I don’t make that many loaf cakes which is a shame as they have to be the easiest cakes to portion (I think I’ve mentioned my cake-cutting phobia in the past)! They also have a rustic look to them that I find inviting.
This week’s cake muse was the CCD who chose the ingredient of “apples”. I love a good apple cake and picked this recipe as I was intrigued by the caramel topping . Here’s a close up of the topping oozing over the top of the cake:
Having said above that, in theory, loaf cakes are easier to cut, this one was a terror. It was crumbly and soft but I forgive it as it made it divine to eat!
I am very disappointed by the sweet eating habits of society these days. Where I live there are two large supermarkets, a well stocked newsagent and an off licence - not one of them sold toffees, which are needed to make the topping for this cake. What’s wrong with people? Why have they fallen out of love with the humble toffee? Are people too lazy to chew? Luckily, Mr CC found a bag for me further afield - cake crisis averted!
We all loved this cake; it delivers a lot flavourwise. The almost-bitter walnuts cut through the sweetness of the caramel topping and the juicy pockets of apple work nicely with the crumbly light sponge. The sponge contains yoghurt and is therefore extremely soft and light. Here are the cakes when baked (i.e. pre topping):
Add some sinful topping:
The recipe set out below makes one loaf cake; I doubled it to make two.
For the cake:
175g unsalted butter, at room temperature
175g golden caster sugar
1 teaspoon vanilla extract
225g self raising flour
½ teaspoon ground cinnamon
4 rounded tablespoons Greek yoghurt
2 eating apples, peeled, cored and diced – I chose Cox’s, as they are small I used 2 ½
50g walnuts – roughly chopped
For the topping:
50g soft toffees (I used Werther’s chewy toffees)
2 tablespoons double cream
handful of walnuts – chopped
Preheat oven to 160˚C/fan oven 140˚C/320˚F/Gas mark 3.
Line a 900g loaf tin (2lb in old money!) with baking paper.
Beat together the butter, sugar and vanilla until it is pale and smooth.
Beat in the eggs one at a time.
Stir in the flour, cinnamon and yoghurt.
Add the chopped apples and stir just enough to combine.
Spoon into the prepared tin and level the surface.
Scatter the walnuts over the top – I kept them centralised, like a walnut Mohican.
Bake for approximately 1 hour 20 minutes or until a skewer inserted into the loaf comes out clean.
Place the loaf, still in the tin, on a wire cooling rack.
Now make the topping: place the toffees and cream in a saucepan and gently heat until they melt and combine – stir the whole time (this is very important as the mixture will burn quickly if left unattended)
Leave to cool a little, about 3 minutes or so.
Turn the cake out of the tin and gently pour the topping over the top.
Scatter the extra walnuts on top – they will stick to the toffee.
This cake will keep in an airtight container for 3 days.
Bask in the glory of the wonderful thing you have created.