JUNE 25, 2009


This past Tuesday I had a meeting with the Principal of Eli’s future middle school.  I couldn’t go empty handed!

I was reading my Donna Hay magazine and I came to the chapter; “Queen of Cakes”.  The photos are GORGEEZMO and each and every recipe looked better than the next. I will, ultimately, be making them all. Yet, the cinnamon sugar-coated maple apple cakes jumped out at me.

When the three woman in the meeting took their first bite of their little individual cakes, they moaned! Enough said!

Cinnamon Sugar Coated Maple Apple Cakes
yield: 12 individual size bundt cakes
adapted from Donna Hay Magazine

2 1/2 cups self-raising flour-sifted
1 tsp. ground cinnamon
250g butter, melted(i used my digital scale)
1 cup brown sugar
1/2 cup maple syrup
4 eggs
6 red apples, peeled and grated(i used fuji’s)
2 tsp. ground cinnamon, extra
1 cup caster (superfine) sugar
• preheat oven to 355*.
• place flour and cinnamon in bowl and mix to combine.
• add the butter, brown sugar, maple syrup, eggs, and apple. mix well to combine.
• spoon into a well greased(I coated with butter and sprinkled a bit of flour in the molds), 1 cup-capacity bundt tins.
• bake for 25-27 minutes or until a toothpick inserted into the center comes out clean. cooked when tested with a skewer.
• let rest 10 minutes. while hot, remove them from the bundt tin and turn out onto a wire rack
• place extra cinnamon and sugar in a bowl and mix to combine.  coat the cakes in the sugar and cool.