Apples, Apples, Apples

I received some apples from a friend who went to the local apple orchard a few weeks ago and have been meaning to write about the two things I baked up immediately afterward.

The first was  Praline Apple Bread http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918535
that was in a recent Southern Living magazine. Although decadent, it was a good breakfast or dessert bread. I accidently added too many eggs so I made 1 1/2 times the recipe. The most challenging part of this recipe was making the Praline but that was not difficult. The family ate the larger loaf and I have the small one in the freezer. I also added purposefully a few more apples. I also forgot to add the pecans on top of the wet batter so I added them when I added the carmel sauce. They did not stay on top as easily but still tasted good.

rep: 20 min.; Bake: 1 hr., 6 min.; Cool: 1 hr., 10 min.; Cook: 5 min. Sour cream is the secret to the rich, moist texture of this bread. There’s no butter or oil in the batter—only in the glaze.
Yield: Makes 1 loaf

Ingredients

  • 1 1/2  cups  chopped pecans, divided
  • 1  (8-oz.) container sour cream
  • 1  cup  granulated sugar
  • 2  large eggs
  • 1  tablespoon  vanilla extract
  • 2  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1 1/2  cups  finely chopped, peeled Granny Smith apples (about 3/4 lb.)
  • 1/2  cup  butter
  • 1/2  cup  firmly packed light brown sugar

Preparation

1. Preheat oven to 350°. 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.
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
3. 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 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
4. 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.
5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

The second recipe was a apple crostada by Ina Garten.

http://www.foodnetwork.com/recipes/ina-garten/apple-crostata-recipe/index.html



It is like a short cut apple pie. I cheated as I had a refrigerated pie crust already so I was able to skip the pastry making step. I am sure a homemade crust would have tasted differently but once you bake it and add some vanilla ice cream who cares.

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