Ingredients

• 175g butter, softened (plus a little extra for greasing the tin)
• 175g golden caster sugar 
• 225g self-raising flour
• 4 tbsp plain Greek yoghurt
• 2 large free-range eggs
• 2 apples (peeled, cored and chopped into small pieces)
• 25g walnuts (chopped)
• 25g pecan nuts (chopped)
• 1tsp ground cinnamon
• 1tsp vanilla extract
• 50g soft toffee sweets 
• 2 tbsp double cream

Method

1. Preheat the oven to 160c/140c fan/gas mark 3. 

2. Grease a 2lb loaf tin and line the base of the tin with a strip of baking paper. Alternatively, you could use paper loaf tin liners which will help you lift the loaf out easier. 

3. Add the butter, sugar and vanilla essence into a large mixing bowl and mix together with a wooden spoon until it becomes smooth.

4. Add the eggs, one at a time, and beat them into the mixture. 

5. Add the flour and cinnamon and stir until fully combined. Next add the Greek yoghurt. 

6.  Peel, core and chop the apples into small chunks. Add them to the mixing bowl and mix them into the mixture.

7. Pour the mixture into the loaf tin. Smooth down the top with the wooden spoon and scatter the walnuts and pecans over the top. 

8. Bake in the oven on the middle shelf for 1 hour 20 minutes. Check if the cake is done by poking a stewer or knife through the middle. If it comes out clean it is done. If there is still batter on it, put it back in the oven for a further 10-15 minutes. Once baked remove from the oven and leave to cool down. 

9. Lastly, put the toffees in a saucepan with the double cream. Gently heat them until they melt and stir until it makes a smooth caramel sauce. 
Allow to cool for a minute.

10. Turn out the cake from the loaf tin and set it down on a plate or tray. Slowly drizzle the toffee sauce over the top of the cake ensuring that the top is covered well. 

Leave it for at least 10 minutes before serving to allow the topping to set.