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A lifted slice of glazed apple cinnamon swirl cake showing its tender apple-studded crumb.
Ilina

Apple Cinnamon Swirl Cake with a Simple Milk Glaze

A tender apple cake with buttery brown-sugar cinnamon swirls and a simple milk glaze.
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Ingredients Method Notes

Ingredients
  

For the apples
  • 2 apples
  • 50 g granulated sugar
  • 2 tsp cinnamon
For the cinnamon swirl
  • 150 g light brown sugar
  • 2 tbsp cinnamon
  • 120 g melted butter
For the cake
  • 350 g flour
  • 180 g sugar
  • 4 tsp baking powder
  • 300 ml milk
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 100 g melted butter
For the glaze
  • 100 g icing sugar
  • 4 tsp milk

Method
 

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

Notes

Oven: 180°C / 355°F. Bake for 45–50 minutes, or until golden and a toothpick comes out clean.
Keep the butter for the swirl separate from the butter for the cake. Swirl gently rather than blending the cinnamon mixture completely into the batter. The original recipe does not specify a tin size, yield or fan-oven adjustment.