Betty's Apple, Maple and Cinnamon Bunt Cake

Betty's Apple, Maple And Cinnamon Bunt Cake Recipe

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Betty Bramanis


A dense cake flavoured with maple extract and cinnamon, dotted with plenty of apple peices - one of my husband's faves.

Serve warm (with custard and/or ice cream) or cold (as is). Travels well and serves about 16-18 slices. Can be made the day before. No icing needed.


☆☆☆☆☆ 0 votes

16-18 slices
15 Min
55 Min


  • ·
    4 cups chopped and peeled apples (small chunks)
  • ·
    1 cup vegetable oil (not olive)
  • ·
    4 eggs, at room temp.
  • ·
    1 cup sugar
  • ·
    1 cup brown sugar
  • ·
    1/4 cup orange juice
  • ·
    1 tablespoon maple extract
  • ·
    3 cups flour
  • ·
    3 teaspoons baking powder
  • ·
    1 teaspoon cinnamon
  • ·
    1/4 teaspoon salt

How to Make Betty's Apple, Maple and Cinnamon Bunt Cake


  1. Pre-heat oven for 350oF (175oC). Well grease a 10 inch (25cm) bunt tin and set aside. Peel, core and dice the apples. Set aside.
  2. In a large bowl, beat the oil, eggs, orange juice, maple extract and sugars together until smooth. About 2-3 minutes.
  3. Add in the flour, cinnamon, salt and baking powder. Beat until incorporated. Fold in the apples. The mixture will be chunky and sort of thin - this is right.
  4. Pour the batter into the prepared tin. Bake in the pre-heated oven for 55-65 minutes or until it springs back when touched. Cool in the tin for 10 minutes. Cool completely on a wire rack.

Printable Recipe Card

About Betty's Apple, Maple and Cinnamon Bunt Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Australian
Dietary Needs: Vegetarian Dairy Free Soy Free
Other Tag: Heirloom

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