Ingredients:
3 cups flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon baking soda
1/2-1 teaspoon dried chipotle powder (optional)
3/4 teaspoon ground ginger
1/2 teaspoon white pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 1/2 cups vegetable oil
1 3/4 cups sugar
3 eggs
1 tablespoon vanilla
3 large apples, peeled, cored, diced ( sweet-tart)
1 cup chopped pecans, toasted
1/2 cup packed brown sugar
1/4 cup butter
1/4 cup whipping cream
1/4-1/2 teaspoon ground chipotle chile pepper (optional)
1 teaspoon vanilla
Directions:
Preheat your oven to 325 F; lightly coat a 10″ 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 powder(if using), 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 at 325 F, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare the glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with the glaze, respooning glaze that drips on baking sheet over the cake. Cool completely before serving.
To make glaze:.
In a saucepan combine the brown sugar, butter, whipping cream and chipotle pepper (if using). Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in vanilla and let stand 1 1/4 hours until slightly thickened. Drizzle over the warm cake. Enjoy!
Servings: 16
Time preparation: 40 min.
Time total: 115 min.