• Preheat oven to 350º. Butter a 9 x 13 baking pan.
• Add butter and brown sugar to the bowl of a stand mixer and beat until light an fluffy, about 3 minutes. Add eggs one at a time beating until well combined. Add vanilla and brandy.
• In a separate bowl, whisk together the flour, salt, baking powder, soda, and cinnamon. Add to the butter mixture and beat until just combined. Fold in the chopped apples and pecans. Pour into the prepared pan and smooth the surface with an offset spatula.
• Bake for 30-33 minutes, until a toothpick comes out with just a couple of crumbs. Let cool on a wire rack.

Caramel Frosting

• Add ½ cup of the powdered sugar to a light colored saucepan and heat over medium heat without stirring until the sugar dissolves and you have a tan liquid on the bottom of the pan. You can swirl it occasionally.
• Continue cooking, about a minute, stirring to make sure the sugar has dissolved until it is a medium amber color. Don’t let it get too dark or it will taste burnt.
• Add ½ cup cream, vanilla and salt, it will foam up. Whisk until the caramel has dissolved and it is smooth. Stir in the remaining 1 tablespoon cream. Pour into a glass bowl and allow it to cool. It will not be thick. You can place it in the refrigerator or freezer, you want it to be room temperature. 
• Once the caramel has cooled, add cream cheese and butter to a stand mixer and beat until creamy. Gradually add the remaining powdered sugar and beat until smooth and creamy. Add the caramel and beat until combined. 
• Spread on the cake and refrigerate until set.