Caramel apple loaf cake

Caramel apple loaf cake

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(81 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)



    There are few secrets to toffee. It is simply sugar that has been

  • 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, questions and tips

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Heath316's picture
5th Sep, 2018
Made this last night just for something to do, will definitely make again! sliced easily into 10 decent portions! lads at work loved it an have already requested another!! Great recipe!
4th May, 2018
I made this exactly as the recipe suggests and it was delicious. I found the consistency of the topping exactly right unlike those who commented that it was too runny...maybe it depends on the type of toffee you use. I couldn't find Werthers chewy toffees so bought a pack of Sainsburys own assorted toffees and picked out the dairy ones to use. I might make 1.5 times the amount of topping suggested next time.
18th Oct, 2017
It would be a lot easier if the weight of apple required was given. Mine range in weight from nearly 1lb to rather small. Can anyone suggest an approximate weight to try?
23rd May, 2017
Really pleased with this recipe. I used Werther's Originals (ha!) and they do require some patient melting into the cream, but it worked a treat. I swapped walnuts for pecans too. Overall, really moist and would be gorgeous with custard as some other commenters suggested. Will definitely make again.
tia Vale
7th Mar, 2016
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!
11th Nov, 2015
This is a delicious cake!! Really yummy. I will certainly be making it again!
21st Oct, 2015
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...
15th Apr, 2015
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!
26th Dec, 2014
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.
18th Sep, 2014
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.


29th Aug, 2019
Can you use cooking apples instead?
goodfoodteam's picture
31st Aug, 2019
Thanks for your question. It's generally better to use eating apples in this type of recipe as cooking apples can be firmer, tarter and may be more acidic.
Heath316's picture
5th Sep, 2018
i found the following to work best, toss apples in flour before adding to the mixture to prevent them sinking, line the loaf tin both length and width ways with baking parchment as the fruit will stick to the sides of the tin causing the cake to tear when hot, leave to cool inside the tin for a good 15mins before turning out use 75g of soft toffee and 3tbsp of dbl cream for the topping
8th Nov, 2015
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
11th Aug, 2014
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 :)
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