Love a loaf cake? Us too! This beauty is filled with the irresistible combination of nutty pecans, sweet maple syrup and a crunchy element added from shop-bought granola.
125 g unsalted butter, softened, plus extra to grease
75 g light brown soft sugar
3 medium eggs
125 g plain yogurt
225 g self-raising flour
60 g maple syrup
1 Tbsp. instant espresso powder
40 g pecans, roughly chopped
For the topping
4 Tbsp. nutty granola, we used Dorset Cereals
For the icing, optional
40 g icing sugar
1 Tbsp. maple syrup
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 900g loaf tin with baking parchment. In a freestanding mixer, or using a handheld electric whisk and a large bowl, beat all the cake ingredients except the pecans until fully combined.
Step 2Add the pecans and beat to combine. Scrape into the lined tin and smooth to level. Sprinkle over the granola topping. Bake for 45-50min, or until a skewer inserted into the centre comes out clean.
Step 3Leave to cool in the tin for 10min, then transfer to a wire rack to cool.
Step 4If making the icing, sift the icing sugar into a small bowl. Mix in the maple syrup and a few drops of water to make a thick drizzling consistency. Drizzle over the loaf. Serve just warm or at room temperature in slices.
TO STORE: Once cool, keep in an airtight container at room temperature for up to 4 days.
Per serving (with optional icing):
Calories: 412
Protein: 8g
Fat: 21g
Saturates: 10g
Carbs: 48g
Total sugars: 23g
Fibre: 2g
Every cake tastes better in loaf cake form and these are the best recipes to try now
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
