Toffee, Apple and Walnut Loaf Cake

1. Preheat oven to 160C or 140C fan. Grease and line base and sides of a 21cm x 14cm loaf pan.

2. Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cinnamon in a separate bowl. Alternately fold flour mixture and yoghurt into the butter mixture. Fold in the apple.

3. Spoon into prepared pan, smooth surface and scatter the 1/2 cup roughly chopped walnuts along the centre. Bake for 1 hour 20 minutes – 1 hour 30 minutes. Cool in the pan.

4. Meanwhile, heat toffees and cream in a small saucepan on low, stirring constantly for 3 – 4 minutes until melted and smooth. Remove from heat and stand for 1 minute. Remove cake from pan and slowly drizzle over toffee sauce. Immediately scatter over 1 tablespoon chopped walnuts.

5. Let stand for 10 minutes. Cut and serve.