Chipotle apple pecan cake with spicy caramel glaze
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This recipe is from a 2005 issue of Better Homes and Gardens magazine. When I finally got around to making it for the first time years later, I decided to make a healthier version of it. I substituted apple sauce for half of the cooking oil (which I also replaced with coconut oil). For added moistness and a slightly more caramel flavor, I used a combination of brown and white sugars instead of all white. I also thought the sweet warmth of cinnamon would complement the apple and chipotle pepper flavors nicely, so I added a touch of it to the caramel glaze (which is heavenly, by the way!). I highly recommend heating up any leftover glaze and passing it along with warm slices of this South-of-the-Border version of apple cake (and don't forget the whipped cream or vanilla ice cream on the side).
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