LSMoreno
01-11-2007, 02:55 PM
Chipotle Apple Pecan Cake
3 cups all-purpose flour
2 tsps. ground cinnamon
1 1/2 tsps. ground nutmeg
1 tsp. baking soda
1 tsp. ground chipotle pepper
3/4 tsp. ground ginger
1/2 tsp. ground white pepper
1/4 tsp. salt
1/8 tsp. ground cloves
1 1/2 cup oil
1 3/4 cups sugar
3 eggs
1 tsp. vanilla
3 large sweet-tart apples, peeled, cored and diced (about 3 cups)
1 cup chopped pecans, toasted
1 recipe Spicy Caramel Glaze (below)
1. Preheat oven to 325 degrees. Lightly coat 10-inch bundt pan with cooking spray; lightly sprinkle with flour. Set aside. In a bowl, combine the 3 cups 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. Mixture will be stiff. Spoon batter into pan.
3. Bake 1 1/4 hours until wooden toothpick comes clean. Meanwhile, prepare Spicy Caramel Glaze. Cool cake in pan 10 minutes; invest on rack. Place rack over baking sheet. Drizzle warm cake with Spicy Caramel Glaze, respooning glaze that brips on baking sheet over cake. Cool completely before serving. Makes 16 servings.
Spicy Caramel Glaze:
In a saucepan combine 1/2 cup packed brown sugar, 1/4 cup butter, 1/4 cup whipping cream, and 1/2 tsp. ground chipotle pepper. Bring to boil, stirring occasionally. Boil gently for 2 minutes. Remove from heat. Stir in 1 tsp. vanilla. Let stand 1 1/4 hours until slightly thickened. Drizzle over warm cake.
3 cups all-purpose flour
2 tsps. ground cinnamon
1 1/2 tsps. ground nutmeg
1 tsp. baking soda
1 tsp. ground chipotle pepper
3/4 tsp. ground ginger
1/2 tsp. ground white pepper
1/4 tsp. salt
1/8 tsp. ground cloves
1 1/2 cup oil
1 3/4 cups sugar
3 eggs
1 tsp. vanilla
3 large sweet-tart apples, peeled, cored and diced (about 3 cups)
1 cup chopped pecans, toasted
1 recipe Spicy Caramel Glaze (below)
1. Preheat oven to 325 degrees. Lightly coat 10-inch bundt pan with cooking spray; lightly sprinkle with flour. Set aside. In a bowl, combine the 3 cups 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. Mixture will be stiff. Spoon batter into pan.
3. Bake 1 1/4 hours until wooden toothpick comes clean. Meanwhile, prepare Spicy Caramel Glaze. Cool cake in pan 10 minutes; invest on rack. Place rack over baking sheet. Drizzle warm cake with Spicy Caramel Glaze, respooning glaze that brips on baking sheet over cake. Cool completely before serving. Makes 16 servings.
Spicy Caramel Glaze:
In a saucepan combine 1/2 cup packed brown sugar, 1/4 cup butter, 1/4 cup whipping cream, and 1/2 tsp. ground chipotle pepper. Bring to boil, stirring occasionally. Boil gently for 2 minutes. Remove from heat. Stir in 1 tsp. vanilla. Let stand 1 1/4 hours until slightly thickened. Drizzle over warm cake.