In a pot, bring the sugar and ¼ cup (60 ml) of the water to a boil. Cook without stirring until the caramel turns an amber colour. Off the heat, add the remaining water. Gradually add the cream. Watch out for splattering. Add the pecans and mix thoroughly. Bring to a boil and pour into an 8-cup (2 litre) soufflé dish or square pan. Set aside.
With the rack in the middle position, preheat the oven to 350°F (180°C).
In a bowl, combine the flour, ground almonds, baking powder and salt.
In another bowl, cream the butter and sugar with an electric mixer. Add the egg and mix thoroughly. Add the dry ingredients alternately with the milk. With an ice cream scoop, form balls of batter and place over the pecan caramel. Bake for 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Delicious warm or cold.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.