Friday, October 22, 2010

Caramel Apple Loaf Cake

Ingredients175g soft butter, plus extra for greasing
175g golden sugar
1 tsp vanilla extract
2 eggs
225g self-raising flour
1⁄2 tsp cinnamon
4-rounded tbsps yogurt
2 eating apples
50g walnuts, roughly chopped, plus 1 tbsp extra, chopped
50g soft toffees (we used Werther's chewy toffees)
2 tbsp cream

Directions
Heat oven to 325F. Grease a loaf tin and line the base and ends with a long strip of baking paper.

Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.

Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.

To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.

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Created for Quest by Chris at:
foodelf.wordpress.com

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