Italian Apple Cake

Preheat oven to 350 degrees F. Grease and flour a 9" x 9" square pan.

Cream together ricotta, butter and sugar until fluffy. Add 1 beaten egg and mix well. Sift flour, baking powder, salt and cinnamon into the ricotta mixture and mix well to combine. Fold in apples and pecans.

Pour cake batter into the prepared pan and bake 35 minutes or until golden brown and done in the center. Cut into equal squares and serve warm or at room temperature with the bourbon chantilly cream.

For Bourbon Chantilly Cream: In a chilled glass or stainless steel medium bowl, whip the heavy cream until soft peaks form. Add the confectioners' sugar and bourbon and whip until stiff.