Cinnamon and Walnut Apple Cake
loaf pans (25 cm in length)
For the apple cake:
(3/4 cup) dark brown sugar
(1/2 cup) sugar
(1 cup) vegetable oil
(1/2 cup) sour cream
(2 1/2 cups) all-purpose flour
peeled and dices
(3/4 cup) finely chopped walnuts
Light brown sugar for coating
Preheat oven to 170c degrees.
In a large bowl mix brown sugar, white sugar, eggs, oil, sour cream, vanilla, cinnamon and salt until mixture is smooth.
Add flour and baking powder and mix gently until incorporated.
Stir in diced apples and walnuts.
Divide the mixture between 2 greased pans and smooth the top. Sprinkle some light brown sugar on top.
Bake for about 35-45 minutes, or until a toothpick stuck in the center of the cakes comes out with moist crumbs.
Cool slightly and serve at room temperature.
Instead of apples you can use pears or peaches.
Keep the apple cake in a closed container in the refrigerator for up to a week.
Serve at room temperature. You can add raisins or nuts of any kind other love.