Toffee, Apple and Pecan Cake

Apples and Caramel go together like Bonfire Night and fireworks, and though it's not November yet, you can still try this recipe at home by following our step by step recipe. There are plenty more recipes to try on our Recipe of the Week page.


Cuts into 10 slices - Prep 15 minutes - Cook 1 hour


for the Cake

175g / 6oz unsalted butter, softened, plus extra for greasing

200g / 7oz Carnation caramel

50g / 2oz light muscavodo sugar

3 large eggs at room temperature

175g / 6oz plain flour

1 tsp baking powder

1 tsp vanilla extract

1 tangy eating apple, peeled, half chopped, half thinly sliced

50g / 2oz pecans, half finely chopped, half roughly broken

for the Frosting and Drizzle

50g / 2oz icing sugar

25g / 1oz unsalted butter, just softened but not greasy

2 tbsp Carnation caramel


1. Grease and line a 900g loaf tin with a strip of parchment. Heat oven to 180c / 160c fan / gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and vanilla and then beat again until even. Fold in the chopped apples and chopped pecans.

2. Spoon into the load tin, then poke the sliced apples into the batter and scatter it with the broken pecans. Bake for 30 mins, then cover the top loosely with foil and return to the oven for 30 mins more, until risen and a skewer inserted into the middle oc the cake comes out clean. Cool for 10 mins in the tin, then transfer to a rack to cool completely.

3. For the frosting, cream the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel. Split the cake into 2 and sandwich with the frosting. To finish, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake.