Toffee apple & pecan cake

Toffee apple & pecan cake

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(21 ratings)

Prep: 15 mins Cook: 1 hr


Cuts into 10 slices

Apples and caramel are a heavenly duo. This nutty sandwich loaf cake with buttercream frosting and caramel drizzle fits the bill nicely

Nutrition and extra info

  • un-iced

Nutrition: per slice

  • kcal340
  • fat22g
  • saturates12g
  • carbs30g
  • sugars18g
  • fibre1g
  • protein5g
  • salt0.2g
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  • 175g unsalted butter, softened, plus extra for greasing
  • 200g Carnation caramel



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 50g light muscovado sugar
  • 3 large eggs, at room temperature
  • 175g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp vanilla extract
  • 1 tangy eating apple, peeled, half chopped, half thinly sliced



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 50g pecan, half finely chopped, half roughly broken
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

For the frosting and drizzle

  • 50g icing sugar
  • 25g unsalted butter, just softened but not greasy
  • 2 tbsp Carnation caramel



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…


  1. Grease and line a 900g loaf tin with a strip of parchment. Heat oven to 180C/160C fan/gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and vanilla, then beat again until even. Fold in the chopped apples and chopped pecans.

  2. Spoon into the loaf tin, then poke the sliced apples into the batter and scatter it with the broken pecans. Bake for 30 mins, then cover the top loosely with foil and return to the oven for 30 mins more, until risen and a skewer inserted into the middle of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a rack to cool completely.

  3. For the frosting, cream the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel. Split the cake into 2 and sandwich with the frosting. To finish, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake.

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Comments, questions and tips

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7th Nov, 2018
Delicious, followed the instructions and was perfect.
26th Sep, 2018
Made this a few times now, and its a firm favourite, the combination of apple, pecan, and caramel is yummy, i followed the recipe exactly and worked out perfectly, maybe an extra few minutes cooking time but thats just variations of ovens.
22nd Oct, 2017
Um. Made this yesterday but had to use walnuts as that’s all I had in. Like some other commentators, I found that the filling becomes quite runny when left at room temperature. I kept the whole cake (minus the 2 slices we ate!) in the fridge overnight and although the icing was much firmer we thought that the texture of cake quite dense and damp. Won’t rush to make it again. On the plus side the icing was a nice flavour.
11th Feb, 2017
My daughter and I made this for a competition at her school, as had to make something using apples. I'm pleased to say it won! (out of about 20 entrants). I will definitely make it again and lots of people asked for the recipe, I agree with earlier posts that it takes a little longer than it advises and I covered it for the final 30 mins to stop it going dry, but it tastes delicious and well worth making.
Gyps38's picture
29th Jan, 2017
Amazing, great for an afternoon tea! Baked for slightly longer as such a moist cake, do keep an eye on it though all depends on your oven
cosmic226's picture
23rd Oct, 2016
Was really impressed by this cake. Very easy to make. Baked for 30 uncovered and 45 covered - was lovely, great combination of ingredients/flavours. Inspired to make more loaf cakes!
2nd Sep, 2015
Lovely simple recipe - although I did manage to cock it up slightly, and chopped up all the pecans and put them in the cake before realising I should have reserved some for the top! But had spare so just put some extra on. As others have said, it took a little longer than the recipe stated time to cook, but not too long. Fairly dense but moist texture. The icing inside seemed rather too wet - when I sandwiched the cakes together a lot of it ran down the outside of the cake, so when it was sliced down to serve, there was little sign of icing in the middle layer, so next time I would make it thicker or chill it before putting it on. Other half said he liked this one, and he's not a fan of cake. It's something different but not time consuming to produce.'s picture
19th Aug, 2015
I've made the cake twice now and it's fantastic. I read the comments before making it and it does need 1 hour and 15 minutes to come out perfectly. I just put a piece of tin foil over the top to stop it burning. A real hit at home and work!
18th May, 2015
This cake is amazing, really easy and turns out great every time. I used two apples, one diced and added to the cake and one sliced on the top. Does take a bit longer than an hour to bake but just keep checking it!
23rd Nov, 2014
superb, looked exactly like the picture! tasted good too!


20th Jan, 2016
Hi, One question, what is storage for this? I suspect is on a tin at room temperature as it has buttercream but not sure about the salted caramel. Could someone please let me know? Thank you
goodfoodteam's picture
21st Mar, 2016
Fresh fruit cakes like this apple cake should be eaten within a day or so of baking if stored at room temperature. They can go mouldy quite quickly in a warm atmosphere. You can extend the life of the cake for a few days in the fridge, but bring back to room temperature before eating for the best texture.
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