Sugar-Coated Maple Apple Petit Bundt

February 10, 2015


The original recipe is from Donna Hay’s recipes. For my recent birthday, my husband and young daughter surprised me with Donna Hay’s Classics 2 book, from which I have been baking for the past few weeks. If you follow Donna Hay (as I do) for her unique sweets and desserts, you will want to add this book to your cookbook collection.

These Sugar-Coated Maple Petit Bundts are perfection.

Sugar Cinnamon Coated Apple Mini Bundt | Au Petit Goût

 

In an upcoming post, I will share with you one of the recipes that I loved, which features ground almond meal. I have added a pic on Flickr. It shines for its simplicity, which is a core reason why I turn to Donna’s repertoire often.

For this recipe, red apple, high-quality maple syrup and brown sugar make for a spongy and well-balanced batter that will almost crumble when you divide the little  sugar-coated maple apple bundts in half, as I did with my daughter. Soak them in warm milk or simply pair them with a good Port; my husband, daughter and I have celebrated once again a simple yet sublimely delicious recipe for those who love sponge-style cakes. It doesn’t get any better that this.  Does it?

Elizabeth Gaubeka Food Styling and Photography
Elizabeth Gaubeka Food Styling and Photography
Elizabeth Gaubeka Food Styling and Photography
Elizabeth Gaubeka Food Styling and Photography
Elizabeth Gaubeka Photography
Elizabeth Gaubeka Food Styling and Photography

Sugar-Coated Maple Apple Mini Bundt | Au Petit Goût

Enjoy these delicious individual mini cakes with your loved ones, as nothing unites us more than sharing our food with them. Until next time.
Cinnamon Sugar-Coated Maple Apple Mini Cakes
 
Cook time
Total time
 
Original recipe and credit is Donna Hay Recipes.
:
: Dessert
: Australian
Serves: 12
  • 2½ cups self-raising flour, sifted
  • 1 teaspoon ground cinnamon
  • 250g butter, melted
  • 1 cup brown sugar
  • ½ cup (175g) maple syrup
  • 4 eggs
  • 6 red apples, peeled and grated - I used only 3 apples
  • 2 teaspoons ground cinnamon, extra (optional) I omitted this.
  • 1 cup caster (superfine) sugar
  1. 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.

 

2 comments on “Sugar-Coated Maple Apple Petit Bundt”

  • Oh! Beverly! Thanks so much for stopping by and for your sweet comments! I’m also a big fan of your work. Hope to see you here again and will stay in touch via Flickr. xx Elizabeth

  • Beverly says:

    What a cute little tart, and very tasty looking in your gorgeous presentations. I’m totally swooning over your stunning images of the eggs…the best I’ve seen in soft shades of white. Love the delicate pinch of green leaf and flower among the food…beautiful work with photos and food!! Have a wonderful week, and Valentine’s Day!

    Beverly/LavenderBleu (from Flickr)

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