Ingredients
- SPICED PECANS
- 1 cup pecan halves
- 1 egg white, beaten until foamy
- 2 Tbsp. (packed) brown sugar
- 1/2 tea. cinnamon
- 1/4 tea. cayenne pepper
- CAKE
- 1 1/2 cups flour
- 2 tea. cinnamon
- 2/4 tea. baking soda
- 1/2 tea. nutmeg
- 1 @a. salt
- 1/2 tea. ginger
- 1/4 tea. cayenne pepper
- 3/4 cup vegetable oil
- 3/4 cup (packed) brown sugar
- 1/4 cup sour cream
- 2 eggs
- 1 Tbsp. vanilla
- 1 3/4 cups Granny Smith apples cut into 1/3" cubes (from about one 8 oz. apple)
- CARAMEL-CHILE GLAZE
- 2/3 cup (packed) brown sugar
- 6 Tbsp. half-and-half
- 5 Tbsp. butter
- 4 egg yolks
- 1/2 tea. cayenne pepper
Preparation
Step 1
SPICED PECANS: preheat oven to 350 degrees. Line rimmed bakingsheet with foil. 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. (Can be made up to 3 days ahead)
CAKE: preheat oven to 375 degrees. Butter and flour 8-10 cup. Bundt pan. Whisk flour, cinnamon, baking soda, nutmeg, salt, ginger, and cayenne pepper in medium bowl. Whisk vegetable oil, brown sugar, sour cream, eggs, and vanilla in large bowl to blend. Add dry ingredients; fold together just until blended. Fold in apple cubes. Transfer batter to prepared pan.
Bake cake until toothpick inserted near center comes out clean, about 40 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto plate.
CARAMEL-CHILE GLAZE: Stir all ingredients in heavy medium sauce pan over medium heat until mixture coats back of spoon, about 4 minutes (do not boil). Spoon 1/2 cup warm glaze over warm cake. Transfer remaining glaze to small pitcher. Cool cake completely.
Cut cake into slices and place on plates. Drizzle some of the warm glaze over each cake slice and sprinkle with the spiced pecans.