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Instructions |
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Preheat oven to 350 degrees. F. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
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Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended
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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 9x5 inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
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Bake at 350 for 1 hour to 1 hour and 5 minutes 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 a wire rack 10 minutes; remove from pan to wire rack.Let cool completely (about 1 hour).
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Suggestions |
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Bring butter and brown sugar to a boil in a 1-qt heavy saucepan overf medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon r
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Originally Submitted
7/28/2010
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