A decadent use for those yummy no-spray apples. I have a weakness for recipes that juxtapose sweet and hot.
Ingredients:
3 cups all-purpose flour 2 teaspoons ground cinnamon 1 1/2 teaspoons ground nutmeg 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 1 3/4 cups sugar 3 eggs 1 tablespoon vanilla 3 large (1-1/4 pound) sweet-tart apples peeled, cored, and diced (3 cups) 1 cup chopped pecans, toasted Spicy Caramel Glaze For Spicy Caramel Glaze: 1/2 cup packed brown sugar 1/4 cup butter 1/4 cup whipping cream 1/2 teaspoon ground chipotle pepper 1 teaspoon vanilla
Preparation:
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.
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, 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.
Spicy Caramel Glaze
In a saucepan combine brown sugar, butter, whipping cream, and ground chipotle pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in vanilla. Let stand 1-1/4 hours until slightly thickened. Drizzle over warm cake.