Ingredients:
For the Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 tsp vanilla extract
½ cup plain yogurt or sour cream
2 medium apples, peeled, cored, and diced
For the Toffee Topping:
¼ cup unsalted butter
½ cup light brown sugar
2 tbsp heavy cream
1 tsp vanilla extract
A pinch of salt
Procedure:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, and mix until just combined.
Fold in the diced apples.
Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Make the Toffee Topping:
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 2 minutes, stirring constantly until the mixture thickens.
Remove from heat and stir in the vanilla extract.
Assemble the Cake:
Once the cake is fully cooled, drizzle the warm toffee sauce over the top of the loaf.
Let the sauce set slightly before slicing and serving.
Enjoy your sweet and moist Toffee Apple Loaf Cake, perfect for fall or any time you crave a comforting dessert!