Apple Walnut Mini Loaves
Topping Ingredients:
1 large Granny Smith apple, peeled, cored & chopped into 1" pieces
1/2 tsp. lemon juice
1/4 cup walnuts, chopped
2 tbsp. organic cane sugar
1 tbsp. flour
1/4 tsp. cinnamon
Cake Ingredients:
1 cup unsalted butter, softened
1-1/2 cup organic cane sugar
3 large eggs, room temperature
1 tsp. vanilla extract
1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup sour cream
Directions:
In a medium bowl, combine apple pieces with lemon juice. Add remaining ingredients & toss to combine. Set aside. Preheat oven to 350*F. Grease 4 mini loaf pans with cooking spray & line with parchment paper. Grease parchment paper. Lightly flour each pan, removing excess flour, set aside. In a large mixing bowl, cream butter & sugar until light & fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla extract, mix well. In a separate bowl, combine flour, baking soda & cinnamon. Place 1/3 of the flour mixture at a time into the butter mixture. Combine until well mixed. Alternately add 1/2 of the sour cream. Gently mix until all of the ingredients are incorporated. Pour batter into prepared pans. Sprinkle with topping. Bake until golden brown & when toothpick is inserted & comes out clean. Cool on a wire rack. Serve warm. Store remaining mini loaves in plastic wrap in the fridge for up to one week or at room temperature for 3 days.