Preheat the oven to 325℉, and grease a 9" square baking pan. Set aside.

In a large standing electric mixer, beat eggs for 3 minutes on medium speed. Beat until the eggs are light yellow and very frothy. Slowly add in the sugar, flour, baking powder, cinnamon, and salt. Then stir in the diced apples 1 cup of pecans, and vanilla extract. Stir until well combined and our the batter into the baking pan.

Use a knife to smooth out the top of the batter, and bake for 40-45 minutes until the top is crusty and a golden brown color. Allow the torte to cool on a baking rack for 30 minutes. Serve with whipped cream and ice cream. Garnish with the rest of the chopped pecans.

In a medium bowl, use a hand mixer to whisk together the heavy cream and confectioners' sugar. Beat until still peaks form.