Ingredients

For the apples

• 45 g granulated sugar
• 1 tsp cinnamon
• 2 apples peeled & diced

For the cinnamon swirl

• 150 g light brown sugar
• 2 tbsp cinnamon
• 120 g unsalted butter melted

For the cake

• 360 g plain flour
• 200 g caster sugar
• 4 tsp baking powder
• 300 ml whole milk
• 1 tsp vanilla extract
• 2 large eggs lightly beaten, room temperature
• 110 g unsalted butter melted & cooled slightly

For the glaze

• 200 g icing sugar
• 40 ml whole milk

Instructions

• Preheat the oven to 180C (160C fan) and line an 8×10″ 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 unhtil 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

Nutrition