1 cup sour cream
1 cup brown sugar
2 eggs
2 teaspoons vanilla essence
2 cups plain flour
2 teaspoons baking powder
½ teaspoon bi-carb soda
¼ teaspoon salt
1½ cups peeled and finely chopped Granny Smith apples
1 cup chopped walnuts or pecan nuts
¼ cup firmly packed brown sugar
50g butter
Preheat oven to 180ºC. Line a 22cm x 11cm loaf pan (or two small loaf pans) with baking paper.
Beat together sour cream, sugar, eggs and vanilla with an electric mixer, on low speed for about 2 minutes, or until well blended . Stop the mixer and add the flour, baking powder, bi-carb soda and salt. Continue to beat on low until combined.
Fold the apples and half the chopped nuts into the batter, then transfer the batter into the lined loaf pan.
Sprinkle the remaining nuts on top, pressing them lightly into the batter. Bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean. Baking time will depend on the size of the pan. In the second half of baking, pan can be covered with aluminium foil if needed, to prevent burning. Remove from oven and leave in the pan to cool for 15-20 minutes, then with baking paper in tact, transfer to a wire rack. Pull down sides of baking paper and let cool completely.
When the loaf has cooled, combine butter and brown sugar in a small saucepan, and stir with a spoon over low heat, until butter has melted and sugar has dissolved. Increase to medium heat to bring to the boil, then reduce heat and boil gently for 1 minute – sauce will thicken. Remove from heat and spoon over the top of the loaf, using the back of the spoon to spread the sauce – the baking paper will catch any drips. Hint: using a whisk to gently whisk the sauce at the end of cooking can help make it thick and smooth.
Variations: Pears or bananas cam be used instead of apples, and chopped pecan nuts in place of walnuts.
In the off-chance there is any Apple Praline Loaf left over, it can be frozen! Wrap in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature.