CARAMEL APPLE LOAF CAKE

Caramel apple loaf cake image

Moist cake topped with a sticky, crunchy topping will keep your guests coming back for more

Provided by Sarah Cook

Time 1h50m

Yield Cuts into 8-10 slices

Number Of Ingredients 11

Ingredients

175g soft butter, plus extra for greasing
175g golden caster sugar
1 tsp vanilla extract
2 eggs
225g self-raising flour
½ tsp cinnamon
4 rounded tbsp Greek yogurt
2 eating apples
50g walnuts, very roughly chopped, plus 1 tbsp extra, chopped
50g soft toffee (we used Werther's chewy toffees)
2 tbsp double cream

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 490 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium