Preheat oven to 180°C // 355°F and line a baking tin with parchment paper.
Peel and dice the apples. Mix 50g of granulated sugar and 2 tsp of cinnamon, add the apples and toss until well coated. Set aside.
For the cinnamon swirl, mix brown sugar, 2 tbsp of cinnamon and 120g of melted butter until smooth. Set aside.
In a large bowl, mix flour, 180g of granulated sugar and baking powder. Add 300ml of milk, vanilla extract and eggs and whisk until just combined. Gently stir in 100g of melted butter.
Fold in the cinnamon apples and pour the batter into the prepared tin. Smooth out the top.
Dollop the cinnamon mixture over the batter and swirl it through with a knife.
Bake for 45–50 minutes, or until golden and a toothpick comes out clean.
Mix icing sugar and 4 tsp of milk until smooth.
Drizzle the glaze over the warm cake.
Cook it hands-free.
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