"You had me at caramel!"
Caramel Apple Loaf Cake
Whilst we celebrated our return to the glories of 'blog life' last week, this is our first #TwitterBakeAlong for a while and truly marks our return to the very social world of social media that is all things baked. The very talented Baking Nanna and Robert Allen have teamed up with Homepride to set this weeks recipe, Caramel Apple Loaf Cake, which comes from Sarah Cook at BBC Good Food.
You start with a classic 'creaming method' of butter and sugar and beat until pale and glossy, before adding your eggs one at a time. Fold in flour, Greek yoghurt and cinnamon (whatever the recipe says we reckon you should always double it!) and your chopped apples. The recipe calls for eating apples and we opted for a tangy Granny Smith as it helps balance the sweetness of the topping.
Spoon into a prepared loaf tin and add walnuts to the top before baking at 140 degrees fan for one and half hours. This is a delicate sponge despite it's heavy moisture content, so be careful when you turn out and place on a rack to cool. Warning: This cake smells so incredibly good.
When you're ready to decorate, place toffees and cream in a saucepan and gently heat, stirring regularly, until the toffees have melted and combined to form a thick sauce. Drizzle over your cake and try not to munch the whole thing in one go!