Caramel apple loaf cake

Caramel apple loaf cake

  • 1
  • 2
  • 3
  • 4
  • 5
(65 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

Easy

Cuts into 8-10 slices
Moist cake topped with a sticky, crunchy topping will keep your guests coming back for more

Nutrition and extra info

  • Loaf can be frozen before decorating

Nutrition:

  • kcal490
  • fat29g
  • saturates15g
  • carbs53g
  • sugars30g
  • fibre2g
  • protein7g
  • salt0.64g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g soft butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • ½ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 4 rounded tbsp Greek yogurt
  • 2 eating apples
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 50g walnuts, very roughly chopped, plus 1 tbsp extra, chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 50g soft toffee (we used Werther's chewy toffees)
  • 2 tbsp double cream

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.

  2. Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.

  3. Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.

  4. To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts – they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
sjcauser1
22nd Dec, 2012
3.05
Forget to say that I served the cake with a home made butterscotch sauce from the BBC GF recipe list.
sjcauser1
22nd Dec, 2012
3.05
I wish I had read all 4 pages of the comments before I made this cake instead of the first page only. I made the cake without the toffee topping and whilst it was cooking, it looked great. As soon as I took it out, it sunk in the middle and looked a bit sorry for itself. When I retuned to the comments page, I realised that 2 other bakers had experienced the same problem. It tasted good but presentation is equally as important to me so I was disappointed. I would make this again but I would used a victoria sponge mix with 3 eggs and no yoghurt and grate the apples rather than using chunks. The moisture from the yoghurt and the apples makes the cake very dense hence it sinks. I'm not sure why there is a big move to use yoghurt in cake mix but I feel a more traditional recipe of a victoria sponge cake is likely to have more success. From here on in, no yoghurt will be used any more of my cake mixtures.
mooming1
18th Oct, 2012
5.05
Made it this morning to take in to work for a treat , everyone thought it was delicious .
popeye147
28th Aug, 2012
5.05
Absolutely delicious Made cake and everyone dived in and devoured Delicious
popeye147
13th Aug, 2012
5.05
One word WOW Absolutely delicious cake. Soft and creamy in the middle with the delicious apple to make it moist. Make this and people will not leave your house skinny....
maryechappell
9th Aug, 2012
2.05
The cake has a good flavour but it sank a bit and was stodgy and as I have used chopped apple in cakes before I think it was due to the yogurt. The topping was interesting I used Tesco caramels with milk (didn't have cream) and think it would be lovely on icecream.
anniemanequin
18th Jun, 2012
5.05
Didn't change a thing and it was perfect. The walnuts are really complimentary to the toffee topping, especially as they have cooked with cake so taste nice and toasted. Looked so dense when I turned it out I was worried it wasn't cooked but it was fine actually. Really really nice.
clarablackman
27th May, 2012
This cake was amazingly moist even after a few days. I didn't bother with the walnuts as thought the apple and cinnamon was enough. I put half the mixture in the loaf tin and then put a row of dairy toffees on the mixture and then put the rest of mixture on top. It made a lovely gooey centre through the middle. I made the toffee topping with Waitrose dairy toffess with a bit of mascarpone as didn't have cream. I might add a few more apples next time.
charlie_kitten
24th Apr, 2012
5.05
Delicious and simple to make. This always gets compliments and requests for the recipe. For me, it's even nicer warmed with custard and served as a pudding. I usually use Bramleys and ordinary plain yoghurt (due more to bad planning than anything else!) I'm thinking of trying it with bananas and dates or pears at some point - but that also requires planning so I may never get round to it. ;o)
ilaria72
19th Apr, 2012
4.05
I used mascarpone cheese instead of yogurth and it turned out lovely and soft. Never got to the topping yet.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.