Chipotle Apple Pecan Cake 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 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!

Steps:

• To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
• Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
• To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.

Steps:

• 1. Preheat oven to 325. Lightly coat 10-inch fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside. In a bowl combine 3 c flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt, and cloves; set aside. 2. 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. 3. Bake 1 1/4 hours, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare Spicy Caramel Glaza. Cook cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with Spicy Caramel Glaza, respooning glaze that drips on baking sheet over cake. Cool completely before serving. Spicy Caramel Glaze: In a saucepan combine 1/2 c packed brown sugar, 1/4 c butter, 1/4 c whipping cream, and 1/2 t ground chipotle pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in 1 tsp. vanilla. Let stand 1 1/4 hours until slightly thickened. Drizzle over warm cake.