+For praline sauce:
°1 cup sour cream
°1 cup brown sugar
°2 eggs
°2 teaspoons vanilla
°2 cups flour
°2 teaspoons baking powder
°1/2 teaspoon baking soda
°1/2 teaspoon of salt
 °1 1/2 cup Granny Smith apples, peeled and finely chopped
°1 cup nuts (walnuts or pecans or a combo), divided
°1/4 cup brown sugar and 1/4 cup butter


Preheat oven 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Put aside. (I used a stoneware loaf pan for perfect baking)
Using an electric mixer, beat together sour cream, sugar, eggs and vanilla on low speed for a few minutes until well blended. Stop the mixer then add the flour, leavening agents and salt. Continue beating over low heat until well blended.
Stir the apples and half of the walnuts into the batter. Transfering dough to greased loaf pan.
Sprinkle the remaining nuts on top, then lightly press them into the batter. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the loaf pan for about 20-30 minutes, then transfer to a wire rack to cool completely. To keep it from getting too dark, I suggest using a light-colored loaf pan.
For the praline sauce:
In a small saucepan, add the butter and brown sugar. Over medium heat, bring to a boil. Reduce the heat then simmer lightly for about a minute, stirring constantly, until the sauce thick. Remove from the heat and pour over the bread. Cool completely...
Enjoy !