Toffee Apple & Pecan Cake Recipe

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!

Toffee Apple and Pecan Cake Recipe
Toffee Apple & Pecan Cake Recipe – Courtesy of Good Food magazine

Toffe Apple & Pecan Cake Recipe

Prep Time: 15 minutes

Cook/Chill Time: 1 hour

Yield: Cuts into 10 slices.

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
  • For the frosting and drizzle:
  • 50g icing sugar
  • 25g unsalted butter, just softened but not greasy
  • 2 tbsp Carnation caramel


  1. Grease and line a 900g loaf tin with a strip of parchment.
  2. Heat oven to 180C/160C Fan/Gas 4.
  3. 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.
  4. Fold in the chopped apples and chopped pecans.
  5. Spoon into the loaf tin, then poke the sliced applied into the batter and scatter it with the broken pecans.
  6. 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.
  7. Cool for 10 mins in the tin, then transfer to a rack to cool completely.
  8. For the Frosting:
  9. Cream the the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel.
  10. Split the cake into 2 lengthwise and sandwich with the frosting.
  11. 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.



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