• 1- cup granulated sugar
  • 1- 8oz. carton dairy sour cream
  • 2- eggs
  • 2- tsp. vanilla
  • 2- cups all purpose flour
  • 2- tsp. baking powder
  • 1/2- tsp. baking soda
  • 1/2- tsp. salt
  • 1 1/4- cups chopped, peeled tart APPLE
  • 1- cup chopped pecans
  • 1/4- cup butter or margarine
  • 1/4- cup packed brown sugar
  1. In large mixing bowl beat together granulated sugar, sour cream, eggs, and vanilla on low speed of an electric mixer till combined, then beat on medium speed for 2 minutes.
  2. Stir together flour, baking powder, baking soda, and salt; add to sour cream mixture, beating on low speed till combined. Stir in APPLE and 1/2 cup of the pecans. Turn into a greased 9x5x3 inch loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter.
  3. Bake in a 350 oven for 55-60 minutes or until a tooth pick inserted in center comes out clean. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning.) Cool in pan on a wire rack for 10 minutes.
  4. Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir till mixture comes to a boil, reduce heat and boil gently 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture. Makes 1 loaf
I added 1/2 teaspoon of cinnamon to the dry ingredients. Some people, including Applepraline, sometimes have doubled the topping mixture.... depends on personal preference. -- Vicki