Hello lovelies,
It’s September and that means one thing and one thing only, I’m saying goodbye to summer ‘24 and welcoming autumn / winter with open arms.
Now, I know what you summer lovers are thinking and yes, autumn doesn’t officially begin until the mid/end of september but your gal is a A/W girl through and through so as soon as September hits, i go full steam ahead. The earlier I can go all autumnal, the better for me haha.
Anyway, there’s no messing about, autumn has officially hit here on the blog and damn, am I excited to share with you all the incredibly delicious, spice filled A/W recipes.
So buckle up and get excited, the first A/W recipe has landed and boy, are we kick starting with a super scrummy bake!
I’ve really enjoyed making and baking loaf cakes this year. I feel like I’ve finally mastered the art of creating a delicious loaf so it only felt right that when I saw a recipe for a ‘toffee apple loaf cake’ created by the incredibly talented Jane’s Patisserie, I had to re-create it myself.
{ Jane’s Recipe: https://www.janespatisserie.com/2019/11/02/toffee-apple-loaf-cake/ }
A quick and easy apple crammed loaf cake with a toffee buttercream, toffee popcorn topping and a drizzle of toffee sauce to finish it off! The ultimate toffee apple dream, if I do say so myself…
So if this loaf has caught your eye and got you wanting to re-create it for yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Sweet Treat
Servings: 8-10 Slices
Prep Time: 10 Minutes
Bake Time: 50-60 Minutes
Decorating Time: 15 Minutes
Overall Time: 1Hr 25Minutes
Ingredients You Need For The Apple Loaf Cake:
- 250g Unsalted Butter
- 270g Of Dark Brown Sugar
- 5 Medium Eggs
- 250g Of Self-Raising Flour
- 2tsp Of Vanilla Bean Paste / Extract
- 3 Large Cooking Apples
Ingredients You Need For The Toffee Buttercream:
- 200g Of Unsalted Butter
- 350g Of Icing Sugar
- 75g Of Toffee Sauce
Ingredients You Need To Decorate:
- Toffee Popcorn
- 20g Of Toffee Sauce
How To Make The Apple Loaf Cake:
- Firstly, gather together your equipment and ingredients, line a 2lb loaf tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, peel the 3 large cooking apples and chop into small chunks. Place into a small bowl and toss the apples in 20g of dark brown sugar until fully coated. Then, set to one side.
- Next, in a stand mixer or using an electric whisk in a large bowl, beat together the 250g of unsalted butter with 250g of dark brown sugar until smooth.
- Beat in your 5 medium eggs and 2tsp of vanilla extract until just combined.
- Now, gently beat in the 250g of self raising flour until combined and the mixture is smooth.
- Using a spatula, carefully fold in the chopped apples.
- Pour the loaf mixture into the prepared loaf tin and place into the oven to bake for 50-60 minutes, until a skewer inserted into the centre comes out clean.
- Once baked, remove from the oven and allow to cool right down in the tin before carefully removing and placing on a wire rack to cool completely.
How To Make The Toffee Buttercream:
- Whilst the cake is cooling, it’s time to make the buttercream.
- In a stand mixer or using an electric whisk in a large bowl, beat the 200g of room temperature unsalted butter until loosened.
- Next, in 3 batches, beat in the 350g of icing sugar.
- Now, add in the 75g of toffee sauce and gently beat in until a smooth buttercream has formed.
- Attach a 2D piping nozzle to a piping bag and transfer the buttercream into the piping bag.
- Pipe the buttercream from side to side onto the fully cooled loaf cake.
How To Decorate:
- Now that the buttercream is piped, it’s time to add the finishing touches.
- Top the buttercream with a layer of toffee popcorn.
- Finally, in a small piping bag, add 20g of toffee sauce. Snip off the very tip and drizzle the toffee sauce across the top of the loaf cake.
That’s your Toffee Apple Loaf Cake prepared, baked and decorated, ready for you to enjoy this autumn.
Notes:
- This loaf cake will last 3-4 days in the fridge and 2-3 days at room temperature in an airtight container.
- I would recommend using Bramley apples for this bake, if you can’t get them, any cooking apple will do.
- I use this loaf tin from John Lewis: https://www.johnlewis.com/eaziglide-neverstick2-aluminium-non-stick-loaf-tin-2lb/p3417075
I honestly can’t get enough of today’s loaf! Jane, you really did create something special with this one.
I’ve got a feeling this won’t be the only loaf I’m creating this season, the flavour combinations and pairing of ingredients is endless. Ekk.
I’m so blooming excited to share with you the A/W content I’ve got up my sleeve for this year. You’ll never be short of a delicious recipe for this season, that’s a dead cert!
Let me know in the comments below if you make this loaf cake yourself and if you do, what your thoughts are on it. Are you a loaf lover? Do you love the toffee apple combination?
Sending you all tons of love & hugs as always,
Elle xo
