When Chaos Reigns, Let Them Eat Cake

Last week I complained about the chaos in my house due to painting. Boy, was I wrong. The professional painters arrived yesterday to start on all the trim in the house. This is what things look like now.

In every room of the house, things are shoved to the middle. Sanding has left a film of dust EVERYWHERE!

So what's a writer to do when her world is in chaos?
Tackle the boxes and boxes of photos from her mother, aunt and grandmother.

But let me tell you, doing this from noon to six can be pretty draining. Who are these people in this photo from 1920? Oy!

Note to self: Make notations on every photo.

You know what all this means. Stress. And pizza delivery. Either that or a campout in the backyard.

So while I savor my thin crust from Dominos, I'm going to reflect on a favorite recipe I shared a couple years ago. One that's perfect for fall. Apples, a little heat... Perfect for a cool autumn night.

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 (feel free to cut back 1/2 tsp)

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)

Preheat oven to 325 degrees. Grease and flour 10 inch bundt pan and set aside.

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 warming 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 on medium speed until combined. Add eggs, one at a time, beating well after each addition.

Beat in vanilla and as much flour mixture as you can. (The mixture is thick, but I managed to get all of mine in with out burning up the motor on my mixer)

Stir in remaining flour mixture, apples, and pecans.

The mixture will be very thick. As evidenced by the wooden spoon stuck in the middle.

Spoon batter into prepared pan and bake for 75 minutes, until a toothpick inserted near center comes out clean. (mine was finished in about 60-65 minutes)

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.

In a saucepan, combine 1/2 cup packed brown sugar, 1/4 cup butter, 1/4 cup whipping cream, and 1/2 teaspoon ground chipotle powder (that's the red stuff you see - I cut that 1/2 tsp. back to about 1/8-1/4 tsp and it was perfect - my lips were happy)

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)

When cake is done, cool in pan for 10 minutes. See my little contraption, there? Baking sheet lined with parchment paper, then the cooling rack on that. You'll see why in just a sec.

Invert cake on rack and drizzle warm cake with Spicy Caramel Glaze, respooning glaze that drips on the baking sheet over the cake.

Cool completely before serving.

Look at those chunks of apple and pecan. I love pecans. This cake is very moist with all the right flavors. Like I said, the perfect fall cake.

I sure wish I had a plate like this in front of me right now. I mean, what a perfect replacement for pizza. Fruit, nuts, wheat... A well balanced meal, if you ask me.

Alas, the painting will not last forever. Though it does make me consider the renovations we will be doing when we take over my MIL's house next year. At least we won't be living there. I can only pray they won't take too long. Because, let's face it, eating cake for too long is not good for the waistline. And if that reno grows lengthy, I could be in trouble.