Ancho-Glazed Candy Dump Cake

Is your home anything like mine?

With cookbooks, magazines, tabloids, and various other culinary and pop-culturalia references littering every surface?

It’s embarrassing. Does this sound familiar?

Is your home anything like mine?

Where the smells of a freshly baked chocolate cake mingle with the aroma of roasting tomatoes? Toasted cumin seeds and roasted fresh chiles perfume the air, and you have to peer through a haze of flour to find your way into the kitchen…

Confusing? Yes. Delicious? Absolutely.

Is your home anything like mine?

Little eyes watching your every move from below, waiting for either a walk to the park or a stray crumb? Was that a tail twitch? Did you find a snack under the breakfast table? No, it’s just the mailman you heard at the door. Too bad.

Is your home anything like mine?

Candy, candy, everywhere this time of year:  colorful, sweet, and sized for fun except when applied to your hips.

It’s all for the kids, right? Riiiight. Best find something to do with those fun-sized evil demons as soon as possible.

Chop that candy up and toss it into a thick, luscious cake batter. Bake and top with an amazing ancho-spiked brown butter glaze.

Take that, Mr. Fun Size.

The candy is gone, but someone needs to try that cake. Make sure it’s safe! Fit for consumption of neighbors, friends and family!

Just one piece. Just one or four pieces…

Is your home anything like mine?

Brown Butter Ancho-Glazed Candy Dump Cake

For the cake:
3 c. all-purpose flour + more for dusting
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 c. dark brown sugar, tightly packed
1 c. vegetable oil + more for greasing
3 large eggs
1 c. Greek yogurt
2 c. assorted candy, roughly chopped (I recommend going with chocolate-based candy pieces here; I included fun-sized versions of Twix, Snickers, Milky Way and Peanut Butter Snickers in my cake.)

For the glaze:
4 tbsp. unsalted butter
2 tbsp. skim milk
1 c. confectioners’ sugar
1 1/2 tsp. ancho chile, ground

Position a rack in the lower third of your oven with several rungs of space above it, and preheat the oven to 350°.

Grease a 12-cup capacity bundt pan liberally with oil and dust with flour, tapping out any excess. Set aside.

Cream the sugar and oil together in a large bowl. Add the eggs and continue to mix. Beat in the flour, baking powder, salt and yogurt, beating just until all of the ingredients are incorporated. Fold in the chopped candy pieces. Pour the batter into the prepared pan. Bake for 50-60 minutes or until a cake tester inserted in the center of the cake comes out clean. Remove the baked cake to cool for 10 minutes before unmolding to a wire rack to cool further before finishing.

Meanwhile, to prepare the glaze, heat the butter over a medium flame in a large, heavy-bottomed sauce pan. Cook the butter, stirring often, as it bubbles and turns color. Be sure not to burn the butter; the browning process will take about 10 minutes and simply requires patience and frequent stirring. Once the butter is browned and fragrant, remove it to a large bowl. Whisk in the confectioners’ sugar, ancho chile, and milk, mixing vigorously until all of the ingredients are combined into a smooth glaze. Pour the finished glaze over the top of the cake and spread it slightly with a rubber scraper so that it runs down the sides of the cake. Serve immediately or store for several days in a sealed container.

YIELD:  10-12 servings

Comments

  1. 12

    says

    Hi Meagan! :) A candy bar cake. You are my new favorite friend and baker. This completely makes my day! I have SO much leftover candy from all my candy bar baking this month – I don’t get any trick-or-treaters in my apartment. A dump cake – perfect use for them. And how gorgeous are your photos? THANK YOU! :)

    • Meagan says

      You are seriously too sweet, Sally! Thanks so much for your lovely comment! We don’t get a lot of trick or treaters either, which was actually the inspiration for this cake: it was either my tummy or a candy dump cake, so I went with the cake.

  2. 9

    June g. says

    I’ll be trying this yummy looking cake after I clear off all my cookbook’s and ripped out magazine recipes;)

  3. 8

    Hanna Lee says

    I was wondering what I should go with all the ancho chili powder I have after making a dish months ago. Now I know. Thanks for this!!

  4. 7

    Lori says

    You know, I think this is the best blog you’ve ever written….love it! I SO relate to the little eyes waiting for dropped crumbs and thinking that any noise from outside is just SOMEONE WAITING TO KILL US..I MUST BARK LOUDLY…. oh wait, it’s just dad coming home…

    HAHA…Great column. thanks.

    • Lori says

      Oh, and I don’t have kids to blame the “disappearance” of candy on…just the fur kids. (And I’m too good of a mom to let them have that junk, so I have to make it gone…)

    • Meagan says

      Love it! Will they never figure out that dad comes home at the same time every night!?! Nope. I guess that’s part of the fun… :)

  5. 6

    says

    This cake looks ah-mazing! I love the use of the greek yogurt and putting spicy ancho in something sweet! You house sounds exactly like mine…today the house smelled of griddled turkey burgers and dark chocolate cherry and coconut cookies with walnuts. Oh, and my dogs are basically attached at my hip, they know the sounds of the refrigerator door and the pantry door opening, but they don’t realize it doesn’t always mean food for them. Haha!

  6. 2

    says

    Girl you somehow manage to sneak chiles into every sweet treat and you do it so amazingly! My house isn’t filled with candy (yet) but it is filled with cookbooks, magazines and printed recipes that I never seem to use. I love this cake!

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