Caramel apple loaf cake

Caramel apple loaf cake

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(85 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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1st Mar, 2014
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.
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.
27th Sep, 2013
Could do with more apple I think. Caramel topping was lovely. Very easy to make.
23rd May, 2013
I made this cake without the nuts and caramel topping because I didn't have the ingredients. Instead I made a butterscotch sauce, using the recipe on this website. Love it! To serve I sliced the cake up and poured the sauce over, rather than pouring it over the cake as a whole. I used soured cream instead of Greek yoghurt as my mother-in-law (a chef) has suggested this before. I baked it for about five mins longer than the recipe said to but, as with anything, times vary depending on your oven. I grated the apple, like Anna above, so the sponge was smooth and so moist. I used a whole tsp of cinnamon instead of half and there's just a hint of it so half probably wouldn't give much flavour at all. My husband, fussy four-year-old and I loved it and I'll be making it again and again!
22nd Dec, 2012
Forget to say that I served the cake with a home made butterscotch sauce from the BBC GF recipe list.
22nd Dec, 2012
I wish I had read all 4 pages of the comments before I made this cake instead of the first page only. I made the cake without the toffee topping and whilst it was cooking, it looked great. As soon as I took it out, it sunk in the middle and looked a bit sorry for itself. When I retuned to the comments page, I realised that 2 other bakers had experienced the same problem. It tasted good but presentation is equally as important to me so I was disappointed. I would make this again but I would used a victoria sponge mix with 3 eggs and no yoghurt and grate the apples rather than using chunks. The moisture from the yoghurt and the apples makes the cake very dense hence it sinks. I'm not sure why there is a big move to use yoghurt in cake mix but I feel a more traditional recipe of a victoria sponge cake is likely to have more success. From here on in, no yoghurt will be used any more of my cake mixtures.
18th Oct, 2012
Made it this morning to take in to work for a treat , everyone thought it was delicious .
28th Aug, 2012
Absolutely delicious Made cake and everyone dived in and devoured Delicious
13th Aug, 2012
One word WOW Absolutely delicious cake. Soft and creamy in the middle with the delicious apple to make it moist. Make this and people will not leave your house skinny....
9th Aug, 2012
The cake has a good flavour but it sank a bit and was stodgy and as I have used chopped apple in cakes before I think it was due to the yogurt. The topping was interesting I used Tesco caramels with milk (didn't have cream) and think it would be lovely on icecream.


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