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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18th Jun, 2012
Didn't change a thing and it was perfect. The walnuts are really complimentary to the toffee topping, especially as they have cooked with cake so taste nice and toasted. Looked so dense when I turned it out I was worried it wasn't cooked but it was fine actually. Really really nice.
27th May, 2012
This cake was amazingly moist even after a few days. I didn't bother with the walnuts as thought the apple and cinnamon was enough. I put half the mixture in the loaf tin and then put a row of dairy toffees on the mixture and then put the rest of mixture on top. It made a lovely gooey centre through the middle. I made the toffee topping with Waitrose dairy toffess with a bit of mascarpone as didn't have cream. I might add a few more apples next time.
24th Apr, 2012
Delicious and simple to make. This always gets compliments and requests for the recipe. For me, it's even nicer warmed with custard and served as a pudding. I usually use Bramleys and ordinary plain yoghurt (due more to bad planning than anything else!) I'm thinking of trying it with bananas and dates or pears at some point - but that also requires planning so I may never get round to it. ;o)
19th Apr, 2012
I used mascarpone cheese instead of yogurth and it turned out lovely and soft. Never got to the topping yet.
17th Apr, 2012
Amazingly good, now a firm staple in my cake recipe book. I switched the walnuts on top for pecans and it was lovely. I also used just basic dairy toffees for the glaze with worked a treat! Lovely.
11th Apr, 2012
Really nice but would leave in the oven for longer next time and probably add some baking powder as it was a bit stodgy at the bottom! Loved the topping, used cheap as chips supermarket value brand toffees and they were fine.
20th Mar, 2012
Fabulous cake. Really easy and went down a storm. I only had the hard Werthers and attempted to melt some of these with the cream, didn't really work and so removed the lumps of toffee and just mixed up the cream with what had melted which was delicious. I think the cake would have been as good without the sauce in any case.
2nd Mar, 2012
This is the 2nd time of making this cake, I forgot to add the greek yogurt, after going to the shops especially for it!. However it didnt make any difference to the finished masterpeice, there was plenty of chopped apple to keep it very moist!
25th Feb, 2012
Very good recipe. As I am trying to stay away from plain flour I have substituted it with Brown Rice Flour and instead of greek yogurt used soya yogurt. It worked perfectly. Very good texture, even,close,smooth and moist.My BF loved it :)))
4th Feb, 2012
Lovely easy light cake which I will be making again :)


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