For the topping:
1/2 cup finely chopped walnuts
1/4 cup sugar
1-1/2 tsp ground cinnamon

For the cake:
1-1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup oil, plus additional for the pan
1 tsp vanilla extract
1/2 cup sour cream
1 cup grated apple (2 medium apples, peeled)
Confectioners? sugar for dusting the top

For the topping: combine the walnuts, sugar and cinnamon and set aside.

For the cake: Preheat the oven to 350. Lightly oil an 8-inch baking pan. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside. In a large bowl with electric mixer on medium speed, beat the egg, egg yolk and sugar until fluffy, about 2 minutes. Reduce speed to low and slowly add the oil and vanilla and mix just until incorporated. Slowly add flour mixture and mix until incorporated. Add the sour cream and mix until blended and no white streaks remain. Using a spoon, stir in the grated apple. Scrape the batter into the prepared pan, using a spatula to smooth out the top. Sprinkle half of the reserved topping mixture evenly over the batter. Dip a knife about halfway into the batter and swirl. Sprinkle the remaining topping evenly over the batter. Bake in preheated oven for 50 minutes, until toothpick inserted in center comes out clean. Transfer to wire rack to cool. Dust the top with confectioners sugar. Leave the cake in the pan for shipping or cut into squares and serve.

Makes 9 servings. Per serving, 383 calories; 4 gm protein; 50 gm carbohydrates; 19 gm fat; 52 mg cholesterol; 3 gm saturated fat; 76 mg sodium; 2 gm dietary fiber. From September 27, 2000 Washington Post in an article about food for shipping.