1/2 cup shelled pecans

1/2 cup butter

1 cup brown sugar

1 egg

1 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1 scant tsp. grated nutmeg

1 cup unbleached flour

Whipping Cream and apple slices as garnish

Caramel Sauce

1/2 cup butter

1 cup brown sugar

1/2 tsp. salt

1 tsp. vanilla extract

1/2 cup whipping cream

Preheat oven to 350 deg; F. Chop pecans finely, then set aside. Peel, core and chop apples to equal 2 1/2 cup. Use a food processor for this and chop apples medium coarse; pieces should be about the size of your thumbnail.

In a large mixer bowl, cream butter; add 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 just until blended. Stir in the apples and nuts. 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.

To prepare the sauce, melt the butter, brown sugar and salt in a medium saucepan. 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 just prior to serving.

To serve, ladle 2 to 3 tbsp. hot caramel sauce onto 8 serving plates. Cut cake in 8 wedges and place on top of sauce. Garnish with a dollop of whipped cream and 2 thinly sliced apples wedges. The cake should be served warm or at least at room temperature.