Peel, core, and dice your apples into small chunks (about ½-inch pieces).

In a small bowl, toss them with 2 tablespoons of sugar and 1 teaspoon of cinnamon until evenly coated.

Set aside while you prep the rest. This lets the cinnamon and sugar soak in a bit.

Pro Tip: If your apples seem a little dry or underripe, you can briefly sauté them in a pan with a tiny pat of butter to soften slightly before using.

In a small bowl, stir together 1/3 cup brown sugar and 1 teaspoon cinnamon.

Set it aside. You’ll layer this into the batter later for that delicious swirl.

In a large mixing bowl, cream together 1/2 cup softened butter and 2/3 cup granulated sugar using a hand mixer or stand mixer on medium speed. Mix for about 2–3 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each.

Stir in the vanilla extract.

In a separate bowl, whisk together the flour and baking powder.

Add the dry ingredients to the wet in two parts, alternating with the milk. Start with flour, then half the milk, the rest of the flour, and finish with the remaining milk.

Mix just until everything is combined — don’t overmix.

Pro Tip: Overmixing can make the cake tough instead of tender. Stop as soon as the flour disappears!

Grease your 8x8 or 9x9 inch baking pan (or line with parchment paper for easier cleanup).

Spread half the batter evenly into the pan. Use a spatula to smooth it out.

Sprinkle half the cinnamon-sugar mixture on top of the batter.

Add half the apple mixture over that, spreading it out evenly.

Repeat the layers: remaining batter, cinnamon-sugar, and apples on top.

Gently press the top apple pieces down just a bit so they sink slightly into the batter.

Preheat your oven to 350°F (175°C) if you haven’t already.

Bake the cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10–15 minutes before adding the glaze.

Pro Tip: If the top starts browning too quickly before the center is done, loosely cover it with foil for the last 10 minutes.

In a small bowl, whisk together the powdered sugar with 1 tablespoon of milk. Add more milk as needed, a few drops at a time, until it’s pourable but not watery.

Drizzle the glaze over the slightly warm cake using a spoon or fork.