A delicious, moist loaf cake, loaded with apples and caramel. Easy to make, perfect for breakfast,snack time or dessert! Amazing fall flavors with cinnamon
Let me introduce you to my Moist Caramel and Apple Loaf Cake. It's delicious with the spices of Fall running through and the layers of apple all the way along the cake.
It's a moist and flavourful cake, and although you should serve it once cooled, I like to eat it warm too!
Once you've tried this recipe, I am sure you will make it time and time again. So here's the recipe, and please enjoy!
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TOP TIP : You could also add a handful of pecans in the cake batter, that would also be delicious!
You will need a 9 inch loaf pan. Please note, you may have a little batter left over. I did! So I just popped it into a few cupcake liners.
Ingredients
¾ cup or 175 g softened butter
¾ cup or 175 ml milk
⅔ cup or 225 g light brown sugar
3 eggs (lightly beaten)
3 Tablespoons Dulce De Leche (caramel) **** See here if you would like to make your own dulce de leche
1 ¾ cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
½ tsp salt
1 ½ teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
2 Apples
Squeeze of lemon juice
Instructions
1. Heat oven to 170C, Gas 3, 325F. Grease and line your baking tin. See here for how to line.
2. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with 1 teaspoon of cinnamon and ½ teaspoon of nutmeg.
Peel and core the apples and slice so they are about ¼ inch thick, then place in a bowl and add the remaining cinnamon and nutmeg, together with a squeeze of lemon juice.
Give the slices a toss so they are all coated evenly.
3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.
4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
6. Transfer HALF the cake mixture to the greased and lined loaf tin then arrange half the apple slices along the pan.
Add the remaining cake mixture, and finally arrange the remaining apple slices along the top. The slices will sink under the surface during baking so don't worry!
Place in the oven for 1 hr 20 minutes to 1 hr and 30 minutes.
*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean.
Every oven is different and cook times may vary a little. If your cake needs a little longer, you can cover the top with some foil if you think it is getting too brown.
Depending of which apples you use, they all contain varying amounts of water which can cause the bake time to be slightly different for everyone, so do check for doneness!
7. Have a cup of tea!
8. When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top!
Allow to cool. Store in an airtight container.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Moist Caramel and Apple Loaf
Moist Caramel and Apple Loaf, A delicious, moist caramel and apple loaf cake. Easy to make, perfect for breakfast,snack time or dessert! Amazing fall flavors with cinnamon
Ingredients
- ¾ cup or 175 g softened butter
- ¾ cup or 175 ml milk
- ⅔ cup or 225 g light brown sugar
- 3 eggs, lightly beaten
- 3 Tablespoons Dulce De Leche, caramel
- 1 ¾ cups or 225 g Plain / All purpose flour, sieved
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 2 Apples
- Squeeze of lemon juice
Instructions
- Heat oven to 170 C, Gas 3, 325 F. Grease and line your baking tin. See here for how to line.
- Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with 1 teaspoon of cinnamon and ½ teaspoon of nutmeg. Peel and core the apples and slice so they are about ¼ inch thick, then place in a bowl and add the remaining cinnamon and nutmeg, together with a squeeze of lemon juice. Give the slices a toss so they are all coated evenly.
- Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.
- Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
- Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
- Transfer HALF the cake mixture to the greased and lined loaf tin then arrange half the apple slices along the pan. Add the remaining cake mixture, and finally arrange the remaining apple slices along the top. The slices will sink under the surface during baking so don't worry!
- Place in the oven for 1 hr 20 minutes to 1 hr and 30 minutes.
- *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little. If your cake needs a little longer, you can cover the top with some foil if you think it is getting too brown. Depending of which apples you use, they all contain varying amounts of water which can cause the bake time to be slightly different for everyone, so do check for doneness!
- Have a cup of tea!
- When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top!
- Allow to cool. Store in an airtight container.
