Post by wilderness on May 12, 2024 12:11:16 GMT -5
Old Louisville Inn's Praline Apple Bread-Elza
1 cup sugar
8 oz 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 apples (this was 1 large apple for me)
1 cup chopped pecans
1/4 cup butter or margarine
1/4 cup brown sugar
*Grease a 9x5 inch loaf pan. (I use baking spray w/ flour -- Pam for Baking or Bakers Joy.) Heat oven to 350 degrees.
*In a large mixing bowl, beat sugar, sour cream, eggs, and vanilla on low speed with an electric mixer until combined. Beat on medium speed for 2 minutes.
*In another bowl, stir together flour, baking powder, baking soda, and salt. Add to sour cream mixture. Stir gently just until combined. Stir in apple and 1/2 cup pecans. Spoon into prepared pan and sprinkle with remaining pecans, pressing them lightly into the batter.
*Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Tent the bread loosely with aluminum foil if it appears to be browning too fast. Cool in the pan for 10 minutes, then turn out onto a wire rack.
*As the bread is cooling, combine butter and brown sugar in a small saucepan. Stir to melt butter, then bring to a boil over high heat. Reduce heat and boil gently for 1 minute. When you remove the bread from the pan, drizzle the top with brown sugar mixture. Cool. Slice and serve.
*Makes 1 loaf
1 cup sugar
8 oz 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 apples (this was 1 large apple for me)
1 cup chopped pecans
1/4 cup butter or margarine
1/4 cup brown sugar
*Grease a 9x5 inch loaf pan. (I use baking spray w/ flour -- Pam for Baking or Bakers Joy.) Heat oven to 350 degrees.
*In a large mixing bowl, beat sugar, sour cream, eggs, and vanilla on low speed with an electric mixer until combined. Beat on medium speed for 2 minutes.
*In another bowl, stir together flour, baking powder, baking soda, and salt. Add to sour cream mixture. Stir gently just until combined. Stir in apple and 1/2 cup pecans. Spoon into prepared pan and sprinkle with remaining pecans, pressing them lightly into the batter.
*Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Tent the bread loosely with aluminum foil if it appears to be browning too fast. Cool in the pan for 10 minutes, then turn out onto a wire rack.
*As the bread is cooling, combine butter and brown sugar in a small saucepan. Stir to melt butter, then bring to a boil over high heat. Reduce heat and boil gently for 1 minute. When you remove the bread from the pan, drizzle the top with brown sugar mixture. Cool. Slice and serve.
*Makes 1 loaf
