Caramel apple loaf cake

Caramel apple loaf cake

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(82 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

Easy

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

Nutrition:

  • kcal490
  • fat29g
  • saturates15g
  • carbs53g
  • sugars30g
  • fibre2g
  • protein7g
  • salt0.64g
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Ingredients

  • 175g soft butter, plus extra for greasing
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • ½ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    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
    Apples

    Apple

    ap-pel

    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

    Walnut

    wall-nut

    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)
    Toffee

    Toffee

    toff-ee

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

  • 2 tbsp double cream

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.

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Comments, questions and tips

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humanbean
20th Oct, 2010
5.05
Apologies for the shocking spelling on previous comment... I am deeply ashamed, please try this cake though...
humanbean
20th Oct, 2010
5.05
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
18th Oct, 2010
3.05
Nice moist cake. The topping was easy and scrummy. Would never of thought to use the toffees
nugenru
18th Oct, 2010
5.05
Delicious. Grated a large cooking apple, didn't use the caramel topping - still a hit.
annaejenkins
7th Sep, 2010
5.05
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
5th Sep, 2010
5.05
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
16th Aug, 2010
5.05
Have made this a couple of times, and it's delicious!
robinsol
10th Jun, 2010
5.05
This loaf is very very nice. I make it without the caramel and it's still lovely!
isabellep
25th Apr, 2010
5.05
Absolutely delicious!
lisel1969
3rd Apr, 2010
5.05
This turned out to be a real success. Everyone has asked for the recipe!

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