The Luck O' the Irish

I'm a 4th generation Irish-American. I love a great Irish recipe, and Dublin Caramel Apple Cake is fantastic. This is often served at our St. Patrick's Day celebration, but can surely make an appearance any day of the year. Dublin Caramel Apple Cake is incredibly moist and packed with fresh apple flavor. Although I don't use the Whiskey option, the alcohol will cook out of the cake.

Dublin Caramel Apple Cake

Caramel:

1/2 C. Brown Sugar, firmly packed

1/4 C. Butter

1 8 oz. Carton Heavy Whipped Cream,divided

1/2 C. Pecans, chopped

Cake:

1 Package Apple Cinnamon Quick Bread Mix

1 C. Chopped, Peeled Apple

3/4 C. Water

3 Tbsp. Water (may use Irish whiskey)

1/4 C. Oil

1 Egg

Topping:

Remaining Heavy Whipping Cream

2 Tbsp. Powdered Sugar

Cinnamon

Preheat oven to 350 degrees. In small saucepan, over low heat, combine brown sugar, butter, and 2 tablespoons whipping cream. Cook and stir just until butter is melted. Remove from heat. Stir in pecans. Pour mixture into bottom of ungreased 9-inch round cake pan or 9-inch square pan. Set aside. In large bowl, combine all cake ingredients. Stir 50-75 strokes by hand until mix is moistened. Carefully spoon batter over the caramel mixture, making sure caramel is completely covered. Bake at 350 degrees for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 1 minute, then invert onto serving plate. Cool. Just before serving, in small bowl beat remaining whipping cream until soft peaks form. Add powdered sugar. Beat until smooth peaks form. Top with whipped cream. Sprinkle lightly with cinnamon. Store in refrigerator.