Toffee apple & pecan cake

Toffee apple & pecan cake

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Cuts into 10 slices

Apples and caramel are a heavenly duo. This nutty sandwich loaf cake with buttercream frosting and caramel drizzle fits the bill nicely

Nutrition and extra info

Additional info

  • without frosting
Nutrition info

Nutrition per slice

kcalories
340
protein
5g
carbs
30g
fat
22g
saturates
12g
fibre
1g
sugar
18g
salt
0.2g

Ingredients

  • 175g unsalted butter, softened, plus extra for greasing
  • 200g Carnation caramel
  • 50g light muscovado sugar
  • 3 large eggs, at room temperature
  • 175g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tangy eating apple, peeled, half chopped, half thinly sliced
  • 50g pecans, half finely chopped, half roughly broken

For the frosting and drizzle

  • 50g icing sugar
  • 25g unsalted butter, just softened but not greasy
  • 2 tbsp Carnation caramel

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Grease and line a 900g loaf tin with a strip of parchment. Heat oven to 180C/160C fan/gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and vanilla, then beat again until even. Fold in the chopped apples and chopped pecans.
  2. Spoon into the loaf tin, then poke the sliced apples into the batter and scatter it with the broken pecans. Bake for 30 mins, then cover the top loosely with foil and return to the oven for 30 mins more, until risen and a skewer inserted into the middle of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a rack to cool completely.
  3. For the frosting, cream the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel. Split the cake into 2 and sandwich with the frosting. To finish, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake.

Recipe from Good Food magazine, December 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
baileyhall25's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely cake, buttercream filling was delicious - went down very well with my guests.

Epiggott's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty cake, especially the caramel buttercream. I made it as a round cake and it worked very well, with a similar cooking time. Would recommend and will make again I'm sure!

faypeacock's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A lovely cake. I think next time I'll cut the cake into 3 layers and make double the icing - it probably doesn't need it but I like lots of icing!

sjns's picture

This is an easy to make and tasty cake, enjoyed by the whole family. It is not as sweet as you might think, just right in my opinion.

smartyarty's picture

I made this delicious cake when I saw it on the November page of the 2014 Good Food calendar . Utterly more-ish! Whole family love it so I've made it 3 times already - I froze one of the cakes and it defrosted fine (I iced it once it had defrosted). I follow the recipe to the letter, but I do double up on the quantity of icing otherwise it's a bit mean!!

smartyarty's picture

I made this delicious cake when I saw it on the November page of the 2014 Good Food calendar . Utterly more-ish! Whole family love it so I've made it 3 times already - I froze one of the cakes and it defrosted fine (I iced it once it had defrosted). I follow the recipe to the letter, but I do double up on the quantity of icing otherwise it's a bit mean!!

Questions

Tips