As the US is in the middle of apple season, we’ve chosen a recipe this week based around the fruit itself! This loaf cake is simple and seasonal, using fresh autumnal cobnuts and apples, topped with dreamy dulce de leche.
Take a look at the ingredients and method below.
Here’s what you’ll need…
75g cobnuts (shelled weight)
2 apples, peeled and grated
175g butter, softened
175g golden caster sugar
225g self-raising flour
Pinch baking powder
For the topping:
3 tbsp dulce de leche or ready-made caramel
25g cobnuts (shelled weight), finely chopped
Here’s what you’ll need to do…
- Heat the oven to 180C/160C fan/gas 4.
- Line a 1.2 litre loaf tin with baking parchment so that it hangs over the edges of the long sides enough to help you lift the cake out.
- Rough chop the cobnuts and mix them with the apple.
- Beat the butter with the sugar until it is pale and soft then beat in the eggs one by one.
- Stir in a little flour if the mixture looks as if it is separating.
- Fold in the remaining flour and baking powder followed by the apple and nut mixture.
- Bake the cake for 1 hour or until it is risen and golden and a skewer comes out clean (be careful not to mistake a bit of soft apple for uncooked cake).
- While the cake is hot and still in the tin melt the dulche de leche or caramel in a pan and let it bubble for a minute or two, it will darken a little.
- Stir in the nuts and then spoon the mixture over the top of the cake.
- Once the topping and cake have cooled for 5 minutes lift the cake out of the tin and finish cooling it on a rack.