INGREDIENTS:125g butter
125g walnuts
1 teaspoon vanilla
3/4 cup caster sugar
1 egg
1/2 cup sour cream
3/4 cup plain flour
2 tablespoons self-raising flour
1 tablespoon caster sugar, extra
1/2 teaspoon cinnamon
METHOD:
Beat butter, vanilla, sugar and egg until light and fluffy, stir in sour cream, then sifted flours in two batches.
Spread half the mixture over base of loaf tin (base measures 9cm x 22cm) which has base lined with greased greaseproof paper, sprinkle evenly with half the combined chopped walnuts, extra sugar and cinnamon.
Spread remaining cake mixture on top, sprinkle with remaining walnut mixture.
Bake in moderate hot oven 45 minutes.
Stand few minutes before turning onto wire rack to cool.
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