Caramelised apple cake with a golden-brown moist base, creamy white topping sprinkled with crunchy crumbs, served on pastel plates, AI-labeled image

Caramel Apple Loaf Cake

Name: Caramel Apple Loaf Cake
Prep time: 90 min
Yield: 12 servings
Ingredients: 200 g Margarine; 200 g Light Brown Sugar; 4 Medium Eggs; 1 tsp Dr. Oetker Caramel Flavour; 200 g Self-Raising Flour; 1 tsp Dr. Oetker Baking Powder; 1 tsp Ground Cinnamon; 1 tsp Mixed Spice; 150 g Apples peeled and chopped into cubes; 150 g Unsalted butter; 300 g Icing Sugar; 1 tsp Dr. Oetker Caramel Flavour; 1 Dr. Oetker Caramelised Hazelnuts

12 servings

Easy

90 Minutes

A moist, tender apple loaf cake swirled with rich caramel and warm autumn spices, finished with a sweet caramel drizzle for an indulgent bite.

Our Caramel Apple Loaf Cake is a beautifully moist and tender cake packed with sweet, juicy apple, swirls of caramel and warming spices. Finished with a generous caramel drizzle, this cosy loaf is a deliciously comforting treat this bonfire night.

Recipe Ingredients

How to Prepare

Recipe Ingredients

For the Cake Mixture

200 g

Margarine

200 g

Light Brown Sugar

Medium Eggs

1 tsp

Dr. Oetker Caramel Flavour

200 g

Self-Raising Flour

1 tsp

Dr. Oetker Baking Powder

1 tsp

Ground Cinnamon

1 tsp

Mixed Spice

150 g

Apples peeled and chopped into cubes

For the Buttercream

150 g

Unsalted butter

300 g

Icing Sugar

1 tsp

Dr. Oetker Caramel Flavour

Dr. Oetker Caramelised Hazelnuts

Buy the Products

Dr. Oetker Caramel Flavour

Dr. Oetker Baking Powder

Dr. Oetker Caramelised Hazelnuts

How to Prepare:

Prep:

90 minutes

Preheat the oven to 160°C. Grease and line a loaf tin with parchment.

In a bowl pop in the margarine and sugar and beat until light and fluffy. Add in the eggs, caramel flavouring, flour, baking powder, cinnamon, and mixed spice, and mix until all combined. Fold though the chopped cooking apples.

Pour the mixture into the prepared loaf tin. Bake for 50-60 minutes until golden, or a skewer comes out clean. Allow to cool in the tin for 20 minutes, before taking out and allowing to cool on a wire rack until fully cooled

For the buttercream- once the cake it cooled, place the butter in a bowl, and beat with a hand mixer until light and fluffy. Add in the icing and the caramel and mix until all combined and smooth.

Spread the mixture over the top of the cake and sprinkle over the caramelised hazelnuts.