Caramel apple loaf
A delicious autumn apple loaf that is the perfect easy recipe for children and beginner bakers alike.
Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
- 175 g (3/4 cup) butter
- 175 g (3/4 cup) golden caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 22g g (1 1/2 cups) self raising flour
- 1/2 tsp cinnamon
- 4 tbsp greek yohurts
- 2 or 3 apples chopped
For the caramel
- 50 g (1/4 cup) light muscovado sugar
- 100 g (1/3 cup) golden syrup
- 35 g (1/6 cup) butter unsalted, softened
- 80 ml single cream
Heat your oven to 160C/140C Fan/ 320F and grease and line a 2lb loaf tin with baking paper
Make the loaf batter
Measure the butter, sugar and vanilla extract and add them to a large mixing bowl or freestanding mixer. Beat it all together with the k paddle of your mixer or a hand mixer until it is light and fluffy.
Add the eggs, one at a time, mixing a little in between each addition.
Add the flour, cinnamon, yoghurt and apple pieces to your bowl. Using a spatula mix everything together.
Bake the apple loaf
Pour the batter into your loaf tin and smooth it down.
Bake the loaf for 1 hour 20-30 minutes. It's ready when a skewer inserted into the middle comes out clean.
Remove it from the oven and leave to cool for a few minutes before removing from the tin and leave to cool on a wire rack.
Make the caramel
Add the sugar, syrup and butter to a pan and melt over a low heat. Once the butter has melted completely, leave to bubble for 3 minutes.
Remove from the heat and add the cream.
Give it a stir and leave to cool until it is at room temperature. Once it has cooled, pour over your apple loaf.