Indulge in the sweet flavours of toffee apple and pecan with this easy-to-make loaf cake recipe. Get baking today with Morphy Richards!
Prep time: 15 mins
Cook time: 1 hr
- 175g soft unsalted butter, plus extra for greasing
- 200g Carnation Caramel
- 50g light muscovado sugar
- 3 large (room temp.) eggs
- 175g plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 eating apple - peeled & half thinly sliced
- 50g pecans - half finely chopped
For the frosting and drizzle
- 50g icing sugar
- 25g soft unsalted butter
- 2 tbsp Carnation Caramel
Step 1: Start by greasing and lining a 900g loaf tin, before heating your oven to 180C/160C fan/gas 4.
Step 2: Using your Morphy Richards MixStar Stand Mixer (or alternative), beat the caramel, sugar and butter until smooth. Add the eggs, flour, baking powder and vanilla, then beat again until even. Now fold in the chopped apples and chopped pecans.
Step 3: Spoon the mixture into the loaf tin, then poke the sliced apples into the batter and scatter the top with the remaining chopped Pecans. Bake in the oven for around 30 mins, before covering the top loosely with foil and return to the oven for a further 30 mins or until risen and a skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 mins in the tin, before then transfer to a rack to cool completely.
Step 4: For the frosting, beat together the icing sugar and butter until pale, then beat in 1 tbsp caramel. Split the cake into 2 and sandwich together with the frosting. To decorate, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake.
Recipe inspired by BBC Good Food