I don’t know about you, but I’m all about apples during this time of the year. Fall is practically screaming apples. Can you hear it?
I came across this recipe while perusing my Southern Living magazine. It’s not your grandma’s magazine any more! (Even though I am a grandma.) Really, they showcase hot new southern designers, restaurants, recipes, etc. And no, I don’t work for them nor do I get a thing for saying that! It’s just my opinion.
If it had not been for the picture, I would have cruised on by, because I’m more of a pie girl. But, a picture is indeed worth a 1,000 words in this instance! Once I laid my eyes on the apple bread, I knew I had to taste it. It looked so moist, yet crunchy, with that ooey gooey caramel topping dripping down the sides. I wanted to lick the page. Instead, I baked it myself.
There is no oil or butter in the batter. The moistness comes from the sour cream. And it was just as moist the next day at breakfast. I have to confess, after having a tiny little piece the day I made it, I was not going to eat any more. I covered it well so it would be out of sight, out of mind. I even ate oatmeal for breakfast the next day. But that bread kept calling my name and I finally gave in and had another tiny slice. Yep, still moist! And that was my treat for the week!
You’ve just got to make this and tell me what you think!
- 1-1/2 cups chopped pecans, divided
- 1 (8 oz.) container sour cream
- 1 cup sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1-1/2 cups finely chopped & peeled Granny Smith apples
- 1/2 cup butter
- 1/2 cup firmly packed brown sugar
- Preheat oven to 350. Bake 1/2 cup pecans in a single layer in a shallow pan for 6-8 minutes, or until toasted and fragrant, stirring after 4 minutes.
- Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
- Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9" x 5" loaf pan. Sprinkle with remaining pecans and lightly press into batter.
- Bake at 350 for one hour or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack.
- Bring butter and brown sugar to a boil in a 1 quart heavy saucepan over medium heat, stirring the entire time. Remove from heat and spoon over top of bread. Let cool completely.
Note: The directions say to let it cool completely. I didn’t. I wanted a piece while it was still warm. And remember, an apple a day keeps the doctor away! Does this count?
This may be my new favorite apple recipe. What’s yours?