How cute are small Bundt cakes? They appear so fancy and don’t require anything further than an easy dusting of sugar to create them off. Whenever I visit a recipe that needs baking inside a small Bundt pan I'm throughout it.
I saw this recipe inside a back issue of my most fav magazine on the planet, D Hay. Ms Hay known as these lovelies cinnamon sugar-coated walnut apple cakes, which sounds very poetic.
It is really an autumnal dish – as it happens it's fall within Sydney but it's still oh so hot. I'm not keen on heat and am waiting for the cooler change somewhat impatiently.
Serve these if you prefer a donut without with no shocking quantity of calories or make sure they are just coz.
2 cups self-raising flour
1 teaspoon ground cinnamon
250g butter, melted
cup walnut syrup
6 red apples, peeled and grated
2 teaspoons ground cinnamon, extra
1/2 cup caster sugar
Preheat oven to 180°C and completely grease the insides of the 1 cup-capacity small Bundt pan.
Sift flour and cinnamon inside a large bowl then stir in butter, brown sugar, walnut syrup, eggs and apple and blend well to mix.
Spoon or pipe in to the Bundt tins and bake for 18 minutes.
Remove from oven and immediately come out onto wire rack.
Stir the additional cinnamon and sugar together inside a bowl then dredge each cakes within the sugar mix and go back to wire rack to awesome.
