Caramel apple loaf cake

Caramel apple loaf cake

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(96 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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28th Nov, 2010
Not a fan of this. I found the sponge average and boring, and the melted toffee's on top weren't very nice, and I like Werthers! Average cake.
12th Nov, 2010
very nice! easy and quick, mixing the ingredients takes surprisingly short time. baking - slightly long.. Apples add a lot to the taste - the more the better i think..
6th Nov, 2010
The cake was rather stodgy, but maybe it had something to do with the altitude here in Savannah, Georgia- USA (zero, or even negative!). Will try it again as a banana bread recipe with the apples, walnuts and caramel, as we liked the flavour combination. Cannot yet fault the recipe itself... trial and error!
6th Nov, 2010
i have to say this was rather stodgy, even leaving it in an extra 10 mins. Maybe something to do with altitude (zero, or even negative) here in Savannah, Georgia. Will try it again, or as a banana bread recipe, but using the apples and spices as suggested, plus the caramel and almonds. We liked the combination of flavours... but for here in the South of the USA the cake itself did not work well.
5th Nov, 2010
My loaves rose well and then sank slowly after they were brought out of the oven. I amn't sure if I just didn't bake it long enough or simply just too much apple in the recipe so next time I think I will put in a bit less apple and bake for just a little bit longer. Also I might grate the apple like some other people have said they did. Did other people have this problem? Or was it just me and the HeidiJ?
4th Nov, 2010
Made this cake today for bonfire night tomorrow (if it lasts that long)!! Lovely and moist, the caramel topping is delicious!
31st Oct, 2010
I love this cake! It's so easy to make and so fast to eat :) I didn't use the topping, it was sweet enough without is.
29th Oct, 2010
Loved the idea of this cake, but next time I will make it as a traybake so that there is more topping.
28th Oct, 2010
This is beautiful - I'm amazed at how moist and tasty it is! I did what some others suggested and didn't bother with the caramel topping. Made my first one yesterday and am probably going to make another one today as it seems to be vanishing very quickly! Cooking time for me was spot on 1 hour 20 mins. Lovely lovely.
22nd Oct, 2010
This recipe sounded so nice, I rarely bake so doubled the quanties to make 2 loaves. I had to use more Greek yogurt as the mixture was too thick. I'm from the UK and live in Florida, I could only find Werthers hard caramels and couldn't find soft toffees, so I used Ghirardelli Milk & Caramel Chocolate Squares which were mostly chocolate unfortunately, (I would have preferred toffee) but it was a success. Mmmm, it's lovely moist, and delicious! This is a keeper.


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