How cute are mini Bundt cakes? They look so fancy and don’t require anything more than a light dusting of sugar to set them off. Whenever I see a recipe that requires baking in a mini Bundt pan I am all over it.
I saw this recipe in a back issue of my most fav magazine in the world, Donna Hay. Ms Hay called these lovelies cinnamon sugar-coated maple apple cakes, which sounds very poetic.
This is an easy cake recipe to make and would be perfect for a morning tea or dessert.
These mini bundt cakes are similar to a baked cinnamon doughnut – without the shocking amount of calories.
GATHER:
2½ cups self-raising flour
1 teaspoon ground cinnamon
250g butter, melted
¾ brown sugar
½ cup maple syrup
4 eggs
6 red apples, peeled and grated
2 teaspoons ground cinnamon, extra
1/2 cup caster sugar
LET’S GET TO IT
Preheat oven to 180°C and thoroughly grease the insides of a 1 cup-capacity mini Bundt pan with a non-stick baking spray.
Sift flour and cinnamon in a large bowl then stir in butter, brown sugar, maple syrup, eggs and apple and mix well to combine.
Spoon or pipe batter into the Bundt tins and bake for 18 minutes.
Remove from oven and straight away turn out onto wire rack.
Stir the extra cinnamon and sugar together in a bowl then dredge each cakes in the sugar mix and return to wire rack to cool.
the hungry mum 