I mentioned this cake on Twitter last week and had lots of requests to share the recipe. I said I’d do it that day and well, I didn’t but I’m catching up now!
The recipe was originally a BBC Good Food one but I’ve tweaked the ingredients ever-so-slightly – mainly to my taste with things like more cinnamon and extra toffee. Obviously if you’re not keen on cinnamon, as some people aren’t, you can use less however it’s not over-powering.
This cake was a triumph, wonderfully autumnal. It was so moist (due to the yoghurt I imagine) and was incredibly tasty. I can’t tell you how well it keeps as it didn’t last the day but apparently in an air-tight container it will be good for 3-4 days. One last thing – melting down Werthers Originals? Genius. Why I’ve never thought of this before I don’t know but I shall be doing it many many more times I’m sure.
Apple Loaf Cake with Caramel Topping
175g soft butter, plus extra for greasing
175g golden caster sugar
1tsp vanilla extract
225g self-raising flour
1.5 tsp cinnamon
4 rounded tbsp Greek yoghurt
2 eating apples
50g walnuts, roughly chopped, plus 1tbsp extra, chopped
75g Werthers Chewy Toffees (the soft ones, not the hard ones!)
3tbsp double cream
Heat the oven to 160c/gas mark 3. Grease a 2lb loaf tin and line.
Either in a mixer or buy hand, beat the butter, sugar and vanilla extract together until pale. Beat in the eggs, one at a time. Tip the flour, cinnamon and yoghurt into the bowl.
Peel, core and chop the apples into small chunks and add to the bowl. Mix everything together with a wooden spoon
Scrape the mixture into the loaf tin, smooth over the top and scatter the chopped walnuts down the middle. Bake in the middle of the over for about 1.5 hours – until a skewer poked in comes out clean. Cool the cake in the tin.
To make the caramel topping, put the toffees into a small saucepan with the double cream. Heat gently, stirring all the time until the toffees have melted into a smooth sauce. Cool the sauce for about a minute whilst you take the cake out of the tin.
Slowly drizzle the sauce over the top of the cake and scatter the extra walnuts on the top immediately so that they stick to the toffee. Leave the toffee to set for about 10minutes before serving.
When lining loaf tins, I use the liners you can buy from places like Lakeland as it’s much easier than messing around with baking paper.
I’ve said 1.5 hours baking time as that’s how long it took in my oven, however if you’re making this I’d start checking after about an hour and a quarter.
Let me know if you make this cake – it went down a storm at work!