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Toffee Apple & Pecan Loaf Cake

1 Aug 2014
I've probably mentioned this many, many times before, but Toffee and Apple is my absolute favourite combination. I made these delicious Banoffee Cupcakes a while ago which combined banana and toffee, but toffee and apple really steals the top spot for me. So I went about searching for a recipe, and found this one which has rave reviews, so I figured why not give it a try? I made one or two additions and switched up the measurements to make a loaf cake, but overall I can barely fault this recipe!

I spent my Saturday afternoon peeling, measuring, baking and finally decorating the cake so it would be ready for my brother before he went away for a few weeks and before I myself had to hop on a train. I ran out of time and had to rush to the station, telling my family that I would be looking forward to my slice the next day. 
Now for the sad, sad part of this baking story...

24 hours later and I arrived home mouth-watering, very hungry and incredibly excited about tasting my cake, only to find that it was pretty much all gone. They had literally left me half a slice, if even that. To say I was annoyed would be a massive understatement, and if I'm honest, I am still mourning the loss of that beautiful cake. Have any of you ever had this problem? I will definitely be more careful in the future!

You will need:
2 eggs
140g sugar
180ml vegetable oil (I used Sunflower)
250g plain flour
2 tsp vanilla extract
1tsp bicarbonate of soda
2 medium apples - peeled and chopped
80g pecans (give or take)

For the topping:
80g butter
150g brown Sugar
40ml milk
1 apple - peeled and sliced
a handful of chopped pecans

Step 1: Beat your egg until frothy; mix in the sugar followed gradually by the vegetable oil and vanilla extract.

Step 2: Add the flour, salt and bicarb into your mixture and combine. Stir in the apples and pecans.

Step 3: Take your last apple (you should have used two for the inside of the cake) and slice it. Layer the slices on top of your cake mixture so they overlap slightly (see picture below.)

Step 4: Pour your mixture into a baking tin and bake in a preheated oven at 170°c (fan). Bake for approximately 1 hour - 1 hour 15 mins until a skewer comes out clean. If the apples look like they're burning on top then cover the top in tin foil.

Step 5: Whilst the cake is cooling, mix the milk, brown sugar and butter into a saucepan and bring to the boil. Once boiling stir constantly for 3 - 4 minutes and then remove from the heat. Leave to thicken and cool for approximately 5 minutes (depending on how thick it is already), and pour onto the cake. Add pecans and whatever else you fancy!







Have you ever baked something that's included toffee/caramel? I'm on the lookout for lots of new recipes now that I've realised how simple the sauce is to make!

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6 comments on "Toffee Apple & Pecan Loaf Cake"
  1. Oh my goodness, this looks so good! I need this in my life. I so wish I had more time to bake, I just never seem to get around to it these days. xx

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  2. This look pretty amazing.. I love pecan flavour!

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  3. Wow, this cake looks lovely, I've never had pecan before I don't think, but I have such a sweet tooth so I'm sure I'd love this!

    Grace's Beauty Space xo

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  4. Yeah that's the downside of baking.. I mean it's great if I have nothing else to do but otherwise takes so much time and effort! x

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  5. I don't really eat them on their own, but they're definitely tasty in the cake! x

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  6. Trust me toffee is GREAT with pecans!! x

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Please feel free to leave a comment, it really makes my day! Imogen x