Preparation

• Preheat the oven to 180C (160C fan) and line an 8x10" baking tray with non-stick baking paper.
• 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.
• In a small bowl, whisk together the sugar, cinnamon, and melted butter with a spoon until fully combined, then set aside.
• 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.
• Bake for 40-45 minutes until a toothpick inserted into the cake comes out mostly clean, with just a few crumbs on it.
• 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.
• Let it cool in the tin for around 45 minutes, then slice into 16-20 pieces and enjoy warm or cold.