Monday, June 15, 2009

cinnamon sugar-coated maple apple cakes

That name is a mouthful, but so are these:

In a word, YUM! The recipe came from the April/May 2009 issue of Donna Hay Magazine, a new discovery for me and quite a staple here Down Under. It's autumn/turning winter here, so comfort foods are increasingly on our minds (and in our bellies!). Warm baked goods have double the appeal now that it's around 60 degrees in the house. Somehow the smell makes you feel warmer before you even get to the food...not that these will let you down! These cakes are seriously delicious! Not too sweet, they make an absolutely perfect companion for a morning or afternoon cuppa. For you Northern Hemisphere folks in the early throes of summer heat, squirrel this recipe away for a few months. You will thank me in October.

cinnamon sugar-coated maple apple cakes

2.5 cups self-raising flour, sifted
1 tsp ground cinnamon
250g butter, melted (that's 2 sticks for you Americans)(I never called these health-food)
1 cup brown sugar
1/2 cup maple syrup
4 eggs
6 red apples, peeled and grated (this amount is very ambiguous; apples I bought were big so I used 3 with great results)

2 tsp ground cinnamon
1 cup caster (superfine) sugar

Preheat oven to 180 C (350 F).
Place flour and cinnamon in a bowl and mix to combine.
Add butter, brown sugar, maple syrup, eggs and apple. Mix well to combine.
Spoon into greased 1 cup capacity (250mL) Bundt tins. (I used 6 larger Bundt tins and 10 regular muffin cups)
Bake for 20 minutes or until tester comes out clean.
Turn out immediately onto wire rack.
Place extra cinnamon and caster sugar in bowl and mix to combine. Coat the cakes in the cinnamon sugar and cool.
I recommend serving them slightly warm! Delicious!

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