Make Ahead

Chipotle Apple Pecan Cake with Spicy Caramel Glaze

November  7, 2010
0 Ratings
  • Serves 16
Author Notes

This recipe is from a 2005 issue of Better Homes and Gardens magazine. When I finally got around to making it for the first time years later, I decided to make a healthier version of it. I substituted apple sauce for half of the cooking oil (which I also replaced with coconut oil). For added moistness and a slightly more caramel flavor, I used a combination of brown and white sugars instead of all white. I also thought the sweet warmth of cinnamon would complement the apple and chipotle pepper flavors nicely, so I added a touch of it to the caramel glaze (which is heavenly, by the way!). I highly recommend heating up any leftover glaze and passing it along with warm slices of this South-of-the-Border version of apple cake (and don't forget the whipped cream or vanilla ice cream on the side). —Leah

What You'll Need
  • For the cake:
  • 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 freshly ground pepper
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground cloves
  • 3/4 cup coconut or vegetable oil
  • 3/4 cup applesauce
  • 1 cup white sugar
  • 3/4 cup light brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 3 cups sweet–tart apples (peeled, cored, and diced)
  • 1 cup pecans (toasted and chopped)
  • For the glaze:
  • 1/2 cup light brown sugar (packed)
  • 1/4 cup sweet butter
  • 1/4 cup heavy (whipping) cream
  • 1/2 tablespoon ground chipotle pepper
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325° F. Lightly coat 10–inch fluted tube or bundt 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.
  2. In a mixing bowl beat oil, applesauce, and sugars with an electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and flour mixture. Stir in apples and pecans. Spoon batter into prepared pan.
  3. Bake for 60-90 minutes (until wooden skewer inserted near center comes out clean). Follow carefully, as baking times will vary greatly. Mine was done in 1 hour; original recipe called for 90 minutes.
  4. Meanwhile, prepare the glaze by combining the sugar, butter, whipping cream, chipotle and cinnamon in a sauce pan. Bring to a boil, stirring occasionally. Boil gently for 2 minutes. Remove from heat. Stir in the vanilla. Let stand until thickened (mine was good to go after half an hour). Drizzle over warm cake.
  5. Cool cake in pan 10 minutes; invert on a rack. Place rack over a plate. Drizzle warm cake with the glaze. Scrape up the glaze drips from the plate with a rubber spatula and add back to any unused glaze. Keep the glaze for re–warming and drizzling on top of individual cake servings (or even ice cream).

See what other Food52ers are saying.

  • theyearinfood
  • Midge
  • aargersi

3 Reviews

theyearinfood November 8, 2010
Apple, caramel, pecan and chili: sold.
Midge November 8, 2010
I'd love a slice of this right now. Yum.
aargersi November 8, 2010
This is one of my all time FAVORITE cakes - Nannydeb actually turned me on to it! I will have to try your healthier version. I could eat a piece or 3 right now!!!