215g butter
1 1/4 cup firmly packed brown sugar
2 eggs
1 cup self-raising flour
1/2 cup plain flour
1/2 cup sour cream
4 Tbs maple-flavoured syrup
I cup unsalted roasted cashews, chopped coarsely
Preheat oven to 180C. Grease and line 15cm x25cm loaf pan. Using wooden spoon, beat 90g butter, 1/2 cup brown sugar and 2 Tbs syrup in a small bowl until smooth. Spread topping over base of pan. Sprinkle with cashews. Beat remaining ingredientsin medium bowl with electric mixer, on low speed until combined. Beat on medium speed until mixture is smooth and changed to a lighter colour. Bake 1 hour. Stand cake in pan 10mins. Turn onto wire rack to cool.
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