Moist Bramley Apple Loaf Cake Recipe
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 175 g Salted Butter (softened)
- 200 g Caramel Sauce (from a tin)
- 50 g Light Brown Sugar
- 3 Eggs (large)
- 175 g Plain Flour
- 1 tsp Baking Powder
- 2 Bramley Apples (peeled and chopped into small pieces)
- 2 tbsp Caramel Sauce
- 1 tsp Water
- 3 tbsp Chopped Walnuts
Method
- Preheat the oven to 180ยฐc (160 fan/ Gas 4/ 350F) and grease and line a 2lb loaf tin with non stick parchment paper.
- Place the butter, sugar, eggs, flour, baking powder, and caramel sauce into a large mixing bowl and beat with a wooden spoon until all of the ingredients are combined. You can use an electric mixer if you prefer.
- Fold in the chopped apple and pour the cake mixture into the prepared tin.
- Bake for 30 minutes then remove the cake from the oven and cover with foil. Return to the oven and bake for a further 20-25 minutes until a skewer comes out clean.
- Allow the cake to cool, then remove it from its tin onto a cooling rack and drizzle the top with 2 tablespoons of caramel sauce (thinned to a drizzling consistency with a drop of water). Sprinkle over the walnuts and serve.