(Caramel:) 1/2 cup firmly packed brown sugar 1/4 cup butter 1 8-0z carton heavy whipped cream ,divided 1/2 cup chopped pecans (Cake:) 1 package apple cinnamon quick bread mix 1 cup chopped, peeled apple 3/4 cup water 3 tablespoons water (may use Irish whiskey) 1/4 cup oil 1 egg (Topping:) remaining heavy whipping cream 2 tablespoons powdered sugar 2 tsps Irish whiskey if desired cinnamon Heat oven to 350 degrees. In small saucepan over low heat, combine brown sugar, butter, and 2 tablespoons whipping cream. Cook and stir just until butter is melted. Remove from heat; stir in pecans. Pour mixture into bottom of ungreased 9-inch round cake pan or 9-inch square pan. Set aside. In large bowl, combine all cake ingredients. Stir 50-75 strokes by hand until mix is moistened. Carefully spoon batter over the caramel mixture, making sure caramel is completely covered. Bake at 350 degrees for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; invert onto serving plate. Cool. Just before serving, in small bowl beat remaining whipping cream until soft peaks form. Add powdered sugar and whiskey. Beat until smooth peaks form. Spread whipped cream mixture on top of cake. Sprinkle lightly with cinnamon. Store in refrigerator. |
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