soon as you put the cake in the oven. It needs to sit and thicken while the cake is baking, so you can put it on the cake when you remove it from the pan after 10 minutes of cooling.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

Steps:

• Preheat your oven to 325°F; lightly coat a 10" fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside.
• In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle powder(if using), ginger, white pepper, salt, and cloves; set aside.
• 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.
• 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.
• To make glaze:.
• 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!