Preheat oven to 160°C fan forced. Grease 20cm ring tin with butter.
Mix walnuts, 1/3 cup sugar and cinnamon into a small bowl and set a side. In a large bowl, cream butter and sugar, then add eggs and beat until smooth.
Mix in flour, baking powder, oats, and evaporated milk alternatively until incorporated. Add rum and vanilla into the mixture then chop one of the apples into cubes and add to the bowl. Mix well and spoon half of the mixture into the pan.
Thinly slice the other apple and place the over the mixture evenly. Sprinkle half of the sugar and cinnamon mixture over the apples and add the remaining cake mixture on top. Sprinkle the remaining sugar and cinnamon over the top and bake for 45-60 minutes or until golden brown. You should be able to smell the cake once it’s almost cooked. Remove from the pan and let cool for 10 minutes. Serve with double cream dolloped on the side.
Recipe & Photography by Emily Fitzgerald of Adeline and Lumiere