Preheat the oven to 180°C (350°F) and grease or line an 8-inch loaf pan.

Chop the 2 apples into small pieces.

Cream 150 g butter with 100 g caster sugar and 50 g brown sugar until light and fluffy.

Add 1.5 teaspoons vanilla extract to the creamed butter mixture.

Beat in the 3 eggs one at a time, mixing fully after each addition.

Sift 150 g all-purpose flour, 1.5 teaspoons baking powder, and 1 teaspoon pumpkin spice into a separate bowl.

Fold half of the sifted dry ingredients into the wet mixture using a rubber spatula.

Fold in 60 ml milk, then fold in the remaining dry ingredients to make a thick batter.

Fold 100 g hazelnuts evenly through the batter.

Spread half of the batter into the prepared 8-inch loaf pan.

Toss the chopped apples with 8 g all-purpose flour for dusting, then arrange them over the batter.

Cover the apple layer with the remaining batter and smooth the top.

Bake at 180°C (350°F) for 40 to 45 minutes until a skewer inserted in the centre comes out clean.

Cool the cake in the loaf pan before slicing into 8 portions.