Today we got together with family for an Easter Sunday afternoon bbq and I decided to bake a Cinnamon sugar-coated maple apple cake. All was going well until I turned it out onto a wire rack and part of the cake stuck to the bundt tin. Disaster! I now know to let it cool for longer than I did. It still tasted good though despite the mountainous landscape look on one half of the cake. So forgive me for only showing the good side of the cake above.
The recipe is below. The original by Donna Hay makes 12 smaller bundt cakes however I chose to make a larger cake which meant setting the oven to 160˚C and baking it for 60mins.
Cinnamon sugar-coated maple apple cake
• 2 1/2 cups (375g) self-raising flour, sifted
• 1 tsp ground cinnamon
• 250g butter, melted
• 1 cup (175g) brown sugar
• 1/2 cup (175g) maple syrup
• 4 eggs
• 6 red apples, peeled and grated
• 2 tsp ground cinnamon, extra
• 1 cup (220g) caster (superfine) sugar
Preheat oven to 180˚C (355˚F). Place the flour and cinnamon in a bowl and mix to combine. Add the butter, brown sugar, maple syrup, eggs and apple and mix well to combine. Spoon into 12 x well greased 1 cup-capacity (250ml) bundt tins. Bake for 20 minutes or until cooked when tested with a skewer. Turn out immediately. Place the extra cinnamon and sugar in a bowl and mix to combine. Coat the cakes in the sugar and cool. Makes 12.