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Heat the oven to 180C (160C fan)/350F/gas 4 and grease and line a 2lb loaf tin.
Melt the butter in a saucepan, then simmer until it turns a deep amber colour and smells fragrant.
Take off the heat, pour it brown bits and all into a heatproof bowl and leave to cool.
Once the butter is at room temperature, stir in the brown sugar, followed by the eggs, followed by the sour cream.
In a second bowl, mix the flour, cinnamon, rolled oats, baking powder and salt.
Pour in the butter mix and stir to make a smooth batter.
Pour in 60ml hot water and stir to combine.
Peel the apples, cut them into quarters and remove the cores.
Set aside two apple quarters for the topping, then slice the rest into thin semi-circles.
Fold these into the batter until they’re evenly dispersed.
Spoon the batter into the lined tin.
Thinly slice the reserved apple quarters and arrange them neatly on top of the batter.
Sprinkle over the demerara sugar and a few extra oats, then bake for 55-65 minutes, until a skewer inserted into the middle of the loaf comes out clean.
Leave the cake to cool completely before slicing and serving.