Toffee Apple Loaf Cake
This sweet and sticky toffee apple loaf cake is a real crowd pleaser!
Prep Time15 minutes mins
Cook Time2 hours hrs
Decorating time5 minutes mins
Total Time2 hours hrs 20 minutes mins
Course: Dessert
Cuisine: British
Keyword: apple, butter, caster sugar, eggs, toffee
Servings: 12 people
Calories: 336.4kcal
Author: Emma
- 150 grams butter unsalted
- 150 grams dark brown sugar
- 175 millilitres golden syrup
- 75 millilitres treacle
- 3 large eggs
- 250 grams self raising flour
- 4.5 tsp ginger ground
- 1.5 tsp cinnamon ground
- 2 tbsp milk
- 1 pinch salt
- 4 large apples peeled and cored, 2 cut into small chunks, and 2 turned into apple balls using a melon baller
- toffee sauce
Start by preheating your oven to 170C/325F/gas mark 3 and line your loaf tin with grease proof paper.
Cream the butter and brown sugar together until light and fluffy, then beat in the golden syrup and treacle
Add the eggs into the mixture one at a time, beating well in between each egg.
Add the flour and spices and fold through gently.
Add the milk at the end to loosen the mixture slightly.
Finally, fold in the apple chunks.
Pour the mixture into the loaf tin.
Bake for 2 hours until the cake is golden, bouncy, and a skewer inserted into the center comes out clean.
For the least 10 minutes of baking, put the apple balls onto a baking sheet and cook until just soft but still holding their shape
Leave to cool in the tin before turning out onto a wire rack and leave to cool.
Add the balls to the top of the cake and drizzle with toffee sauce.
Calories: 336.4kcal | Carbohydrates: 54.41g | Protein: 4.48g | Fat: 11.9g | Saturated Fat: 6.93g | Trans Fat: 0.41g | Cholesterol: 73.63mg | Sodium: 118.4mg | Potassium: 236.24mg | Fiber: 2.43g | Sugar: 36.34g | Vitamin A: 425.22IU | Vitamin C: 3.47mg | Calcium: 46.22mg | Iron: 0.91mg