Ingredients

Use a 8 inch x 4 inch (20 cm x 10 cm) loaf pan

For the cake

190 g (1½ cups) All purpose flour

1 tsp Baking powder

¾ tsp Salt

150 g (5.5 oz) Apples

100 g (⅓ cup + 2 tbsp) Yogurt

115 g (1 stick) Softened butter

150 g (¾ cup) Sugar

2 Large eggs

1 tsp Vanilla extract

2 tbsp Milk to add to your apples

1 tsp Cinnamon

For the caramel whipped cream

250 g (1 cup) Heavy cream

5 - 6 tbsp Salted caramel (add to your liking)

Method

For the cake

In a large bowl, cream together the butter, sugar and vanilla extract.

Add the eggs one at the time.

Add the yogurt and shredded apples and cinnamon.

Add the sifted dry ingredients and mix just until combined.

Pour the batter into a 8x4 inch loaf pan, greased and lined with parchment paper.

Bake the cake in a preheated oven at 180 °C (360 °F) for one hour.

Unmold the cake and allow to cool.

For the caramel whipped cream

Whip heavy cream and salted caramel together.