Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 2 tsp. ground cinnamon

  3. 1- 1/2 tsp. ground nutmeg

  4. 1 tsp. baking soda

  5. 1 tsp. ground chipotle pepper

  6. 3/4 tsp. ground ginger

  7. 1/2 tsp. ground white pepper

  8. 1/4 tsp. salt

  9. 1/8 tsp. ground cloves

  10. 1- 1/2 cups cooking oil

  11. 1- 3/4 cups sugar

  12. 3 eggs

  13. 1 tablespoon vanilla

  14. 3 large (1-1/4 lb.) sweet-tart apples peeled, cored, and diced (3 cups)

  15. 1 cup chopped pecans, toasted

  16. Spicy Caramel Glaze (see below)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Lightly coat 10-inch 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, 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 Glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with Spicy Caramel Glaze, respooning glaze that drips on baking sheet over cake. Cool completely before serving. Makes 16 servings.

  4. 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 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.


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