Praline Mini Coffee Cakes

Praline Mini Coffee Cakes

These smaller loaves are packed with sweet goodness from the crisp apples to the praline topping and toasted nuts.  At my Christmas brunch, this tender cake is served and the rest are wrapped and given as party favors to my guests.  I also make a second batch, enough for neighborhood and hostess holiday gifts. 

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1 cup (8 ounces) sour cream

2 eggs

3 teaspoons vanilla extract

1 ½ cups chopped peeled Granny Smith apples

1 ½ cups pecans or walnuts, toasted

1/2 cup butter

1/2 cup packed brown sugar

In a large bowl, whisk together the flour, baking powder, baking soda and salt.  In a second bowl, beat together the sugar, sour cream, eggs and vanilla.  Stir the egg mixture into the flour mixture until moistened.  Fold in the apples and 1 cup of the toasted nuts.  Transfer the batter to 4 small loaf pans that have been mist with cooking spray.  Bake at 350 for 30 minutes or until the toothpick inserted in the center comes out clean.  Remove the loaves onto a wire rack. While the loaves cool, stir together the butter and brown sugar over medium heat in a small sauce pan. Clip a candy thermometer to the side of the pan and bring the mixture to a boil.  Turn down the heat and stir until the mixture reaches the soft crack stage.  Drizzle the topping over the loaves and sprinkle the remaining ½ cup of toasted nuts on top.  Makes 4 small loaves.