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Preheat oven to 180°C // 355°F and line a baking tin with parchment paper.
Peel and dice the apples. Mix sugar and cinnamon, add the apples and toss until well coated. Set aside.
For the cinnamon swirl, mix brown sugar, cinnamon and melted butter until smooth. Set aside.
In a large bowl, mix flour, sugar and baking powder. Add milk, vanilla and eggs and whisk until just combined. Gently stir in the 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 milk until smooth.
Drizzle the glaze over the warm cake.