Preheat the oven to 325°F. Line a 9 x 5 loaf pan with parchment paper. Allow the parchment to hang over the sides of the cake by an inch or two for easy removal of the cake once baked. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and light brown sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.

Add the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl as needed.

Add the vanilla and mix to combine.

In a medium bowl, whisk together the flour, baking powder, spices and salt.

Add the dry ingredients to the butter and egg mixture, alternating with the apple cider. Begin and end with the dry ingredients.

Remove the bowl from the mixer and use a large spatula to gently fold in the grated apple. Do not overmix.

Transfer the batter to the prepared loaf pan and bake in the center rack of the oven for 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. If the cake is browning too quickly at the end of the baking cycle, use a large piece of aluminum foil to tent the top of the cake.

Remove the cake from the oven and allow to cool in the pan for 15 minutes. Use the parchment paper overhang to carefully remove the cake from the pan and cool completely on a wire rack before glazing.

In a medium bowl, sift in the powdered sugar.

Add the cream or milk and the cinnamon. Whisk to combine. It should be smooth and lump free. If the glaze is too thin, add more powdered sugar. If too thick add more heavy cream or milk.

Drizzle on top of the cooled cake.