110 minutes
Indulge in the comforting flavors of this Apple Cinnamon Walnut Loaf, complete with a luscious toffee drizzle. Perfect for cozy gatherings, each slice offers the warm embrace of cinnamon-spiced cake studded with fresh apples and crunchy walnuts.
Soft Butter, plus extra for greasing
0 oz
teaspoons
each
Self-Raising Flour
0 oz
teaspoons
tablespoons
Eating Apples, peeled, cored, and chopped
each
Walnuts, roughly chopped, plus an additional 1 tbsp, finely chopped for garnish
0 oz
Soft Toffee Candies, chewy toffees, for sauce
0 oz
Double Cream, for sauce
tablespoons
1. Prep the Oven and Loaf Tin
Preheat your oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line it with a strip of baking paper to cover the base and long sides.
2. Cream Butter and Sugar
In a large bowl, cream together the soft butter, golden caster sugar, and vanilla extract until the mixture is light and fluffy.
3. Add Eggs and Dry Ingredients
Beat in the eggs one at a time, ensuring each is well incorporated. Sift in the self-raising flour and cinnamon, then fold into the mixture along with the Greek yogurt.
4. Fold in Apples and Walnuts
Fold the chopped apples and the 50g of roughly chopped walnuts into the batter using a wooden spoon until evenly distributed.
5. Bake the Loaf
Transfer the batter into the prepared loaf tin, smoothing the top evenly. Sprinkle the center with the walnuts. Place in the middle rack of the oven and bake for 1 hour 20-30 minutes, or until a skewer inserted into the center comes out clean. Allow the loaf to cool in the tin.
6. Prepare Toffee Sauce
While the cake cools, combine the soft toffee candies and double cream in a small saucepan over low heat. Stir gently until the toffees melt into a smooth caramel sauce. Allow to cool for about 1 minute.
7. Decorate with Toffee Drizzle
Once the cake is gently turned out from the tin, slowly drizzle the warm toffee sauce over the top. Sprinkle with the reserved tablespoon of finely chopped walnuts for a decorative and crunchy finish.
Swap out the apples for ripe mashed bananas, the cinnamon for nutmeg, and the walnuts for pecans. Instead of a toffee drizzle, create a maple glaze with maple syrup, powdered sugar, and a touch of cream.
Substitute apples with blueberries, omit cinnamon, and add lemon zest to the batter. Create a lemon glaze with lemon juice and powdered sugar.
Incorporate fresh or frozen blueberries and fresh thyme leaves into the mix for a burst of herby brightness. Add lemon zest to the batter and finish with a tangy lemon glaze, which will complement the blueberries and make the flavors pop.
Use canned pumpkin puree in place of the apples, add a pumpkin spice blend (cinnamon, nutmeg, ginger, and cloves), and swap walnuts for pepitas or leave them out. Top with a cream cheese frosting flavored with vanilla or a touch of bourbon.
Swap the apples for fresh or canned peaches, and replace walnuts with chopped pecans. Add finely minced fresh ginger or ground ginger to the batter for a zesty kick. Top the loaf with a light honey glaze that complements the peaches while providing a subtle, natural sweetness.
Choose apples that are both tart and firm, such as Granny Smith or Honeycrisp, as they hold up well during baking and provide a nice contrast to the sweetness of the toffee drizzle.
Use good quality butter and pure vanilla extract, and cook the toffee until it reaches a deep amber color.
Let the loaf cool in the pan for at least 10-15 minutes before transferring to a wire rack to reduce the chance of breaking.
Consider browning the butter first for a deep, nutty, and almost caramel-like flavor that complements the apples and cinnamon.
Start checking for doneness a bit earlier than the recipe suggests and look for a few moist crumbs on a toothpick or skewer.
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