APPLE CAKE - FIRECRACKER WITH SPICED PECANS AND CARAMEL-CHILI GLAZE

By akselden

Ingredients

• SPICED PECANS
• 1 C. pecan halves
• 1 large egg white, beaten until foamy
• 2 T. (packed) golden brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. cayenne pepper
• CAKE
• 1 1/2 C. all purpose flour
• 2 tsp. ground cinnamon
• 3/4 tsp. baking soda
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• 1/4 tsp. cayenne pepper
• 3/4 C. vegetable oil
• 3/4 C. (packed) golden brown sugar
• 1/4 C. sour cream
• 2 large eggs
• 1 T. vanilla extract
• 1 3/4 C. 1/3-inch cubes cored peeled
• Granny Smith apple (from about
• one 8 oz. apple)
• CARAMEL·CHILE GLAZE
• 2/3 C. (packed) golden brown sugar
• 6 T. half and half
• 5 T. unsalted butter
• 4 large egg yolks
• 1/2 tsp. (generous) cayenne pepper
• Vanilla ice cream

Details

Servings 8

Preparation

Step 1

SPICED PECANS
1. Preheat oven to 350°F. Line rimmed baking sheet with foil.

2. Toss all ingredients in medium bowl to coat. Spread pecans in single layer on prepared baking sheet. Bake until dry, stirring occasionally, about 10 minutes. Cool completely.
Do ahead: Can be made 3 days ahead. Store in airtight container at room temperature.

CAKE:
3. Preheat oven to 375°F. Butter and flour 8 to 10 C. Bundt pan or tube pan.

4. Whisk flour, cinnamon, baking soda, nutmeg, salt, ginger, and cayenne pepper in medium bowl.

5. Whisk vegetable oil, brown sugar, sour cream, eggs, and vanilla extract in large bowl to blend. Add dry ingredients; fold together just until blended. Fold in apple cubes. Transfer batter to prepared pan.

6. Bake cake until toothpick inserted near center comes out clean, about 40 minutes. Cool cake in pan on rack 10 minutes.

7. Invert cake onto plate. Cool cake completely.

CARAMEL•CHILE GLAZE:
8. Stir all ingredients except ice cream in heavy medium saucepan over medium heat until mixture coats back of spoon, about 4 minutes (do not boil). Spoon 1/2 C. warm glaze over warm cake. Transfer remaining glaze to small pitcher.

9. Do ahead: Can be made 8 hours ahead. Cover cake and store at room temperature. Cover glaze and chill. Rewarm glaze before serving.

10. Cut cake into slices and place on plates. Drizzle some glaze over each cake slice and sprinkle with spiced pecans. Place scoop of vanilla ice cream alongside each slice. Pass remaining warm glaze separately.