Caramel apple loaf cake

Caramel apple loaf cake

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(65 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


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


  • kcal490
  • fat29g
  • saturates15g
  • carbs53g
  • sugars30g
  • fibre2g
  • protein7g
  • salt0.64g
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  • 175g soft butter, plus extra for greasing



    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



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

  • 225g self-raising flour
  • ½ tsp cinnamon



    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



    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 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


  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.

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Comments (66)

linslovescupcakes's picture

Amazingly good, now a firm staple in my cake recipe book. I switched the walnuts on top for pecans and it was lovely. I also used just basic dairy toffees for the glaze with worked a treat! Lovely.

needy4cache's picture

Really nice but would leave in the oven for longer next time and probably add some baking powder as it was a bit stodgy at the bottom! Loved the topping, used cheap as chips supermarket value brand toffees and they were fine.

sallycornwell's picture

Fabulous cake. Really easy and went down a storm. I only had the hard Werthers and attempted to melt some of these with the cream, didn't really work and so removed the lumps of toffee and just mixed up the cream with what had melted which was delicious. I think the cake would have been as good without the sauce in any case.

minicoopergirl's picture

This is the 2nd time of making this cake, I forgot to add the greek yogurt, after going to the shops especially for it!. However it didnt make any difference to the finished masterpeice, there was plenty of chopped apple to keep it very moist!

kingfishergirl9's picture

Very good recipe. As I am trying to stay away from plain flour I have substituted it with Brown Rice Flour and instead of greek yogurt used soya yogurt. It worked perfectly. Very good texture, even,close,smooth and moist.My BF loved it :)))

goldiethegold's picture

Lovely easy light cake which I will be making again :)

minicoopergirl's picture

This is fantastic recipe, a definate regular, so easy to do...delicious

pisteuomen's picture

Absolutely delicious recipe. I used Asda butterscotch toffees to make the topping and it was divine. Just polished it off with my brother and boyfriend. Definitely gonna become a regular.

kennedyd1's picture

I made this yesterday....the cake was yummy but couldnt really taste the apple so will maybe add some more as suggested on previous comments!
Used pecans instead as i didn't have any walnuts and sprinkled some butterscotch pieces over the top too...that added a nice touch!

anndiner's picture

Forgot to say, I used homemade caramel sauce for topping

nicbow's picture

I made this into a tray bake for a party....made double the amount of topping and grated the apple in as suggested by others...really yummy and I'm sure it will be gone in a flash!!

anndiner's picture

Love this! but I put more apples, about 5 or 6

henryt408's picture

This recipe is excellent and it was a hit with my family! I bake as a sort of weekly thing and this is always the one i am asked to bake for the Sunday dessert (it's great warm with a bit of custard!). I tried baking it in a normal round cake tin and it came out great - better than a loaf in my opinion - but i only baked for 45 mins because it is less deep.
This really is a fantastic recipe!

annnaomi's picture

I made this loaf as muffins, and instead of messing around melting toffees in cream, I chopped the walnuts small, added a teaspoonful of cinnamon and six teaspoonfuls of light demerera and sprinkled it over the tops of the raw mixture, then baked for a little over 25 mins at 190 deg.C. I also use toffee flavoured yogurt and omit the vanilla.

---To Heidi, Maybe if you increased the heat of the oven in the initial 10 mins or so, then reduced it back to 160 deg for the remainder of the time. Another trick which might help - try tossing the apples in t some of the measured amount of flour to dry them off a bit and reduce the amount of yogurt to maybe 3 rounded spoonfuls. Or make muffins from the mix and bake at 190 degrees C for abot 25-30 mins, depending on your oven. Good luck, I hope this helps you.

samnat's picture

absolutely delicious recipe! I made this for cake club at work and everyone enjoyed it. Definitely will make again.

annahorvath's picture

Such a great cake! Everybody loved it. First, I made it when my auntie and her husband were on visit, and they ate almost the whole of it, and they are well over seventy and don't eat much...So I had to make a second loaf for ourselves...
Though I changed a couple of ingredients: made it with home-made yogurt (from Activia), put in some ginger as well, and instead of the caramel topping I made a mixture of brown sugar and chopped walnuts and baked with it on the top.

kiwiinlux's picture

Didn't make the topping as didn't have the ingredients on hand, but this cake was delicious and a huge hit all round. I did grate the apples for a finer texture, and gave them a quick squeeze to get some of the excess moisture out. This cake was still moist and I'll definitely make it again.

louise_cu's picture

Gorgeous cake and works well with Doves gluten free flour.

abimax747's picture

Forgot the stars! 5's all round!

abimax747's picture

Cake was YUMMY!!! My Caramel topping didnt work still to tofee-ish (hard), but the apple cake worked well on its own! Will definitely make again!


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