Caramel apple loaf cake

Caramel apple loaf cake

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(54 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

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

Additional info

  • Loaf can be frozen before decorating
Nutrition info

Nutrition

kcalories
490
protein
7g
carbs
53g
fat
29g
saturates
15g
fibre
2g
sugar
30g
salt
0.64g

Ingredients

  • 175g soft butter, plus extra for greasing
  • 175g golden caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 225g self-raising flour
  • ½ tsp cinnamon
  • 4 rounded tbsp Greek yogurt
  • 2 eating apples
  • 50g walnuts, very roughly chopped, plus 1 tbsp extra, chopped
  • 50g soft toffees (we used Werther's chewy toffees)
  • 2 tbsp double cream

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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.

Recipe from Good Food magazine, February 2010

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Comments

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shnook15's picture
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Not a fan of this. I found the sponge average and boring, and the melted toffee's on top weren't very nice, and I like Werthers! Average cake.

veronicac's picture

very nice! easy and quick, mixing the ingredients takes surprisingly short time. baking - slightly long.. Apples add a lot to the taste - the more the better i think..

britkk5's picture
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The cake was rather stodgy, but maybe it had something to do with the altitude here in Savannah, Georgia- USA (zero, or even negative!). Will try it again as a banana bread recipe with the apples, walnuts and caramel, as we liked the flavour combination. Cannot yet fault the recipe itself... trial and error!

britkk5's picture
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i have to say this was rather stodgy, even leaving it in an extra 10 mins. Maybe something to do with altitude (zero, or even negative) here in Savannah, Georgia. Will try it again, or as a banana bread recipe, but using the apples and spices as suggested, plus the caramel and almonds. We liked the combination of flavours... but for here in the South of the USA the cake itself did not work well.

ruby-red-slippers's picture

My loaves rose well and then sank slowly after they were brought out of the oven. I amn't sure if I just didn't bake it long enough or simply just too much apple in the recipe so next time I think I will put in a bit less apple and bake for just a little bit longer. Also I might grate the apple like some other people have said they did.

Did other people have this problem? Or was it just me and the HeidiJ?

florence100's picture
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Made this cake today for bonfire night tomorrow (if it lasts that long)!! Lovely and moist, the caramel topping is delicious!

szaboagi's picture
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I love this cake! It's so easy to make and so fast to eat :)
I didn't use the topping, it was sweet enough without is.

pjrome's picture
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Loved the idea of this cake, but next time I will make it as a traybake so that there is more topping.

georginahs's picture
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This is beautiful - I'm amazed at how moist and tasty it is! I did what some others suggested and didn't bother with the caramel topping. Made my first one yesterday and am probably going to make another one today as it seems to be vanishing very quickly! Cooking time for me was spot on 1 hour 20 mins. Lovely lovely.

florida4marion's picture
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This recipe sounded so nice, I rarely bake so doubled the quanties to make 2 loaves. I had to use more Greek yogurt as the mixture was too thick. I'm from the UK and live in Florida, I could only find Werthers hard caramels and couldn't find soft toffees, so I used Ghirardelli Milk & Caramel Chocolate Squares which were mostly chocolate unfortunately, (I would have preferred toffee) but it was a success. Mmmm, it's lovely moist, and delicious! This is a keeper.

heidijohnson's picture

Great taste but my cake rose and then sank terribly due to the moisture in the applie.

Any ideas anyone? I don't want to reduce the fruit as I just love apple cake.

humanbean's picture
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Apologies for the shocking spelling on previous comment... I am deeply ashamed, please try this cake though...

humanbean's picture
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I had a crop of apples to use and found this recipe... didn't have walnots or toffees though so sprinkled with brown sugar before baking then drizzped with icing after... I made two batches and took to work to share and the comments were more than complimentary. A delicious yet simple bake.

botleypark402's picture
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Nice moist cake. The topping was easy and scrummy. Would never of thought to use the toffees

nugenru's picture
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Delicious. Grated a large cooking apple, didn't use the caramel topping - still a hit.

annaejenkins's picture
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Really tasty cake. I grated the apples, for a smoother texture for the children, and also used a pot of Activia fat free vanilla yoghurt as I forgot to buy Greek yoghurt. And still it worked!!

br0gan's picture
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Tried this recipe and it was really easy to make and tasted delicious especially with some hot custard, very nice and will be making it again

sarahlow17's picture
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Have made this a couple of times, and it's delicious!

robinsol's picture
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This loaf is very very nice. I make it without the caramel and it's still lovely!

isabellep's picture
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Absolutely delicious!

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