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.
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?
- 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
- 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.