Toffee apple & pecan cake

Toffee apple & pecan cake

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(10 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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

  • without frosting

Nutrition: per slice

  • kcal340
  • fat22g
  • saturates12g
  • carbs30g
  • sugars18g
  • fibre1g
  • protein5g
  • salt0.2g
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Ingredients

  • 175g unsalted butter, softened, plus extra for greasing
  • 200g Carnation caramel
    Caramel

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 50g light muscovado sugar
  • 3 large egg, at room temperature
  • 175g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp vanilla extract
  • 1 tangy eating apple, peeled, half chopped, half thinly sliced
    Apples

    Apple

    ap-pel

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

  • 50g pecan, half finely chopped, half roughly broken
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

For the frosting and drizzle

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

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

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.

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Comments (16)

mariabudgen's picture
5

Lovely simple recipe - although I did manage to cock it up slightly, and chopped up all the pecans and put them in the cake before realising I should have reserved some for the top! But had spare so just put some extra on. As others have said, it took a little longer than the recipe stated time to cook, but not too long. Fairly dense but moist texture. The icing inside seemed rather too wet - when I sandwiched the cakes together a lot of it ran down the outside of the cake, so when it was sliced down to serve, there was little sign of icing in the middle layer, so next time I would make it thicker or chill it before putting it on.
Other half said he liked this one, and he's not a fan of cake. It's something different but not time consuming to produce.

supercakes's picture
5

I've made the cake twice now and it's fantastic. I read the comments before making it and it does need 1 hour and 15 minutes to come out perfectly. I just put a piece of tin foil over the top to stop it burning. A real hit at home and work!

RosieS877's picture

This cake is amazing, really easy and turns out great every time.
I used two apples, one diced and added to the cake and one sliced on the top.
Does take a bit longer than an hour to bake but just keep checking it!

Denise0086's picture
5

superb, looked exactly like the picture! tasted good too!

Rob_M's picture
2.5

Made this cake last night. Followed all ingredients and steps exactly. Took about 1 hour 15 mins to cook right through in a fan oven at 160C as per the instructions. By which time the sides of the cake were overbaked but the centre still too squidgy and underbaked for my liking. The butter/caramel mixture I think might be too heavy. If I made this again I will probably try reducing the amount of butter - maybe 125g instead of 175g.

phyllisbainbridge's picture

I attempted to make this cake tonight - looked a disaster - very dense not raised with a very solid texture but tasted great - surely it should be self raising flour not plain flour?

supercakes's picture
5

Definitely plain flour plus the baking powder. Have you tried it again? Don't overmix, once ingredients are combined and look smooth stop mixing. I followed the recipe exactly and it's worked great twice.

justinedaly's picture
5

Great cake which served well as a birthday cake, it was delicious. I also made more icing (based on previous comments) and actually tripled the quantity, plus, made this in a round tin.

Happy Scoffer's picture

Hello Justine
What diameter round tin did you use, please?
Kate

baileyhall25's picture
5

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

Epiggott's picture
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!

Happy Scoffer's picture

Hi
What diameter round tin did you use, please?

faypeacock's picture
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 (2)

alelopez's picture

Hi,
One question, what is storage for this? I suspect is on a tin at room temperature as it has buttercream but not sure about the salted caramel. Could someone please let me know? Thank you

goodfoodteam's picture

Fresh fruit cakes like this apple cake should be eaten within a day or so of baking if stored at room temperature. They can go mouldy quite quickly in a warm atmosphere. You can extend the life of the cake for a few days in the fridge, but bring back to room temperature before eating for the best texture.

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