What could be more autumnal than this gorgeously moist toffee apple cake by Princes Fruit?

Preparation Time: 15min
Cooking Time: 1hr 30min
Serves: 6

1. Heat oven to 160°C/140°C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
2. Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt.
3. Chop apples into small chunks, then add to the bowl and mix everything together with a spoon – leave the remaining apple to one side to be used as a garnish later.
4. Scrape into the tin and smooth the top. Bake on a middle shelf for 1hr 20-30min until a skewer poked in comes out clean. Cool in the tin.
5. To decorate, put the butter, sugar, salt and double cream into a small saucepan. Gently heat, stirring until everything has melted into a smooth caramel sauce. Cool for about 20 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake.
6. Finely chop the leftover apple slices and sprinkle over the warm toffee sauce.
7. Garnish with optional toasted chopped nuts.

Find more easy, delicious recipes every week in My Weekly magazine. It’s your feelgood read! £1.75 from newsagents and supermarkets (£2.35 for a bumper issue). Or why not click here to take out a subscription and save loads on the shop price?