HOT APPLE CAKE WITH CARAMEL PECAN SAUCE

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE
Very scrumptious!!!!  This came from LDS Living  Magazine November/December 2008

Cake:
2 sticks butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
3 medium Granny Smith apples, peeled, cored and finely chopped
1/2 cup chopped pecans
2 tsp vanilla
vanilla ice cream, optional

Caramel Sauce:
4 T butter
1/2 cup pecan halves
1 cup light brown sugar
1 cup whipping cream

Preheat oven to 350.  Beat the butter and sugar in a large bowl until light and fluffy.  Beat in eggs until well blended.  Add flour, spices, and baking soda and beat until just mixed.  Mix in the apples, nuts and vanilla.  Spoon batter into greased 9" cake pan.  Bake for 35-40 minutes.  Remove to rack to cool.  Can freeze cake for up to one month.

For the caramel sauce: melt butter in medium sauce pan.  Add pecan halves.  Add brown sugar and whipping cream and cook, stirring constantly until sauce boils and sugar dissolves.  Can refrigerate for up to a week.