Cinnamon Swirl Apple Cake

For the apples
45 g (1/4c) granulated sugar
1 tsp cinnamon
2 apples peeled & diced

For the cinnamon swirl
150 g (3/4c) light brown sugar
2 tbsp cinnamon
120 g (1/2c) unsalted butter melted

For the cake
360 g (3c) plain flour
200 g (1c) caster sugar
4 tsp baking powder
300 ml (1 1/4c) whole milk
1 tsp vanilla extract
2 large eggs lightly beaten, room temperature
110 g (1/2c) unsalted butter melted & cooled slightly

For the glaze
200 g (1 3/4c) icing sugar
40 ml (3T) whole milk
______________________

Instructions
Preheat the oven to 350F (180C (160C fan)) and line an 8x10" baking tray with non-stick baking paper

For the apples
Peel and dice your apples, then whisk together the sugar and cinnamon in a small bowl. Coat the apples in the mix, then set aside

For the cinnamon swirl
In a small bowl, whisk together the sugar, cinnamon, and melted butter with a spoon until fully combined, then set aside

For the cake
In a large mixing bowl, add the flour, sugar, and baking powder, then whisk together with a hand whisk until combined
Pour in the milk, vanilla extract, and eggs and whisk until just combined, then gently stir in the butter with a wooden spoon or rubber spatula
Fold in your apples, then pour the batter into your prepared tin, spreading it out to the edges
Dollop on the cinnamon mixture (it may need a quick stir if it's separated), then swirl it through the batter with a knife. It should sit on top of the batter, rather than sink to the bottom
Bake for 40-45 minutes until a toothpick inserted into the cake comes out mostly clean, with just a few crumbs on it. The cinnamon swirl part should still be wet and gooey whilst it's hot

For the glaze
Whilst the cake is baking, make the glaze. Mix together the icing sugar and milk with a spoon until runny and smooth.
Pour the glaze over the warm cake and spread it out evenly, letting it drip down any cracks in the cake (this is the best part to eat!)
Let it cool in the tin for around 45 minutes, then slice into 16-20 pieces and enjoy warm or cold
Enjoy!

Notes
Store in an airtight container for up to 3 days
When testing if the cake is done, make sure to test the cake only, as the apples and cinnamon swirl will still be wet and gooey
You can also make the glaze with water rather than milk if you prefer, you may just want to use slightly less to achieve the same consistency

Recipe & picture from fitwafflekitchen.com