Caramel apple loaf cake

Caramel apple loaf cake

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(67 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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pricklypears
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?
Sophiehendo
23rd May, 2017
5.05
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
5.05
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
11th Nov, 2015
5.05
This is a delicious cake!! Really yummy. I will certainly be making it again!
vintagemunchkin
21st Oct, 2015
3.8
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
15th Apr, 2015
5.05
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
26th Dec, 2014
2.55
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
18th Sep, 2014
5.05
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
1st Mar, 2014
5.05
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
6th Nov, 2013
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.

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ajctracey
8th Nov, 2015
5.05
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
kimpearce
11th Aug, 2014
5.05
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 :)