Ingredients

• 1/3 cup chopped pecans
• For the cake -
• 1 pack apple cinnamon quick bread mix
• 1 cup chopped apple, peeled
• ¾ cup water
• 3 tablespoons Irish whiskey or water
• ¼ cup oil egg
• For toppings -
• Remaining heavy whipping cream
• 2 tablespoons powdered sugar
• 2 tablespoons Irish whiskey, if desired
• Cinnamon, if desired

Directions

• Directions
• Heat oven to 350F. 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 in 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.
• Spread whipped cream mixture on top of cake. Sprinkle lightly with cinnamon. Store in refrigerator.