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Add a photoI don't know where I found this recipe but, despite the fear of pepper... this cake is the bomb! It is moist and the peppery caramel is yummy!
Ingredientes
- 3 c. flour
- 2 tsp cinnamon
- 1 ½ tsp nutmeg
- 1 tsp baking soda
- 1 tsp ground chipotle pepper
- ¾ tsp ground ginger
- ½ tsp ground white pepper
- ¼ tsp salt
- 1/8 tsp ground cloves
- 1 ½ c. cooking oil
- 1 ¾ c sugar
- 3 eggs
- 1 Tbs vanilla
- 3 large sweet â tart apples cored and diced (3 c.)
- 1 c. chopped pecans â toasted
- Spicy caramel glaze
- ½ c. packed brown sugar
- ¼ c. butter
- ¼ c. whipping cream
- ½ tsp ground chipotle pepper
- 1 tsp vanilla
Direcciones
- Preheat oven to 325 degrees. Lightly coat 10 in fluted tube pan with cooking spray, lightly sprinkle with four. Set aside. In a bowl combine flour, cinnamon, nutmeg, baking soda, chipotle, 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, on 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 ¼ hours, until wooden toothpick inserted near center comes out clean. Meanwhile prepare Spicy Caramel Glaze. Cool in pan completely before serving.
- Spicy Caramel Glaze:
- In sauce pan combine ½ c. packed brown sugar, ¼ c. butter, ¼ c. whipping cream, and ½ tsp ground chipotle pepper. Bring to boil, stirring occasionally. Boil gently for 2 min. Remove from heat. Stir in 1 tsp vanilla. Let stand 1 ¼ hours until slightly thickened. Drizzle over cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 605 | |
| Calories from Fat 329 | 54% |
| Total Fat 37.46g | 47% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.7g | |
| Cholesterol 60mg | 20% |
| Sodium 200mg | 8% |
| Potassium 91mg | 3% |
| Total Carbs 63.5g | 17% |
| Dietary Fiber 1.6g | 5% |
| Sugars 38.6g | 26% |
| Protein 5.2g | 8% |
