•  2½ cups (375g) self-raising (self-rising) flour, sifted
•  1 teaspoon ground cinnamon
•  250g butter, melted
•  1 cup (175g) brown sugar
•  ½ cup (175g) maple syrup
•  4 eggs
•  6 red apples, peeled and grated
•  2 teaspoons ground cinnamon, extra
•  1 cup (220g) caster (superfine) sugar

  Preheat oven to 180°C (355°F). Place the flour and cinnamon in a bowl and mix to combine. Add the butter, brown sugar, maple syrup, eggs and apple and mix well to combine. Spoon into 12 x well greased 1 cup-capacity (250ml) Bundt tins. Bake for 20 minutes or until cooked when tested with a skewer. Turn out immediately. Place the extra cinnamon and sugar in a bowl and mix to combine. Coat the cakes in the sugar and cool. Makes 12.