apple caramel loaf cake

So the apples continue to fall, and I continue to seek out new ways to try to use them.

This cake has made an appearance twice over the past couple of weeks... most recently for my husband's birthday. 

I love the combination of sharp apples against the sweet toffee and nutty topping. 

ingredients:

175g soft butter

175g unrefined caster sugar

1 tsp vanilla extract

2 large eggs

225g self raising flour (or 225g plain flour and 3 tsp baking powder)

1 tsp cinnamon

4 tbsp natural yogurt

3-4 small bramley apples (or eating apples)

50g pecans chopped, plus 1tbsp extra for the topping

50g soft toffees (I used Werther's)

2 tbsp double cream

method:

Heat the oven to gas mark 3. Grease and line a 2lb loaf tin with baking paper.

Beat the butter, sugar and vanilla until pale and creamy and then add the eggs one at a time.

Add the flour, cinnamon and yogurt. Peel, core and roughly chop the apples until small chunks and add to the bowl. Combine with a wooden spoon.

Scrape the mixture into the tin and level off the top. Sprinkle the 50g pecans down the middle. Bake on the middle shelf for 1 hour and 20 minutes until the cake is golden on top and a cake tester comes out clean. Cool the cake in the tin.

To decorate, melt the toffees and cream in a small saucepan on a low heat until combined. Cool for a minute while you turn out the cake onto a plate. Drizzle the toffee sauce on top and sprinkle the extra pecans on top. 

Joining in with Annie's 'how does your garden grow'.