Doughnuts are the devil. They are probably the hardest baked good to resist, especially when they are made right. You know what I'm talking about. Try having doughnuts in your house without them calling out to you until every-single-one is gone. This recipe is pretty close to the real thing without all the nasty frying and colossal amounts of guilt. I think you'll love the cinnamon sugar crunch and the nice moist inside of these cakes. This recipe calls for self-raising flour but I never have that around so I substituted it with all purpose flour, baking powder and salt. If you have self-raising flour just use 2 ½ cups of it and omit the baking powder and salt. The original recipe used 12 greased 1-cup capacity bundt pans but I used mini muffin tins so I had bite-sized cakes. They taste just like doughnuts and are so addicting with the crunch of the sugar. If using the mini muffin tin bake for approximately 12-15 minutes or until nicely browned on the top and bottom. This recipe came from Donna Hay.
Cinnamon sugar-coated maple apple cakes
2 ½ cups self raising flour OR 2 1/2 cups all purpose flour and 3 1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
250 grams melted butter
1 cup brown sugar
½ cup maple syrup
6 red apples, peeled and grated
2 tsp cinnamon
1 cup superfine sugar
Preheat oven to 350 degrees
Grease a mini muffin tin and set aside.
Place the flour, cinnamon, baking
powder and salt in a bowl and combine.
Add the butter, brown sugar, maple syrup, eggs and apple to the flour mixture and stir well to combine.Combine the superfine sugar and cinnamon in a bowl.
Spoon the batter into your greased pan and bake for 20
minutes or until a skewer comes out clean.
Turn the cakes out immediately and coat the cakes in the cinnamon sugar.