It’s officially apple season at Windy Willow. Although it was an extremely small harvest due to the insane amount of rain we had in upstate New York this autumn, the apples are still quite tasty and it’s always fun to make all the apple things you havent made since last year! This recipe is a variation of a breakfast bun that I used to make at Magnolia (in the early days when we still served breakfast!), but it’s even better with the addition of apples I think...
makes 10-12 buns
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperatur
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
3/4 cup sour cream
1 cup finely chopped tart apples
1 1/2 cups coarsely chopped pecans
3/4 cup firmly packed light brown sugar
1 1/2 teaspoons cinnamon
Preheat the oven to 350 degrees. Grease and flour 12 large muffin cups or a bun pan ( bun pans are available at King Arthur’s Flour ).
to make the topping:
In a small bowl mix together the pecans, brown sugar, and cinnamon. Set aside.
to make the buns:
In a medium- size bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, on the low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla and beat well. Add the dry ingredients and mix until just combined. Fold in the sour cream. Fold in the apples.
Scoop or spoon the batter into the muffin cups or bun cups. Sprinkle the topping very generously over the buns.
Bake for 20-30 minutes ( depending on the size of your buns ) or until a cake tester inserted into the center of the bun comes out clean.