CHIPOTLE APPLE PECAN CAKE

Chipotle Apple Pecan Cake image

Number Of Ingredients 21

3 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon baking soda
1 teaspoon chipotle pepper powder
1 bottle fresh grated ginger or 3/4 teaspoon ground ginger
1/2 teaspoon white pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
1 1/2 cups vegetable oil
1 3/4 cups splenda or xylitol (substitute same amount of sugar for regular diets)
3 large eggs
1 tablespoon vanilla extract
3 cups sweet tart apples, peeled, cored, and diced
1 cup roasted pecans, chopped
Spicy Caramel Glaze
1/2 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipped cream
1/4 to 1/2 teaspoon ground chipotle chili powder
1 teaspoon vanilla extract

Steps:

Lightly butter and flour a 10-inch Camp Chef UDO (ultimate Dutch oven) or use a 10-inch bunt pan, Set aside. In a large bowl, combine dry ingredients and gently stir to combine ingredients. In another bowl combine oil and sugar or Splenda® and beat with a hand mixer. Add one egg at a time beating well after each egg has been added. Beat in vanilla, chipotle, and fresh ginger. Slowly add as much or the 3 cups of flour as you can. Stir in remaining flour, apples and pecans. Spoon batter into Dutch oven or bunt pan and bake at 325°F for about 1 1/2-inch hours or until inserted toothpick pulls out clean. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack. While the cake is cooling prepare the caramel glaze combine brown sugar, butter, cream, and chipotle powder in a 8-inch Dutch oven. Bring to boiling, stirring occasionally. Boil gently for about 2 minutes remove from heat and add vanilla. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce. Spoon sauce drippings from cake back onto cake. Cool completely before serving.

Nutrition Facts : Nutritional Facts Serves