Recommended Products
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Portable Bread Box with Handle Loaf Cake Container Plastic Rectangular Food Storage Keeper Carrier 13inch Translucent Dome for Pastries, Bagels, Bread Rolls, Buns or Baguettes (Pink) -
Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x 2.5-Inches x 2-Inches
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Wilton 2105-6806 Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver
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Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity
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White Disposable Loaf Bread Baking Liners (Pack of 2, 24 Liners Total) Rectangle, Non-Stick Paper Liners For Baking, Kitchen Tools For Baking Cake & Bread
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Paper Baking Mini Loaf Pan by Kitchen Supply, 4 x 2 x 2 inch, Set of 25
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 372Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 97mgSodium: 337mgCarbohydrates: 51gFiber: 2gSugar: 31gProtein: 6g
Nutrition information isn’t always accurate
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Lynn
says:Hey, I’m browsing for a great caramel apple mini-loaf recipe. My pan makes 8 mini loaves.
Do you think just doubling you’re recipe there will be enough batter for mini-loaves?
Lovefoodies
says:Hi Lynn, yes that should be fine! If you have any batter left over pop them in a greased muffin pan!
Rachel Leigh
says:After several failed attempts making an apple caramel bread I finally came across this recipe a couple of years ago and have stuck with it! I make it for bake sales and friends who’ve had it before buy it before it hits the table! I love this recipe!
Ceci
says:Hi! Have you ever tried freezing this bread? Thanks!
Pamela
says:Just read this recipe. Yum yum. I’m going to make this very soon. Can it be frozen?
Lovefoodies
says:Hi Pam, I haven’t tried to freeze this cake, but I can’t see any reason why you couldn’t!
Please enjoy and have a lovely weekend too!
Lori WhoNeedsaCape
says:Oh my word, this is a winner! Love caramel & apples!
lovefoodies
says:Thanks very much Lori, I’m so happy you like it!
Linda (Meal Planning Maven)
says:What a lovely apple loaf! I must add this recipe to my holiday baking list!
lovefoodies
says:Thank you Linda! Please enjoy :)
April J Harris
says:What a beautiful Apple Loaf! It looks absolutely scrumptious!
lovefoodies
says:Thank you very much April!
Happy Baking!
Del's cooking twist
says:I’ve been looking for an apple loaf recipe for a while now. I thought of using salted caramel but dulce de leche looks very yummy as well. Your recipe is very tempting!!
lovefoodies
says:Hi Del, thanks for your comments, the dulce is so yummy, you could also add a sprinkling of sea salt for your twist and I’m sure that would be perfectly delicious!
Ann Hunter
says:Made this bread last night. It was really delicious, and very moist. Accidentally put more cinnamon and nutmeg in, but that didn’t turn out to be a bad thing. I used buttermilk instead of regular milk (which I do in most baked goods), and I used dulce de leche sauce that I purchased. I think I may have sliced my apples a little too thinly, but again it wasn’t necessarily a bad thing, I just had to stack them a bit when I was layering, and the top layer of apples never really sunk very far into the batter. Really good recipe though…whole family enjoyed it.
lovefoodies
says:Hi Ann,
Thanks very much for your feedback. You are right about the thickness of the apples, to try and keep them fairly thick, so they maintain a little texture and ‘bite’ to them. I’m so happy you enjoyed the bake!
Sometimes when I make this, I also add an extra layer of apples along the bottom of the pan, so in total, 3 apple layers. It’s always a nice surprise when you cut in to it and see the layers.
The buttermilk is also a good choice, always ensures a nice moist cake!
Thanks once again, and happy baking!
Luci's Morsels
says:This looks good from every single angle! Is it embarrassing if i eat the whole loaf by myself?
Luci’s Morsels – fashion. food. frivolity.
lovefoodies
says:Hi Luci, I say go for it and enjoy!!
Becca Heflin
says:This looks crazy good, Judy! I’m going to make it for my husband’s office party tomorrow, but I don’t have time to make the dulce de leche, so I’ll probably just use traditional caramel.
Judy Noonan Harnum
says:What is the preheat oven conversion as I do not know what 160 is??
lovefoodies
says:Hi Judy, 160 C is for European ovens, Gas 4 is for a gas oven and 300 F is for US / Canadian ovens which usually go by Fahrenheit. I hope this helps!