I worked on my morning glory painting last weekend but wasn’t happy with the results. I was beginning to get frustrated so I set my painting aside and whipped up this apple praline bread instead. The cake is moist and dense and the caramel praline topping is absolutely decadent. I’ve been making this recipe for years. I found the original recipe in Better Homes and Gardens magazine, but made a few changes over the years to suit my taste. Specifically, I increased the amount of apples in the batter and doubled the pecans and caramel sauce on top. Here are the ingredients you’ll need to make this treat:
1 cup sugar
1 8-oz. container sour cream
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped, peeled tart apples (I used Jonna Gold)
1 1/2 cups chopped pecans
1/2 cup butter
1/2 cup packed brown sugar
In a large mixing bowl beat sugar, sour cream, eggs, and vanilla until combined. Stir together flour, baking powder, baking soda, and salt; add to the sour cream mixture, beating on low speed until combined. Stir in apples and 1/2 cup of pecans. Turn into a greased 9 x 5 x 3″ pan. Sprinkle remaining cup of pecans on top; press lightly into batter. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes.
Meanwhile in a small sauce pan combine the brown sugar and butter. Cook and stir until the mixture comes to a boil. Reduce heat and boil gently for 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture.
Here’s a photo of my pal, Dexter, waiting for something yummy to drop off of the counter while I work:
He usually scores several treats this way. Afterwards, he’s more than willing to help me with dish duty.
What a good helper.