Preheat the oven to 180℃, line a 9x5 inch loaf tin with baking paper. I like to brush it with a little oil/butter and set aside.

Peel, core and chop the apples into dices, transfer to a mixing bowl and add lemon juice, set aside. In another bowl add the granulated sugar and cinnamon powder, stir together and set aside.

In a large mixing bowl add the butter, sugar and beat until pale and creamy - around 3 minutes. Add the eggs and whisk until smooth.

Add half the flour, baking powder, baking soda, corn flour, salt and stir half way through. Add the buttermilk and mix into the batter. Add the other half of the flour and stir together until smooth. Layer 1/3 of the batter into the lined baking tin, spoon over the 1/2 the apples and 2 tsps cinnamon sugar. Repeat the process finishing with the cinnamon sugar on top.

Using a chopstick or butterknife, swirl the batter with the layers once and bake for 45-50 minutes or until a tooth pick inserted into the center comes our clean.

Once the cake is out of the oven, make the glaze by stirring the ingredients together. Remove the cake from the tin gently lifting the baking paper from the sides and transfer to a wire rack.

Pour over the glaze on the warm cake and let it cool/set. As the glaze sets, the top will set and harden but ooze into the cake.

Once it is cooled, slice into it and serve with a glass of milk or coffee. Serve it with my apple pie latte as well and enjoy.