Serving Size : 10
-----CARAMEL-----
1/2 cup Firmly packed brown sugar
1/4 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
3/4 cup Water
3 tablespoons Irish whiskey or water
1/4 cup Oil
Egg
-----TOPPING-----
Remaining heavy whipping crm
2 tablespoons Powdered sugar
2 tablespoons Irish Whiskey -- if desired
Cinnamon -- if desired
Heat oven to 350F. 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 350F 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.
Posted by Karen
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