Ingredients 

2 eggs 

3/4 cup sugar 

1 cup sour cream 

1/2 cup vegetable oil 

1 tsp vanilla extract 

1 tsp ground cinnamon 

2 cups self-raising flour 

3 apples, peeled, cored, and diced 

Cinnamon walnut topping 

1/2 cup sugar 

2 tsp ground cinnamon 

1/2 cup walnuts, roughly chopped 

3 tbs butter, melted 

pinch salt 

Method 

1. Preheat oven 180°C (160°C fan-forced). Grease and line the bottom of a 22cm springform pan.  
2. Beat eggs and sugar together over high speed until very pale and creamy. In a small bowl whisk together the sour cream, oil and vanilla and pour gently into the into the egg mixture. 
3. Add the cinnamon and flour and mix on lowest speed until just combined.  
4. Gently fold the apples into the mixture and pour into the prepared tin. (Tip: dust the diced apples with a little flour before adding to the batter – this will stop them sinking) 
5. Stir the cinnamon topping ingredients together and sprinkle evenly over the top of the cake batter.
6. Bake for 40-45 minutes (check after 30 minutes and if the top is nicely browned, cover it with foil to prevent further browning). 
7. Allow the cake to cool completely before releasing it from the tin. 
    

Serves 8-10 

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