Chipotle Apple Pecan Cake Recipes

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment. In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.
• In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apple mixture. Transfer batter to pan and smooth top.
• Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners' sugar before serving.

Steps:

• 1. Preheat oven to 325 degrees F. Lighly coat a 10-inch fluted tube or bundt pan with cooking spray. Lightly sprinkle with flour; set aside. in a bowl combine 3 cups flour, cinnamon, nutmeg, baking soda, chipotle pepper, ginger, white pepper, salt, and cloves; set aside.
• 2. In a mixing bowl beat oil and sugar with an 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 possible with the mixer. Stir in remaining flour mixture, apples, and pecans. Spoon batter into prepared pan.
• 3. Bake for 1 1/4 hours until a wooden toothpick inserted near center comes out clean. Meanwhile, prepare Spicy Caramel Glaze. In a saucepan combine brown sugar, butter, whipping cream and ground chipotle chile pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in 1 teaspoon vanilla. Let stand for 1 1/4 hours until slightly thickened.
• 4. Cool cake in pan 10 minutes; invert on serving plate. Drizzle warm cake with Spicy Caramel Glaze. Cool completely before serving.
• 5. NOTE: It is important to make the glaze as soon as you put the cake in the oven. It needs to sit and thicken while the cake is baking, so you can put it on the cake when you remove it from the pan after 10 minutes of cooling.

Steps:

• 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!

Steps:

• In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Spread half into a greased 13x9-in. baking dish. Top with apples. Carefully spread remaining batter over apples., For topping, combine flour, sugar and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• 1. Preheat oven to 325. Lightly coat 10-inch fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside. In a bowl combine 3 c flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt, and cloves; set aside. 2. 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. 3. Bake 1 1/4 hours, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare Spicy Caramel Glaza. Cook cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with Spicy Caramel Glaza, respooning glaze that drips on baking sheet over cake. Cool completely before serving. Spicy Caramel Glaze: In a saucepan combine 1/2 c packed brown sugar, 1/4 c butter, 1/4 c whipping cream, and 1/2 t ground chipotle pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in 1 tsp. vanilla. Let stand 1 1/4 hours until slightly thickened. Drizzle over warm cake.