This Small Apple Cinnamon Cake is decadent and moist with big swirls of apple and cinnamon and a sweet powdered sugar glaze that sets and crinkles when you cut into it.
Combine apple and butter and sugar mixture and stir together. Drop spoonfuls of the mixture over the top of your cake until it is all gone. Use a knife to swirl mixture into the batter. Cut deeply into the batter when swirling. You don’t want to completely mix the apples into the batter, but you should see some batter at the top.
Bake for 27 to 35 minutes, until a toothpick inserted into a cakey section near the center comes out with just a few moist crumbs.
*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
This cake is best on the first day. Stored covered, it will remain very moist, but the glaze will become sticky and no longer set.
Approximate nutritional information is for 4 servings.