Today I want to revisit a recipe I first posted a couple of years ago. It's one of those recipes that has fall written all over it. Even if you decide not to opt for the chipotle seasoning, the flavors will still have your taste buds begging for more.
Yee-haw! Kick up your heels, gang, because today we've got something that's perfect for these cool fall nights. Or days, whichever you prefer.
A couple weeks ago, Virginia, aka the Fresh Pioneer, shared an amazing recipe for apple cake. Today I'm going to share one with a Texas flare that's bound to have Edna ready to take a walk on the wild side.
This is called Chipotle Apple Pecan Cake. Now before all you folks north of Oklahoma get to hollerin', let me just say IT AIN'T THAT HOT. Really. I promise. Would I steer you wrong?
Okay, don't answer that last one.
This cake just screams autumn with cinnamon, nutmeg, ginger, and cloves. Not to mention apples. But unlike your average apple cake, this one will warm you up on the inside. Again, it's not hot.
So here we go.
Your list of ingredients:
- 3 cups all-purpose flour
- 2 tsp. ground cinnamon
- 1 1/2 tsp. 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 cooking oil
- 1 3/4 cups sugar
- 3 eggs
- 1 Tablespoon vanilla
- 3 large sweet-tart apples, peeled, cored, and diced (about 3 cups) **I used Honeycrisp apples
- 1 cup coarsely chopped toasted pecans
- Spicy Caramel Glaze (recipe below)
In a bowl, combine 3 cups flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt, and cloves. Set aside. (Time for author intrusion. I see you, staring at the chipotle and white pepper. I know what you're thinking. First, let me just say that I am not a fan of spicy-hot foods. Yes, these ingredients lend a little warmth, but not a real heat. It's the kind you feel in the back of your throat a minute or two after you swallow. Just a nice warm sensation. However, if you want to be a total weenie, I will let you omit the chipotle. I do recommend, however, that you at least try it once. If the whole teaspoon scares you, try a half a teaspoon.)
In a mixing bowl, beat oil and sugar with electric mixer (like Edna) on medium speed until combined. Add eggs, one at a time, beating well after each addition.
AS SOON AS YOU PUT CAKE IN OVEN (I'm being very emphatic so you won't miss this part), prepare Spicy Caramel Glaze.
Okay, gang, I'll be honest with you, this glaze is where the heat is. The first time I made it, I thought my lips might burn off. But I ate it anyway. It was kind of addicting. In subsequent times, though, I've cut back on the amount of chipotle pepper the recipe calls for.
Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in 1 tsp. vanilla. Let stand until slightly thickened. (Okay, I failed to read all of the instructions the first time I made this and waited until the cake was about due out of the oven. Then I saw it was supposed to cool. Yikes! So, I put the hot mixture into a bowl then placed that over some ice water and whisked it. Voila! In just a couple of minutes it was the perfect consistency)
Cool completely before serving.
Now it's time to fess up. If you were to make this recipe, would you go for the gusto and follow the recipe as is, or would you totally ignore any ingredient with the word pepper in it?
Go on, give it a whirl. You know you want to.
I have SO got to make this recipe again, very, very soon. My mouth is watering just thinking about it.
So how is autumn shaping up in your neck of the woods?
No color here in Texas, though some cool nights of late have me hopeful.
I'm just pleased that the triple-digit temps are out of the forecast. :D