175g butter, softened, plus extra, for greasing
175g golden caster sugar
1 tsp vanilla extract
225g plain flour
½ tsp cinnamon
4 rounded Tbsp Greek yoghurt
2 eating apples
50g walnuts, very roughly chopped, plus 1 Tbsp extra, chopped
50g soft toffees (we used Werther’s Original chewy toffees)
2 Tbsp double cream
Heat oven to 160°C fan-forced (180°C conventional). Butter a loaf tin and line the base and ends with a long strip of baking paper.
Beat together butter, sugar and vanilla until pale, then beat in eggs, one by one. Add plain flour, cinnamon and Greek yoghurt.
Peel, core and chop apples into small chunks, then add to bowl and mix well to combine with a wooden spoon.
Scrape into prepared tin, smooth the top and scatter walnuts down the middle. Bake on a middle shelf for 1½ hours until a skewer inserted in the centre comes out clean. Cool in the tin.
Put soft toffees in a small saucepan with double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Set aside to cool for about 1 minute while you gently turn out the loaf. Slowly drizzle toffee sauce over the top. Scatter immediately with extra walnuts – they should stick where they hit toffee. Leave for 10 minutes before serving. This loaf is best fresh but will keep in an airtight tin for 3-4 days.