Instructions: 1. Preheat oven to 350. Chop pecans finely and set aside.

2. Peel, core and chop apples to equal 2 1/2 cups.

3. In a large mixer bowl, cream the butter. Add the sugar and beat until fluffy. Add egg and beat until blended, then mix in the baking soda, salt, cinnamon and nutmeg. Add the flour and stir until blended. Stir in the apples and nuts.

4. Pour into an oiled 9 inch round cake pan and bake for 30 minutes or until top springs back when touched lightly in the center with your finger.

5. Prepare sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and milk. (The sauce can be made ahead of time, and reheated).

5. To serve, ladle hot caramel sauce onto serving plates. Cut cake into 8 wedges and place each wedge on top of sauce. Garnish with a dollop of whipped cream and 2 slices of apple wedges. The cake should be served warm or at least at room temperature.

Recipe

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