Caramel Pecan Apple Cake

Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan or round cake pan.

1. Toast pecans on a cookie sheet for 8 to 10 minutes. Remove from oven and salt lightly. Set aside.

2. Prepare the cake batter. Beat together butter and sugar until fluffy. Add eggs and vanilla and mix well. Combine dry ingredients in a measuring cup (1/2 teaspoon cinnamon, 1 3/4 teaspoon baking powder, 1/2 teaspoon salt, 2 cups flour). Add alternately with sour cream to butter mixture. Do not over-beat. Spread into prepared pan.

3. Prepare the apples. Peel and core apples. Cut into 8 wedges. Coat with 1 teaspoon vanilla. Combine 2 tablespoons sugar and 2 teaspoons cinnamon in a medium bowl. Toss apples in sugar mixture.

4. Press apples into the cake batter, forming a pretty sunburst shape.

5. Bake in a preheated oven for 55 to 65 minutes or until a cake tester inserted in the center of the cake comes out with moist crumbs. Cool for 15 minutes on a cooling rack. Remove to a serving platter.

6. While cake is baking, prepare caramel. In a heavy-bottomed saucepan, melt 1/2 cup butter. Add 1 cup brown sugar and whisk for 2 minutes or until brown sugar is melted and mixture is boiling. Slowly add 2/3 cup heavy cream, whisking constantly. Bring to a boil, and boil for 2 minutes or until mixture is beginning to thicken. Remove from heat and add vanilla. Pour into a large measuring cup or bowl with a pouring spout to cool.

7. Before serving, pour warm caramel over the cake, allowing it to drip down the sides of the cake. Sprinkle with salted pecans.