Thursday, 8 October 2020

Caramel Apple Pecan Loaf Cake

 A caramel sponge filled with apples and finished with a gorgeous caramel glaze!

Another flavour combination that I just can't get bored of is caramel and apples. You should all know by now my absolute devotion to caramel, and apples are one of my favourite fruits. Especially for all of this autumnal baking I have planned, this loaf cake is just the beginning. I don't think I really know why caramel and apples are more likely to be associated with this time of year, maybe it's the beigey brown warm colours it promotes, which I'm totally here for! This loaf cake, is perfectly moist enough, not too heavy, with those warm apple cubes, a caramel glaze and the lovely crunch of the pecans, delightful!


Check out my other apple recipes for more inspiration!

Apple and Blackberry Crumble Cake

Doughnut Apples

Apple and Almond Stuffed Sweet Potato


Recipe

Prep: 30 minutes

Cook: 35 minutes

Serves: 8-10


Ingredients

250g Plain flour

150g Light brown sugar

1 tsp Baking powder

1 tsp Cinnamon

150ml Vegetable oil

120g Applesauce

2 medium apples, peeled, cored and chopped in small cubes

1 tbsp Caramel sauce - I always use this recipe

Glaze

70g Icing sugar + boiling water

2 tbsp Caramel

50g Pecans chopped


Method

✿Preheat oven to 180℃ and line a 2lb loaf tin with baking paper. 

✿Beat together the sugar and vegetable oil until combined then add in the applesauce and caramel with 1 tbsp of the flour so it doesn't curdle and mix together.

In a separate bowl combine flour, cinnamon and baking powder and mix. Add the apple chunks and fold through then add the wet mixture and mix altogether.

Spoon the cake batter into the prepared baking tin and spread out evenly. Bake for 35-40 minutes until a knife inserted comes out clean. If it starts to burn on top slightly, cover with foil the remaining 5-10 minutes. 

Once baked, leave to cool in the tin and then remove to a cooling rack.

To make the icing glaze, add a few tbsp of boiling water to the icing sugar and mix. Add a tbsp at a time of water to make the the glaze more runny and add more icing sugar to make it thicker. I did about 4-5 tbsp of boiling water to get the consistency I wanted. Add the caramel and mix. 

When the cake is completely cool, drizzle over the glaze and then sprinkle on the chopped pecans. Slice and enjoy! Best kept at room temperature in an airtight container. 


Christina

xx


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