- STEP 1
Preheat your oven to Gas Mark 4. Grease loaf tin with butter and place in your loaf liner.
- STEP 2
In a bowl, sift in your plain flour, baking soda and baking powder. Add salt, and If desired one tsp of ground cinnamon. In a separate bowl, combine the caster sugar, sour cream, eggs and vanilla-bean paste and beat until well blended.
- STEP 3
Once combined, pour your wet ingredients into your dry ingredients and mix until just moistened. Fold in your sliced apples and sliced pecans so that they are fairly evenly distributed. The mixture will be quite thick so don't worry.
- STEP 4
Once happy with your mix, pour into the pre-prepared and lined loaf tin making sure to spread evenly. Bake for 50-55 minutes, until golden, risen and so that a toothpick inserted coms out clean. If you notice the top of your loaf is browning too quickly and the inside is still not fully baked. Simply loosely place tin-foil over the top of your loaf so that it does not brown any further or burn.
- STEP 5
Once happy with the bake, allow to cool in the loaf tin for 10 minutes then transfer onto a wire rack to cool completely before icing. Meanwhile, you can toast your pecan nuts ready for the topping. Place the pecans and scatter them on a baking tray. Bake for around 5-10 minutes on gas mark 4.
- STEP 6
Once your loaf is completely cool. Place your soft brown sugar and cubed butter into a saucepan. Melt over the hob and bring to the boil. Once your mixture starts boiling, set your timer for exactly one minute, stirring constantly. You will notice it starts to melt and combine and transform into a caramel-like glaze. Pour straight over your loaf and sprinkle with your toasted pecan nuts.