Ingredients

The following ingredients have 16 Servings
  • 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)
  • 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

Instruction

  • 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.
  • 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.
  • 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.
  • 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.
  • 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).