I’ve been gazing at photos of Donna Hay’s Cinnamon Sugar-Coated Maple Apple Cakes for ages now (from issue 44). Yesterday, armed with my fabulous new cinnamon, I made 12 darling little bundt cakes.
They received a generous dusting of cinnamon superfine sugar.
Which colored them slightly pinkish.
They tasted absolutely divine.
And with all the butter, eggs and maple syrup,
they weighed approximately 2 lbs. each.
Jenn : )
