Apple Pie with Chili Caramel Icing

For the Apple Cake with Chili Caramel Frosting, preheat the oven to 165 °C. Grease and flour a large bundt pan. Toast pecans on a baking sheet in the oven for about 7 minutes, then remove and let cool. Do not turn off the stove. When they have cooled, chop them into small pieces.

Sift cinnamon, flour, nutmeg, baking soda and salt into a large enough bowl.

Peel apples, remove core and dice. In a large saucepan, stir together oil and sugar with an electric mixer, then gradually beat in eggs.

Fold in the flour mixture, diced apples, vanilla extract and pecan seeds. Pour the batter into the prepared pan. Bake in the middle of the oven for 1 hour and 20 minutes (test with chopsticks!).

For the chili caramel glaze, chop the chili with the seeds (wear rubber gloves!).

Bring to a boil in a saucepan with the remaining ingredients, except the vanilla extract, stirring until the sugar is dissolved, then pull from the heat. Stir in the vanilla extract. Cover and keep the frosting warm.

Let the finished cake cool in the pan for 10 minutes, then turn it out onto a cooling rack. Brush the still-warm cake several times with the glaze. Let the apple cake with chili-caramel icing cool.

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