This apple and cinnamon loaf cake with caramel icing was born from an adaptation of Ben’s infamous Banana bread recipe. One of my friends has been using our drive to park on this week and I’ve been thoroughly enjoying chatting through our days in the afternoon over a cup of tea and slice of cake. It’s given me an excuse to use up more of the apples that my parents brought over last week (we still have A LOT left!)
This bake is quintessentially the flavours of autumn. A little hug in each slice, with soft apple sponge, moreish caramel icing and slightly sour apple crisps adding another dimension. I’ve used one of my favourite cupboard staples for the dulce de leche, but you can very easily make your own caramel for the topping!
Ingredients for the Apple Crisps
2 Small cooking apples
Pinch of cinnamon
Ingredients for the sponge
100g butter or margarine
175g caster sugar
225g self raising flour
1 tablespoon Cinnamon
1 tablespoon Nutmeg
2 large cooking apples, peeled and cored
4 tablespoons dulce de leche (available at Waitrose) or caramel sauce
Method for the Apple Crisps
- Preheat the oven to 120 degrees celcius and line a baking tray with baking parchment
- Turn the apples on their side and thinly slice from the stalk end down, leaving the skin on (adds colour and it’s where all the vitamins are!) Plus slicing them this way leaves a cute little star in the core!
- place across the baking parchment and cook in the oven for 2 hours, turning after an hour. If the apples are turning brown, turn the heat down a little.
Method for the sponge
- Preheat the oven to 180 degrees celcius and line a loaf tin with baking parchment or a loaf cake liner
- In a large bowl, whisk the butter and sugar together until light and fluffy
- Add the eggs one by one and whisk until combined
- Sieve in the flour, nutmeg and cinnamon and fold into the wet mixture using a metal spoon.
- Thinly slice the apples and fold them into the batter
- Pour into the loaf tin and place in the oven for 40 minutes or until a skewer comes out clean (with no wet batter)
- Leave to stand for 10 minutes, then remove from the tin and spread the dulce de leche over the top.
- Arrange as many of your apple crisps as you like over the top and sprinkle cinnamon over the top to finish.