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)

tia Vale's picture

The recipe is perfect. I did not have Greek yogurt at home, so I replaced it with Ricotta (bought in Morrisons). It was a success, thanks!

Phoebe2004's picture

This is a delicious cake!! Really yummy. I will certainly be making it again!

vintagemunchkin's picture

Enjoyed this. Added more cinnamon as could tell the size of the cake would need more. Was a nice consistency and good flavour. Would make again...

Petawilson's picture

This cake is delish! I read all the comments first and used two large grated cooking apples and a teaspoon of cinnamon, I stuck with the yoghurt. I baked it in a 9.5inch round tin. It looked and tasted lovely. Quite light and not too sweet. (Didn't add toffee at the end). Absolutely delish!

bakergirl89's picture

I made this cake for a birthday the other day. I chopped 1 Apple and grated 2 more into it... And used soured cream instead of yoghurt. It was nice but very stodgy, almost like some kind of torte! Also I made a caramel cream cheese frosting by mixing Philadelphia with carnation caramel, which worked really well. Overall it was nice but not cakey at all really! So I probably wouldn't rush to make it again.

tarajanine's picture

Already making my second one in three days!!! I think keeping the apple in pieces works better as it adds texture. The men who tasted it said more caramel but it seems just right to me as it's very sweet.

bexbeam's picture

Second time making this cake. Added an extra apple, a whole teaspoon of cinnamon, made 50% more caramel sauce (using French Carambar sweets) and scattered the topping with caramelized hazelnut and almond nibs. Amazing. The cake is super moist and just gets squidgier over time. My kids loved making - good for chopping practice - and devouring this cake.

ruthy10's picture

I made this recipe for my husband and I and we thought it was just fabulous. I followed the recipe precisely and it turned out very brilliantly and tasted great. Next time I think I might put more apple in and a little more caramel on top. My husband really enjoyed it and commented on how it remained really moist, even after 3 days having been in a sealed cake box. Will definitely be making this regularly.

cjsansom's picture

Could do with more apple I think. Caramel topping was lovely. Very easy to make.

hannahheartsshoes's picture

I made this cake without the nuts and caramel topping because I didn't have the ingredients. Instead I made a butterscotch sauce, using the recipe on this website. Love it! To serve I sliced the cake up and poured the sauce over, rather than pouring it over the cake as a whole. I used soured cream instead of Greek yoghurt as my mother-in-law (a chef) has suggested this before. I baked it for about five mins longer than the recipe said to but, as with anything, times vary depending on your oven. I grated the apple, like Anna above, so the sponge was smooth and so moist. I used a whole tsp of cinnamon instead of half and there's just a hint of it so half probably wouldn't give much flavour at all. My husband, fussy four-year-old and I loved it and I'll be making it again and again!

sjcauser1's picture

Forget to say that I served the cake with a home made butterscotch sauce from the BBC GF recipe list.

sjcauser1's picture

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's picture

Made it this morning to take in to work for a treat , everyone thought it was delicious .

popeye147's picture

Absolutely delicious
Made cake and everyone dived in and devoured


popeye147's picture

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's picture

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's picture

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's picture

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's picture

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's picture

I used mascarpone cheese instead of yogurth and it turned out lovely and soft. Never got to the topping yet.


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Tips (2)

ajctracey's picture

Make it gluten-free by using 225 g Doves self-raising gluten-free flour; no other changes needed. I grated the apples because I prefer the smoother texture but it should also work with apple pieces. Make sure to cool the cake in the tin as otherwise it tends to sag around the edges. A delicious recipe.

kimpearce's picture

I have made this twice now. The 2nd time I added a tsp of baking powder which made it lighter and not so dense and I rolled the apple pieces in flour to stop them dropping to the bottom. I made more caramel for the top but absolutely love this recipe. It is also fab warmed with vanilla ice cream! It wouldn't be the same without the greek yoghurt, lovely :)