Toffee apple & pecan cake

Toffee apple & pecan cake

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(21 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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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Ingredients

  • 175g unsalted butter, softened, plus extra for greasing
  • 200g Carnation caramel
    Caramel

    Caramel

    ca-ra-mel

    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
    Apples

    Apple

    ap-pel

    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

    Pecan

    pee-kan

    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
    Caramel

    Caramel

    ca-ra-mel

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

Method

  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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Rob_M
20th Nov, 2014
3.05
Made this cake last night. Followed all ingredients and steps exactly. Took about 1 hour 15 mins to cook right through in a fan oven at 160C as per the instructions. By which time the sides of the cake were overbaked but the centre still too squidgy and underbaked for my liking. The butter/caramel mixture I think might be too heavy. If I made this again I will probably try reducing the amount of butter - maybe 125g instead of 175g.
phyllisbainbridge
14th Nov, 2014
I attempted to make this cake tonight - looked a disaster - very dense not raised with a very solid texture but tasted great - surely it should be self raising flour not plain flour?
julie.supercakes@live.co.uk's picture
julie.supercake...
19th Aug, 2015
5.05
Definitely plain flour plus the baking powder. Have you tried it again? Don't overmix, once ingredients are combined and look smooth stop mixing. I followed the recipe exactly and it's worked great twice.
justinedaly
9th Nov, 2014
5.05
Great cake which served well as a birthday cake, it was delicious. I also made more icing (based on previous comments) and actually tripled the quantity, plus, made this in a round tin.
Happy Scoffer
30th Jun, 2016
Hello Justine What diameter round tin did you use, please? Kate
emma.hall@ultam...
10th Oct, 2014
5.05
Lovely cake, buttercream filling was delicious - went down very well with my guests.
Epiggott
9th Oct, 2014
5.05
Very tasty cake, especially the caramel buttercream. I made it as a round cake and it worked very well, with a similar cooking time. Would recommend and will make again I'm sure!
Happy Scoffer
30th Jun, 2016
Hi What diameter round tin did you use, please?
faypeacock
3rd Feb, 2014
5.05
A lovely cake. I think next time I'll cut the cake into 3 layers and make double the icing - it probably doesn't need it but I like lots of icing!
sjns
8th Dec, 2013
This is an easy to make and tasty cake, enjoyed by the whole family. It is not as sweet as you might think, just right in my opinion.

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