So the apples continue to fall, and I continue to seek out new ways to try to use them.
This cake has made an appearance twice over the past couple of weeks... most recently for my husband's birthday.
I love the combination of sharp apples against the sweet toffee and nutty topping.
175g soft butter
175g unrefined caster sugar
1 tsp vanilla extract
2 large eggs
225g self raising flour (or 225g plain flour and 3 tsp baking powder)
1 tsp cinnamon
4 tbsp natural yogurt
3-4 small bramley apples (or eating apples)
50g pecans chopped, plus 1tbsp extra for the topping
50g soft toffees (I used Werther's)
2 tbsp double cream
Heat the oven to gas mark 3. Grease and line a 2lb loaf tin with baking paper.
Beat the butter, sugar and vanilla until pale and creamy and then add the eggs one at a time.
Add the flour, cinnamon and yogurt. Peel, core and roughly chop the apples until small chunks and add to the bowl. Combine with a wooden spoon.
Scrape the mixture into the tin and level off the top. Sprinkle the 50g pecans down the middle. Bake on the middle shelf for 1 hour and 20 minutes until the cake is golden on top and a cake tester comes out clean. Cool the cake in the tin.
To decorate, melt the toffees and cream in a small saucepan on a low heat until combined. Cool for a minute while you turn out the cake onto a plate. Drizzle the toffee sauce on top and sprinkle the extra pecans on top.
Joining in with Annie's 'how does your garden grow'.