• Preheat the oven to 200℃/390℉ or 180℃ fan and spray a patty pan tray lightly with cooking spray

Apple filling

• Place the diced apple, brown sugar, cinnamon and water in a small saucepan over medium heat. Bring to a boil, then simmer uncovered, stirring occasionally until tender (approx 15 minutes). If the water evaporates before 15 mins, add a little more water.
• Mash the apples and set aside to cool slightly, while you make the cake batter

Cake batter

• In a medium sized mixing bowl, cream the butter and caster sugar with a handheld mixer, until light and fluffy.
• Add the egg and vanilla, then mix until well combined
• Now add the flour and milk alternately, ½ of each at a time. Fold in each addition gently, using a spatula, until just combined
• Scoop a teaspoon of batter into the prepared tray, into each of the 12 cavities and gently spread it to fill the base
• Place a small teaspoon of apple filling into the centre of each cavity, pushing it into the batter slightly
• Top with another small teaspoon of cake batter and gently tap and spread the batter over the apple.
• Bake for 12 minutes, until lovely and golden, then remove from oven and cool in the tray.
• Remove cooled cakes from the tray -if they don't come out easily, guide them out with a large dessertspoon

Vanilla glaze

• Bring about 1 cup of water in a small saucepan to a simmer
• In a small, heatproof bowl, combine the icing sugar, milk and vanilla, then place into the saucepan (without it touching the water) and stir the mixture until it's thin enough to drizzle
• Use a teaspoon to drizzle glaze onto each of the apple cakes, then sprinkle with cinnamon

Storage

• Apple Cakes can be stored in an airtight container, with a sheet of baking paper to separate each layer. They will last 3 days in the fridge and 3 months in the freezer