(Southern Living, Sept. 2009; Debbie Grusska, Hobart, IN)
1 ½ c. chopped pecans, divided
1 (8 oz.) container sour cream
1 c. granulated sugar
2 large eggs
1 Tbsp. vanilla
2 c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ c. finely chopped, peeled Granny Smith apples (about ¾ lb.)
½ c. butter
½ firmly packed light brown sugar
Preheat oven to 350F. Bake ½ c. pecans in a single layer in a shallow pan 6-8 min. or until toasted and fragrant, stirring after 4 min. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 min. or until blended. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and ½ c. toasted pecans. Spoon batter into a greased and floured 9x5 loaf pan.
Sprinkle with remaining 1 c. chopped pecans; lightly press pecans into batter. Bake at 350F for 1 hr. to 1 hr. and 5 min. or until wooden toothpick inserted into center comes out clean. Shield with aluminum foil after 50 min. to prevent excessive browning. Cool in pan on a wire rack for 10 min.; remove from pan to wire rack.
Bring butter and brown sugar to a boil in a saucepan over medium heat, stirring constantly; boil 1 min. Remove from heat and spoon over top of bread; let cool completely (about 1 hr.). Enjoy!
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