Toffee Apple & Pecan Cake Recipe
I just couldn’t resist the look of this Toffee Apple & Pecan cake recipe when I was flicking through websites the other day. It epitomises everything about ‘comfort food’ – it’s squashy, gooey and looks full of sweetness and caramel flavours – and then there are the Pecan nuts! Imagine lighting the log burner, collapsing on the sofa and cutting yourself a slice of this cake to devour with a cup of tea or coffee after a hard day’s gardening, or a brisk walk along the beach. Heaven!
This Toffee Apple & Pecan Cake sounds absolutely delicious, and I am hoping to make it this weekend. It just looks so full of gooey goodness, and a lovely treat. Hope you enjoy it.
- 175g unsalted butter, softened, plus extra for greasing
- 200g Carnation caramel
- 50g light muscovado sugar
- 3 large eggs at room temperature
- 175g plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tangy eating apple, peeled, half chopped, half thinly sliced
- 50g pecans, half finely chopped, half roughly broken
- 50g icing sugar
- 25g unsalted butter, just softened but not greasy
- 2 tbsp Carnation caramel
- Grease and line a 900g loaf tin with a strip of parchment.
- Heat oven to 180C/160C Fan/Gas 4.
- Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and vanilla then beat again until even.
- Fold in the chopped apples and chopped pecans.
- Spoon into the loaf tin, then poke the sliced applied into the batter and scatter it with the broken pecans.
- Bake for 30 mins, then cover the top loosely with foil and return to the oven for 30 mins more, until well risen and a skewer inserted into the middle of the cake comes out clean.
- Cool for 10 mins in the tin, then transfer to a rack to cool completely.
- Cream the the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel.
- Split the cake into 2 lengthwise and sandwich with the frosting.
- To finish, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake.
This Toffee Apple & Pecan Cake recipe is definitely one for a blustery Autumn afternoon, to eat whilst sat in front of the fire. How I love the seasons in East Yorkshire, and how I love the different foods that go with the different seasons. I do hope that you enjoy this earthy, gooey cake as much as Erik and myself are going to do. Have fun.