Recipe by: Tanya Watts

Source: adapted from Donna Hay magazine

Makes ~25 pieces

Note these are baked not fried


  • 2 ½ (375 g) cups self-raising flour
  • 1 tsp ground cinnamon
  • 250 g unsalted butter, melted
  • ¾ cup (130 g) brown sugar
  • ½ cup (175 g) maple syrup
  • 4 eggs
  • 6 red apples, peeled and grated
  • 2 tsp ground cinnamon, extra
  • ½ cup (110 g) caster sugar


Preheat oven to 180 C (350 F)

  • Thoroughly grease the insides of a one-cup capacity mini Bundt pan (alternatively use a muffin pan).
  • 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 into the Bundt tins.
  • Bake for 18 minutes or until an inserted skewer comes out clean.
  • Remove from oven and straight away turn onto a wire rack.
  • Stir the extra cinnamon and sugar together in a bowl, then dredge each cake in the sugar mix and return to wire rack to cool.
  • Serve warm or at room temperature.

Download PDF here (more photos in this PDF): Australian Cinnamon Sugar Coated Maple Apple Cakes Tanya Watts