What type of apples work best for this recipe?

Granny Smith or Honeycrisp apples work wonderfully as they hold their shape when baked and provide a nice sweet-tart flavor contrast.

Can I make these ahead of time?

These cakes are best served fresh and warm when the cinnamon sugar coating is at its crispiest, but they can be stored covered for up to 2 days. Want to gift this recipe? Print & mail a recipe card with The Letter Pilot .

Can I substitute the maple syrup?

You can use honey or golden syrup instead of maple syrup, but the maple flavor is what makes these cakes special, so try to use real maple syrup if possible.

Can I freeze these maple apple cakes?

Yes, wrap individually and freeze up to 2 months. Reheat in a warm oven and roll again in fresh cinnamon sugar if needed.

Cinnamon Sugar Coated Maple Apple Cakes Recipe

I saw this recipe in a Donna Hay cookbook a while ago and thought to myself, that looks good I should make that – I really wish I hadn't waited so long to make this as I think it is hands down one of the best recipes I've ever made. I even printed this recipe as a card and mailed it to a friend using The Letter Pilot — such an easy way to share desserts by post.

It's super easy i.e. throw it all in a mixing bowl and stir, and it is so so tasty! These little cakes are like the love child of a cinnamon doughnut and a maple apple muffin — sugary crust outside, tender spiced apple inside. They're so delicious it's hard to stop at 3 let alone 1! Trust me, you MUST try this recipe as soon as you can.

🍎 Cinnamon Sugar Coated Maple Apple Cakes (with Maple Syrup & Apples)

Recipe by Donna Hay

Ingredients:

– 2 1/2 cups self raising flour, sifted – 1 tsp ground cinnamon – 250g butter, melted – 1 cup brown sugar – 1/2 cup maple syrup – 4 eggs – 6 red apples, peeled and grated – 2 tsp ground cinnamon, extra – 1 cup caster sugar

Method:

Preheat oven to 180 degrees celcius. Put the flour and sugar in a large mixing bowl and stir to combine. Add the butter, brown sugar, maple syrup, eggs and grated apple and mix to combine. Spoon into well greased bundt tins and cook for 20mins or until cooked when tested with a skewer. To make the cinnamon sugar mix the extra cinnamon and caster sugar in a bowl and set aside. When the cakes are cooked, turn them out immediately and coat in the cinnamon sugar. Serve warm.

The original recipe says to spoon into 12 x 1 cup capacity bundt tins, however I had a mini bundt tray which worked just as well, probably cuter! That meant that rather than 12 cakes I actually got about 28 mini bundt cakes, about the size of doughnuts.

This recipe is one of my all-time favorites — and once you try them, you'll understand why.

Enjoy! x

Love apple desserts? Try our Caramel Apple Upside Down Cake with Crème Anglaise for another cozy autumn treat.