415g packet moist date loaf mix
2 eggs, lightly beaten
75g unsalted butter, melted
¾ cup milk
3 small Granny Smith apples (140g each), peeled, cored, cut into 1½ cm pieces
¾ cup walnuts, coarsely chopped
1 tablespoon cinnamon sugar
1 cup bottled salted caramel topping
300ml tub thickened cream
Grease a 20cm round x 7cm deep cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
Place loaf mix in a large bowl. Add eggs, butter and milk. Stir until combined. Stir in apples and ½ cup of the walnuts. Spoon into prepared pan. Smooth over top. Sprinkle with remaining walnuts, then cinnamon sugar.
Cook in a moderately slow oven (160C) for about 55 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 15 minutes. Transfer to a serving plate.
Meanwhile, combine topping and ½ cup of the cream in a small saucepan over a medium heat. Stir until hot. Remove.
Whip remaining cream in small bowl of electric mixer until soft peaks form.
Serve warm cake with whipped cream and warm caramel sauce.