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1
To make the cake, preheat the oven to 350 degrees.
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2
Place the pecans in the workbowl of a food processor and process until fine.
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3
Set aside.
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4
Peel, core and quarter the apples and place them in the workbowl of the processor and process until they are in medium-coarse shards, about the size of almonds.
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5
Set aside.
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6
Place the butter in a large mixer bowl, add the sugar and beat until fluffy.
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7
Add the egg and beat until blended.
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8
Add the soda, salt, cinnamon, nutmeg and mix quickly.
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9
Add the flour and just blend, then the apples and nuts.
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10
Pour the mixture into a greased 9-inch-round cake pan and bake for 30 minutes or until the top springs back when touched with a finger.
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11
Cool slightly.
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12
Center may sink somewhat.
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13
For the caramel sauce, melt the butter, brown sugar and salt in a small saucepan over medium heat.
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14
Bring to a boil, stirring with a whisk.
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15
Remove from the heat and add the vanilla and milk.
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16
Stir again with the whisk.
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17
To serve the sauce with the apple cake, cut the cake into eight wedges.
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18
Ladle a large spoonful of the hot sauce onto each of eight dessert plates.
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19
Place a wedge of cake on top of the sauce.
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20
Garnish with a dollop of whipped cream and two apple slices.
