Ingredients
Method
- Preheat the oven to 350°F (175°C). Line an 8x10-inch baking pan with parchment paper.
For the apples
- In a small bowl, whisk together the granulated sugar and cinnamon. Add the diced apples and toss to coat. Set aside.
For the cinnamon swirl
- In another small bowl, stir together the brown sugar, cinnamon, and melted butter until well combined. Set aside.
For the cake
- In a large mixing bowl, whisk together the flour, granulated sugar, and baking powder.
- Pour in the milk, vanilla extract, and eggs. Whisk until just combined, then gently fold in the melted butter using a rubber spatula.
- Fold in the coated apples, then pour the batter into the prepared pan and spread it evenly.
- Drop spoonfuls of the cinnamon mixture over the batter (stir it first if it has separated). Use a knife to gently swirl it through the batter; it should stay mostly on top.
- Bake for 40-45 minutes, until a toothpick inserted into the cake (not the swirl) comes out with just a few moist crumbs. The cinnamon swirl will remain gooey.
For the glaze
- While the cake bakes, make the glaze: whisk together the powdered sugar and milk until smooth and runny.
- Pour the glaze over the warm cake and spread it evenly, letting it drip into any cracks.
- Let the cake cool in the pan for about 45 minutes, then slice into 16-20 pieces. Serve warm or at room temperature.
Nutrition
Notes
Store in an airtight container at room temperature for up to 3 days.
When testing for doneness, insert the toothpick into the cake part only, as the apples and swirl will stay moist.
For a dairy-free glaze, substitute the milk with water, using slightly less to achieve the same consistency.
You can use any baking apple, but Granny Smith or Honeycrisp hold their shape well.
Let the cake cool completely before slicing if you want cleaner pieces.
The cake is delicious on its own, but a scoop of vanilla ice cream makes it extra special.
Double the glaze if you like a thicker layer on top.