Apple, walnut and cinnamon cake

Moist, soft and wonderfully aromatic, this apple, walnut and cinnamon cake is the perfect cosy bake. Sour cream keeps the sponge beautifully tender, while layers of cinnamon-spiced apples and walnuts create a delicious surprise inside. It works well with almost any variety of apples you have on hand, making it an easy autumn favourite.

Ingredients for the apple filling:

• 60 g light brown sugar
• 1 tablespoon ground cinnamon
• 30 g walnuts, chopped
• 1 apple (about 180 g)

Peel, core and dice the apple. Place the apple into a bowl, add the brown sugar, cinnamon and chopped walnuts, then toss to combine. Set aside.

Ingredients for the cake:

• 125 g butter
• 170 g caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 225 g plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 250 ml sour cream

All the ingredients should be at room temperature.

Place the butter and sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Sift the flour, baking powder and bicarbonate of soda directly into the mixture. Add the sour cream and gently fold everything together with a spatula until just combined.

Line a 1 lb loaf tin (approximately 10 × 20 cm at the base / 14 × 24 cm at the top) with baking paper.

Divide the batter into three equal portions. Spread one-third of the batter into the prepared tin and level the surface. Spoon over half of the apple filling. Cover with another third of the batter, level gently, then add the remaining filling. Finish with the final third of the batter and smooth the top.

Bake at 180°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely before glazing. Decorate with extra walnuts, if desired.

Ingredients for the icing:

• 1 cup icing sugar
• 2–3 tablespoons hot water

Place the icing sugar into a small bowl and gradually stir in the hot water using the back of a spoon until smooth. Add more icing sugar if the icing is too thin, or a little more water if it is too thick.

Drizzle over the cooled cake.

Enjoy!