Easy Toffee Apple Loaf

Why you’ll love this recipe

• Easy to make: Just mix the ingredients together in one bowl before layering with the apples.
• Perfect for autumn: Sweet apple and dark brown sugar give this loaf all the cosy flavours of a classic toffee apple.
• Made with simple ingredients: Nothing complicated or difficult to find.
• Soft and fluffy: Yoghurt keeps the sponge lovely and moist, while vanilla adds extra sweetness.
• Perfect with a cup of tea: It makes a delicious afternoon treat or easy autumn dessert.

Key tips / guidance

Finely chop the apple: Small pieces distribute more evenly through the loaf and make sure you get apple in every slice.

Don't overmix the batter: Once you've added the flour, whisk just until everything is evenly combined. Overmixing can make the sponge less light.

Check the centre: Depending on your oven, the loaf may need slightly more or less than 45 minutes. A skewer inserted into the centre should come out clean, with a few crumbs but no raw batter.

Let it cool before icing: If the cake is still warm, the icing will melt straight into the sponge rather than sitting nicely on top.

Using a square tin: You can bake this in an 8-inch square tin instead of a 2lb loaf tin. Keep an eye on the cooking time as it may bake slightly differently depending on the depth of the batter.

Ingredients

Caster sugar

Full-fat Greek or plain yoghurt

Vegetable oil or melted butter

Eggs

Vanilla

Plain flour

Baking powder

Baking soda

Salt

Apple

Dark brown sugar

Icing sugar

Milk or water

Step by step instructions

1. Prepare the apple

Peel and finely chop the apple. Add it to a small bowl with the dark brown sugar and mix until the apple is evenly coated. Set aside while you make the sponge.

2. Make the sponge

Add the yoghurt, vegetable oil and eggs to a large bowl and whisk to combine. Add the caster sugar and whisk again.

Add the flour, baking powder, baking soda and salt, then whisk until you have an evenly combined cake batter.

3. Layer the apple

Pour half of the cake mixture into a lined 2lb loaf tin.

Add half of the apple and brown sugar mixture, spreading it evenly across the batter. Add the remaining cake mixture, followed by the rest of the apples.

4. Bake

Bake at 180c/160c fan for 45 minutes, or until golden and a skewer inserted into the centre comes out clean.

A few crumbs on the skewer are absolutely fine, but you don't want to see any raw batter.

5. Cool

Remove the cake from the tin and leave to cool completely on a wire rack.

6. Add the icing

Mix the icing sugar with the milk or water until smooth. Drizzle over the cooled cake, then slice and enjoy!

Substitutions

Yoghurt: Greek yoghurt or plain yoghurt both work well. Greek yoghurt will give you a slightly thicker, richer batter.

Vegetable oil: You can use sunflower oil or melted butter instead. The oil gives a particularly moist sponge, while butter adds a lovely buttery flavour.

Apple: Use a firm, sweet-tart eating apple that holds its shape reasonably well when baked. There's no need to use a specific variety.

Icing: For a less sweet loaf, simply leave the icing off. You could also add a little extra milk or water to make a thinner drizzle.

Milk: Water works perfectly well in the icing if you don't have milk.

How to store/use leftovers

Store the cooled loaf in an airtight container at room temperature for up to 3 days.

You can also freeze the loaf. I'd recommend freezing it without the icing, either whole or sliced. Wrap well and freeze for up to 3 months. Defrost at room temperature, then add the icing before serving.

Leftover slices are lovely slightly warmed and served with double cream, custard or a scoop of vanilla ice cream.

What to eat with

This loaf is made for a cup of tea or coffee, but there are lots of ways to turn it into more of a dessert.

• Greek yoghurt
• Vanilla ice cream
• Warm custard
• Double cream
• A drizzle of caramel sauce
• A cup of tea or coffee
• A sprinkle of cinnamon before serving

For a particularly autumnal dessert, warm a slice and serve it with vanilla ice cream and a little extra caramel sauce.

FAQ

What type of apple should I use?

Any good eating apple will work. I recommend using one that has a little sweetness and acidity and isn't too soft, so it holds its shape when baked.

Can I make this apple loaf without the icing?

Absolutely. The loaf is sweet and flavourful enough without it. The icing just adds an extra sweet finish.

Can I use butter instead of oil?

Yes. You can use melted butter in the same quantity as the vegetable oil. The finished loaf will have a slightly more buttery flavour.

Why is my apple loaf not cooked in the middle?

The most likely reason is that the loaf needs a little longer in the oven. Oven temperatures can vary, so use a skewer inserted into the centre to check. If it comes out with raw batter, return the cake to the oven and continue baking.

Can I freeze this apple loaf?

Yes. For the best texture, freeze the loaf without the icing. Wrap it well and freeze for up to 3 months. Defrost at room temperature before icing and serving.

Can I bake this in a square tin?

Yes. An 8-inch square tin works well. The baking time may vary slightly (it will cook quicker!), so check the cake after about 30 minutes.