🌎 The World Cookbook

1 1/4 cup roughly chopped pecans toasted
2 cup all-purpose flour
1 Tbsp ground cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup butter melted
1 cup brown sugar
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla
4 medium apples peeled cored and thinly sliced
Pecan Praline Sauce:
1 cup packed light brown sugar
1/2 cup heavy cream
1/4 cup salted butter
1 tsp pure vanilla extract
Fresh whipped cream for serving optional

Preheat the oven to 350ºF. Spread pecans in a single layer on a baking sheet. Toast for 5-7 minutes. Cool completely. Sift together flour, cinnamon, salt, baking soda, ginger and nutmeg. In a separate bowl mix together the melted butter, brown sugar, granulated sugar, eggs and vanilla. Add wet to the dry ingredients and stir by hand until fully combined. Add sliced apples, and 3/4 cup chopped pecans. Mix until evenly distributed. Spray a 9 x 9- inch non stick metal pan with baking spray. Spread the batter into the pan. Place into the oven and bake for 30 minutes. Lay a piece of aluminum foil on top and continue to bake for an additional 20-25 minutes or until a toothpick inserted into the center shows moist crumbs. Cool completely in the pan on a cooling rack. To make the pecan praline sauce: Add the brown sugar, heavy cream and butter to a heavy bottomed saucepan. Bring to s boil then lower the heat and cook for 2 minutes stirring constantly. Remove form the heat and add the vanilla and remaining 1/2 cup toasted pecans. Mix well and cool for 5-10 minutes. Pour over the cake prior to serving with fresh whipped cream on the side, if desired.