For the apples
• ¼ cup granulated sugar (scant; or 3 Tbsp + 2 tsp)
• 1 tsp cinnamon
• 2 apples, peeled and diced
For the cinnamon swirl
• ⅔ cup packed light brown sugar
• 2 Tbsp cinnamon
• ½ cup (1 stick) unsalted butter, melted (plus about 1 tsp extra if you want to hit 120 g exactly)
For the cake
• 3 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (caster sugar is closest to superfine; regular granulated works)
• 4 tsp baking powder
• 1¼ cups whole milk
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten, room temperature
• ½ cup (1 stick) unsalted butter, melted and cooled slightly (110 g is just under 1 stick)
For the glaze
• 1⅔ cups powdered sugar (confectioners’ sugar)
• 2 Tbsp + 2 tsp whole milk (40 ml)
Spoon flour and powdered sugar into the cup and level; pack the brown sugar. If you have a scale, the original gram amounts will be more consistent.
