Autumn Apple Loaf

This one’s especially for those of you who don’t like the traditional bonfire night treats of bonfire toffee, Parkin and toffee apples (Although I can’t understand why!)

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The finished article

Cinnamon, Apple & Pecan loaf

INGREDIENTS;

For the loaf cake;

  • 175g Butter (Room Temperature)
  • 125g Golden Caster Sugar
  • 50g Light Brown Muscovado Sugar
  • 3 eggs
  • 1 tsp Vanilla Extract
  • 225g Self-raising flour
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 2 Apples
  • 50g Pecans

For the topping;

  • 50g Pecans
  • 65g Fudge or Soft Toffee
  • 1.5 tbsp Double Cream

METHOD;

1. Preheat oven to 160°C/140°C Fan, then cream the butter and sugars together.

2. Add the eggs, vanilla extract, flour, baking powder & cinnamon to the bowl and beat until the mixture is smooth (perfectly easy with a spoon).

3. Peel and core the apples and then grate them- as you would cheese- before adding them to the cake batter and folding them in.

4. Next, chop 50g of Pecans into small pieces and add them to the bowl, making sure everything is combined into the batter evenly.

5. Grease and line a 2lb loaf tin and pour the mixture in, putting it in the oven for about 1 hour 20 minutes, until a skewer can be inserted into the cake and come out clean

6. Once the cake is cooked, remove it from the oven and set it aside, still in the loaf tin, while you make the topping; Melt the fudge (or toffee) in a pan on a low heat, adding the double cream once it has melted and mix to combine the two

7. Remove the loaf from the tin- don’t worry if it is still warm- and pour the topping over the loaf, ensuring it is spread evenly!

8. Scatter the remaining 50g of Pecans (also chopped) over the Fudge/Toffee

9. Cut a Slice, Make a large cup of tea and Enjoy!

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Tara xo