TOFFEE APPLE & PECAN CAKE

Toffee apple & pecan cake image

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

Provided by Jane Hornby

Categories Dessert

Time 1h15m

Yield Cuts into 10 slices

Number Of Ingredients 12

Ingredients

175g unsalted butter , softened, plus extra for greasing
200g Carnation caramel
50g light muscovado sugar
3 large eggs , at room temperature
175g plain flour
1 tsp baking powder
1 tsp vanilla extract
1 tangy eating apple , peeled, half chopped, half thinly sliced
50g pecan , half finely chopped, half roughly broken
50g icing sugar
25g unsalted butter , just softened but not greasy
2 tbsp Carnation caramel

Steps:

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.
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.
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.

Nutrition Facts : Calories 340 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium