Cobnut & Apple Cake with Caramel Topping

This delightful Cobnut & Apple Cake combines the fresh, fruity flavours of grated apples with the nuttiness of cobnuts, all finished with a luscious caramel topping. It’s the perfect treat to serve with a pot of tea and is sure to become a family favourite.

Ingredients

100g chopped Cobnuts
2 grated Apples (leave the skin on for extra fibre or peel if preferred)
180g Butter
180g Caster Sugar
2 Eggs
225g Self-Raising Flour
½ tsp Baking Powder
2 tbsp Yoghurt
3 tbsp Dulce de Leche or Homemade Caramel
25g finely chopped Cobnuts

Method

Prepare the Batter:
- Beat the butter and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
Incorporate Dry Ingredients:
- Gently fold in the flour and baking powder, ensuring no lumps.
- Add the yoghurt, grated apples, and chopped cobnuts. Mix until evenly combined.
Prepare the Tin and Bake:
- Preheat the oven to 180°C (fan)/Gas Mark 4.
- Line a loaf tin with baking parchment and preheat it in the oven for a few minutes.
- Pour the cake batter into the prepared tin. Bake for 1 hour or until a skewer inserted in the centre comes out clean. (Note: The apple pieces may appear moist but aren’t uncooked.)
Make the Caramel Topping:
- In a small saucepan, heat the dulce de leche or caramel until it bubbles.
- Stir in the finely chopped cobnuts and let the mixture simmer for 1-2 minutes.
Finish the Cake:
- Pour the warm caramel mixture over the cake while it’s still warm. Allow it to cool in the tin for 5 minutes.
- Carefully lift the cake from the tin and place it on a wire rack to cool completely.
Serve and Enjoy:
- Slice the cake and serve with a hot cup of tea for the ultimate indulgence.

Tips for Success

For extra nutty flavour, toast the cobnuts before adding them to the batter or caramel topping.
Store in an airtight container for up to 3 days to keep it moist and delicious.

Enjoy this seasonal Cobnut & Apple Cake as a cosy treat or as a centrepiece for autumn gatherings!