Toffee apple loaf cake

Name: Toffee apple loaf cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 2 British Blacktail Free Range Large Eggs; 140 g unsalted butter; 185 g plain flour; 1 tsp bicarbonate of soda; ½ tsp salt; ½ tsp ground cinnamon; 125 g caster sugar; 75 g light brown soft sugar; 75 g natural yogurt; 1 Braeburn apple (130g grated)

Martha Collison's bake is made carrot cake-style, using grated apples! It’s beautifully moist, with apple in every bite, and paired with a vanilla custard buttercream.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves10
CourseCake
Prepare30 mins
Cook50 mins
Total time1 hr 20 mins
PlusPreparation time 30 minutes + cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 British Blacktail Free Range Large Eggs
140g unsalted butter
185g plain flour
1 tsp bicarbonate of soda
½ tsp salt
½ tsp ground cinnamon
125g caster sugar
75g light brown soft sugar
75g natural yogurt
1 Braeburn apple (130g grated)

For the buttercream

75g unsalted butter, softened
150g icing sugar
2 tbsp custard powder
2 tbsp double cream
½ tsp vanilla bean paste

For the toffee sauce

25g unsalted butter
50g dark brown soft sugar
50ml double cream
1 pinch sea salt flakes
1 slice apple to decorate (optional)

Method

Take the eggs out of the fridge 20 minutes before baking to bring to room temperature. Preheat the oven to 180ºC, gas mark 4 and grease and line a 900g loaf tin with baking parchment. Melt the butter in a small saucepan or microwave, then pour into a large measuring jug and allow to cool slightly. Combine the flour, bicarbonate of soda, salt and cinnamon in a large bowl.
Add the sugars to the melted butter and stir well to combine. Using the back of a spoon or spatula, press down any large lumps of sugar. Add the yogurt, then the eggs, and whisk well.
Make a well in the centre of the dry ingredients, then gradually pour in the wet ingredients from the jug. Mix continuously, until you have a smooth batter. Coarsely grate the apples (no need to peel, but avoid the core), weigh to ensure you have 125g, then fold this amount through the batter. Transfer to the loaf tin, smooth over the top and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely before decorating.
To make the buttercream, place the softened butter, icing sugar and custard powder into a mixing bowl or the bowl of a stand mixer and beat for a few minutes, until smooth. Add the cream and vanilla bean paste, and whisk for 5 minutes more, until light and fluffy. Spoon into a piping bag, ready to use.
Place all the ingredients for the toffee sauce in a small saucepan and heat gently, until the butter has melted and the sugar has dissolved. Turn up the heat to medium and allow to bubble, without stirring, for 1 minute. Remove from the heat and allow to cool completely.
Use a serrated knife to slice the loaf cake in ½ horizontally. Pipe dots of buttercream all over the base layer, then sandwich the other ½ on top. Pipe the remaining buttercream onto the top of the cake, then drizzle with toffee sauce and decorate with thin apple slices, if liked. Serve immediately.

Cook’s tip

This cake will keep for up to 3 days but remove the fresh apple slices before storing, as these will turn brown. Make sure you add the correct amount of apple to the batter, as it will release liquid when baked and too much could cause the cake to collapse – 125g grated weight is the ideal amount. One unpeeled Braeburn apple will give about 130g coarsely grated flesh.