Maple Apple Mini Cakes

I’m a child of the fall. This is the figurative and literal sense. I was born in the fall, and I am drawn to the scents, sights, sounds, and smells of the autumn as well. The theme for my ‘dream’ wedding would be fall-themed as well: multi-coloured maple leaves carefully and thoughtfully strewn on tables, centrepieces featuring ruby red apples and for the main dish – a family-sized portion of coq au vin or beef stew. And maple. The smell of maple syrup would be wafted through the warmly lit reception hall and it would be put on every table as a gravy-style condiment.

It is no wonder that even in the heat of summer, I was inspired to make these cinnamon-sugar coated maple apple cakes (c/o Donna Hay). In retrospect, I would have added some toasted pecans to that delicious mess – perhaps topped each mini-cake with one? And I would have upped the amount of maple syrup for sure. There’s definitely a trick to coating these babies – when they say, “coat while warm” – seriously, coat while warm. Frantically pressing cinnamon-sugar on lukewarm cakes = not fun. But eating these cakes = very fun! And delicious!

Cinnamon-Sugar Coated Maple Apple Cakes

2 1/2 cups self-rising cake flour
1 teaspoon cinnamon
250g butter, melted
1 cup brown sugar
1/2 cup maple syrup
4 eggs
6 red apples, grated
2 teaspoons cinnamon + 1 cup sugar

Preheat oven to 350F.

Stir together flour and cinnamon.
Add butter, brown sugar, maple syrup, eggs and apples and mix until combined.
Spoon into tins and bake about 27 minutes (mine took about 15-20 min in mini-muffin tins).

Toss together cinnamon and sugar for coating, and coat cakes while warm.

Obviously the original instructions were much more details than above – but this was my summary of the steps – and it really is that easy!