Ooey Gooey Praline Apple Bread

1. Preheat oven to 350°F. Roast 1/2 cup pecans in a single layer in a shallow pan for 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

2. Beat sour cream and next 3 ingredients (granulated sugar, eggs, vanilla) at low speed with an electric mixer for 2 minutes or until blended.

3. Stir together flour and next 3 ingredients (baking powder, baking soda, salt). 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°F for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into the center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack for 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 for 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).