Moist Bramley Apple Loaf Cake Recipe — Tender Spiced Apple Loaf

Try this moist Bramley apple loaf cake for a comforting, flavour-packed bake. Tart Bramley apples combine with sweet caramel and crunchy walnuts, both folded into the batter and drizzled on top, so every slice is irresistible.

This easy all-in-one apple loaf cake gets an indulgent lift from a tin of caramel sauce, which adds rich, sweet depth. The cake is moist, satisfyingly dense and slightly sticky — everything you want in an autumn apple bake.

✔️ Why you’ll love this recipe!

1. One-bowl wonder – simple to make with minimal washing up.
2. Seasonal Bramleys – the tart apples balance the cake’s sweetness perfectly.
3. Moist and indulgent – dense, sticky and ideal for teatime.

🛒 Ingredient notes

Apples – 2 Bramley apples (or another tart cooking variety), peeled and chopped small.

Butter – softened salted butter works well with caramel; use unsalted if preferred.

Sugar – light brown sugar or light muscovado adds depth. Caster sugar can be used for a paler batter.

Eggs – 3 large eggs at room temperature for the best texture.

Flour – plain white flour is used; swap to wholewheat for a nuttier crumb if desired.

Baking powder – the raising agent for a reliable rise.

Caramel – tinned caramel sauce (dulce de leche/Carnation) — 200g in the batter and extra for drizzling.

Walnuts – chopped for a crunchy finish; pecans or no nuts are also fine.

🔪 How to make moist apple loaf cake

The recipe card with ingredient quantities and printable instructions is below.

One: Preheat the oven to 180°C (160°C fan / Gas 4) and grease and line a 2lb loaf tin with non-stick parchment.

Two: In a large bowl add 175g softened butter, 50g light brown sugar, 3 eggs, 175g plain flour, 1 tsp baking powder and 200g caramel sauce. Beat until combined — a wooden spoon or electric mixer both work.

Three: Fold in the chopped Bramley apples, pour the batter into the prepared tin and bake for 30 minutes. Remove from the oven, cover loosely with foil, then return and bake a further 20–25 minutes until a skewer inserted in the centre comes out clean or with a few moist crumbs.

Four: Cool the cake in the tin for about 10 minutes, then transfer to a wire rack. Thin 2 tablespoons of caramel with a teaspoon of water to a drizzling consistency, drizzle over the cake and sprinkle with 3 tablespoons chopped walnuts. Serve warm or at room temperature.

🍴 Serving suggestions

Serve slices warm or at room temperature with tea or coffee. For a decadent touch, add whipped cream, crème fraîche or a scoop of ice cream. Fresh berries or extra toasted nuts make a nice accompaniment.

📖 Variations

• Warm spices – add 1 tsp cinnamon or mixed spice for autumnal flavour.
• Vanilla – a splash of vanilla extract enhances the overall taste.
• Nutty crunch – fold chopped walnuts or pecans into the batter.
• Sweeter apples – swap Bramleys for Granny Smith, Pink Lady or Gala for a sweeter loaf.
• Dried fruit – raisins or chopped apricots add chewiness.
• Topping twist – use a crumble topping instead of caramel for a different finish.
• Citrus zing – add orange or lemon zest for a fresh lift.

🥡 Storage

Store – keep the cake in an airtight container or cake tin at room temperature for up to 4 days.

Freeze – freeze the loaf unglazed. Wrap the cooled cake in cling film and foil, and freeze for up to 3 months. Defrost at room temperature before adding the caramel drizzle and walnuts.

❓ Frequently asked questions

😋 More easy loaf cake recipes

• Blackberry Loaf Cake
• Blackcurrant Loaf Cake
• Lemon Curd Loaf Cake
• Marzipan Loaf Cake
• Madeira Loaf Cake
• Golden Syrup Loaf Cake

🍏 More apple recipes

Recipe