Preheat oven to 180°C.
Grease the cake tin and line the base with greaseproof paper.
Grate 1/3 of the apple, squeezing out the excess juice. Core, peel and chop the rest.
Sift flour, baking powder, cinnamon and salt together. Stir in the brown sugar, apples and pre-roasted nuts until well combined.
In a separate bowl whisk together the butter, eggs, milk and vanilla essence.
Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined. If the mixture is over-mixed, the cake will have a tough texture.
Pour the mixture into the prepared cake tin and bake until golden brown and a skewer inserted into the centre of the mixture comes out clean.
Remove from the oven and allow a few minutes to cool.
Mix together the topping ingredients.
Removing the cake and place on a cooling rack. Immediately brush top of cake with the cinnamon sugar mixture and allow to stand until ready to serve.
Note: The butter can be substituted for vegetable oil if you like - this will also ensure the cake keeps for longer
Recipe reprinted with permission of StyledFresh
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