Caramel apple loaf cake
You can never have too many dessert recipes, so give Caramel apple loaf cake a try. This lacto ovo vegetarian recipe serves 8 and costs 78 cents per serving. One serving contains 441 calories, 7g of protein, and 25g of fat. 325 people were glad they tried this recipe. Halloween will be even more special with this recipe. If you have apples, greek yogurt, golden brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 27%, this dish is not so tremendous. If you like this recipe, take a look at these similar recipes: Caramel Apple Braided Loaf, Salty Caramel Drenched Double Chocolate Loaf Cake, and Buttery Apple Loaf Cake.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
2 eating apples
175g soft butter, plus extra for greasing
½ tsp cinnamon
2 tbsp double cream
2 eggs
175g golden caster sugar
4 rounded tbsp Greek yogurt
225g self-raising flour
1 tsp vanilla extract
50g walnuts, very roughly chopped, plus 1 tbsp extra, chopped
Equipment:
baking paper
oven
skewers
Cooking instruction summary:
Heat oven to 160C/140C fan/gas 3.Grease a 2lb loaf tin and line the base andends with a long strip of baking paper.Beat together the butter, sugar andvanilla until pale, then beat in the eggs,one by one. Tip in the flour, cinnamonand yogurt. Peel, core and chop applesinto small chunks, then add to the bowland mix everything together with awooden spoon.Scrape into the tin, smooth the top andscatter the walnuts down the middle.Bake on a middle shelf for 1 hr 20-30 minsuntil a skewer poked in comes out clean.Cool in the tin.To decorate, put the toffees in a smallsaucepan with the double cream. Gentlyheat, stirring, until toffees have meltedinto a smooth caramel sauce. Cool forabout 1 min while you gently turn out thecake. Slowly drizzle the toffee sauce overthe top of the cake. Scatter immediatelywith the extra walnuts – they should stickwhere they hit toffee. Leave for 10 minsbefore serving. Best fresh but will keepin an airtight tin for 3-4 days.
Step by step:
1. Heat oven to 160C/140C fan/gas 3.Grease a 2lb loaf tin and line the base andends with a long strip of baking paper.Beat together the butter, sugar andvanilla until pale, then beat in the eggs,one by one. Tip in the flour, cinnamonand yogurt. Peel, core and chop applesinto small chunks, then add to the bowland mix everything together with awooden spoon.
2. Scrape into the tin, smooth the top andscatter the walnuts down the middle.
3. Bake on a middle shelf for 1 hr 20-30 minsuntil a skewer poked in comes out clean.Cool in the tin.To decorate, put the toffees in a smallsaucepan with the double cream. Gentlyheat, stirring, until toffees have meltedinto a smooth caramel sauce. Cool forabout 1 min while you gently turn out thecake. Slowly drizzle the toffee sauce overthe top of the cake. Scatter immediatelywith the extra walnuts – they should stickwhere they hit toffee. Leave for 10 minsbefore serving. Best fresh but will keepin an airtight tin for 3-4 days.
Nutrition Information:
covered percent of daily need
