Ingredients
-----CARAMEL-----
½ cup Firmly packed brown sugar
¼ cup Butter/margarine
8 carton heavy whipped..
Cream -- divided
1/3 cup Chopped pecans
-----CAKE-----
1 package Applecinnamon quick breadmix
1 cup Chopped -- peeled apple
¾ cup Water
3 tablespoons Irish whiskey or water
¼ cup Oil
Egg
-----TOPPING-----
Remaining heavy whipping crm
2 tablespoons Powdered sugar
2 tablespoons Irish Whiskey -- if desired
Cinnamon -- if desired
Method
Heat oven to 350°F. In small sauce pan over low heat, combine brown sugar, butter and 2 TBS whipping cream. Cook and stir just until butter is melted. Remove from heat; stir in pecans. Pour mixture into bottom of ungreased 9-in round cake pan or 9-in 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 caramel mixture, making sure caramel is completely covered. Bake at 350°F 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 stiff peaks form. Spread whipped cream mixture on top of cake. Sprinkle lightly with cinnamon. Store in refrigerator.
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