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Pre heat oven to 180C and line the bottom of a 20-22cm cake tin.
In an electric mixer, beat butter and sugar until light and fluffy. Butter should be cool but slightly soft to touch.
Incorporate eggs one at a time beating well after each addition. Room temperature eggs work best.
Stir in sour cream, milk and vanilla.
Sift in flour and cinnamon and add a pinch of salt and stir until just combined.
Stir in apples. The batter will be thick- that’s what we’re after.
Bake in the oven for 30-35 minutes or until a skewer inserted comes out with a few moist crumbs but not wet.
To make the icing beat cool, slightly soft butter with cream cheese until light- about 4-5 minutes. Add powdered sugar and continue beating for 1-2 minutes.
Make cinnamon swirl by combining ingredients in a saucepan and gently heating until sugar is dissolved.
Assemble cake by putting dots of cinnamon swirl on top of icing and making little patterns in whatever way feels good.