With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a bowl, blend half the butter with the brown sugar. Spread into the bottom of a 20-cm (8-inch) buttered tube pan. Sprinkle with the almonds.
In a bowl, cream the remaining butter and sugar with an electric mixer. Add the eggs and whisk until the mixture is smooth. Add the apple and blend well.
In another bowl, sift together the flour and baking powder. Stir into apple mixture alternating with the milk.
Pour into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Unmould right out of the oven.
In a saucepan, bring the sugar and half the water to a boil. Continue boiling until it is a beautiful caramel color. Remove from the heat immediately and add the remaining warm water. Stir until the caramel is dissolved. Add the cream and simmer for a few minutes. Let cool before glazing the cake.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.