Chipotle Apple Cake with Spicy Caramel Sauce--Sweet Heat!

Chipotle Apple Pecan Cake with Spicy Caramel Glaze.

Caramel+Apple+Sugar+Chipotle=Sweet Heat indeed!

I came across this recipe a few years ago in a Better Homes and Garden magazine. The title of the article was HOMEMADE, but what caught my eye was the unusual addition of ground chipotle chile pepper. You can't live in Texas and not be a fan of a little heat in your sweets and pretty much everything else; so I had to give it a try.

Apples, pecans, a touch of chipotle pepper, and traditional spices give this moist cake the flavor of Thanksgiving and fall, with just a little bite. Nothing overpowering, but your guests will definitely be guessing. If you're looking for a special additional to your holiday table, look no further--add this apple, pecan spiced cake, soak it in caramel and enjoy the smiles.

Get out your bundt pan, chop a few apples, add chipotle chile pepper,
and fill your holiday kitchen with the scent of sweet heat!

Chipotle Apple Pecan Cake
Recipe by Robin Kline, BHG.com
Serves 16

Printable recipe 
 
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg (freshly ground if you can!)
1 teaspoon baking soda
1 teaspoon ground chipotle pepper
3/4 teaspoon ground ginger
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 1/2 cups cooking oil, preferably Canola
1 3/4 cups sugar
3 large eggs, room temperature
1 tablespoon vanilla
3 large (1 1/4 lb.) sweet-tart apples, peeled, cored, and diced (3 cups)
1 cup chopped pecans, toasted
1 recipe Spicy Caramel Glaze, below

Preheat oven to 325°F. Coat a 10-inch preferably non-stick fluted tube pan with cooking spray, sprinkle all over with flour. Coat pan lightly with the flour, then turn upside down and tap over the sink to release extra flour.  Set aside.

In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt, and cloves; set aside.

In a mixing bowl beat oil and sugar on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.

Bake 1 1/4 hours, or until wooden toothpick inserted near center comes out clean. Meanwhile, prepare Spicy Caramel Glaze.

Cool cake in pan 10 minutes; invert onto wire rack. Place rack over large baking sheet or a piece of foil. Drizzle warm cake with Spicy Caramel Glaze, re-spooning glaze that drips onto baking sheet back over the cake.

Cool completely before serving.

Spicy Caramel Glaze

1/2 cup packed brown sugar
14 cup unsalted butter
1/4 cup heavy whipping cream
1/2 teaspoon ground chipotle pepper.
1 teaspoon vanilla

Place all ingredients in a heavy-duty saucepan and bring to a boil, stirring occasionally. Boil gently 2 minutes. Remove from heat and stir in vanilla. Let stand 1 1/4 hours until slightly thickened. Drizzle over warm cake.

Original recipe by Robin Kline, BHG.com-Thanks Robin!
Photo in magazine by Joyce Oudkerk Pool.