Mini Apple Cake Recipe
Introduction
These Mini Apple Cakes are a delightful fall treat featuring tender cake topped with a rich caramelized apple and pecan mixture. Perfect for portion-controlled indulgence, they combine warm spices and a buttery topping that will have everyone reaching for seconds.
Ingredients
- 1/2 cup light brown sugar (dark brown sugar works too)
- 1/4 cup butter
- 1 tablespoon honey
- 1/2 cup chopped pecans (pre-chopped saves time)
- 1 cup chopped apples (semi-sweet variety like Honeycrisp)
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free flour)
- 2 large eggs, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup sour cream
Instructions
- Step 1: Make the apple topping by melting brown sugar, butter, and honey together in a saucepan over medium heat. Stir in the chopped apples and pecans until well coated, then remove from heat.
- Step 2: Prepare the cake batter by beating the eggs and sugar together until combined. Add the vegetable oil, sour cream, and mix well. In a separate bowl, whisk together the flour, baking powder, and baking soda, then gently stir the dry ingredients into the wet until just combined.
- Step 3: Grease a mini bundt pan and spoon about 2 tablespoons of the apple topping into the bottom of each mold. Carefully spoon a heaping 1/3 cup of the cake batter over the apple mixture in each cup.
- Step 4: Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted in the cake portion comes out clean. Let the cakes cool for 5 minutes, then place a wire rack on top of the pan and carefully flip to release the cakes with the apple topping on top.
Tips & Variations
- Chop the apples into small pieces so they fit neatly at the bottom of the pans and bake evenly.
- Avoid over-mixing the batter to keep the cakes light and tender instead of dense.
- Place a piece of parchment paper under the wire rack when flipping to catch any drips from the caramel topping and protect your countertop.
- Spoon any leftover apple topping from the pan over the cakes once flipped for extra flavor and presentation.
Storage
You can make these mini apple cakes ahead of time. Once cooled, cover them and refrigerate for up to 2 days. Bring to room temperature before serving for best texture and flavor. To freeze, wrap the cakes tightly in plastic wrap and store for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of apple?
Yes, you can use any apple that holds its shape when baked, like Fuji, Gala, or Granny Smith. Honeycrisp is great for a balance of sweetness and texture.
Can I make these mini apple cakes dairy-free?
Yes, substitute the butter with a dairy-free margarine and use a non-dairy sour cream alternative. Ensure all other ingredients are dairy-free as well.
PrintMini Apple Cake Recipe
These Mini Apple Cakes feature a rich caramel apple topping with pecans, nestled atop a tender, moist vanilla cake. Perfectly portioned as individual mini bundt cakes, they combine the sweetness of honeycrisp apples, brown sugar, and honey with a soft, flavorful cake base. Ideal for dessert or an elegant snack, these cakes bring cozy autumn flavors into charming single servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 mini apple cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Apple Topping
- 1/2 cup light brown sugar
- 3 tablespoons unsalted butter
- 1 tablespoon honey
- 1 cup chopped Honeycrisp apples (small dice)
- 1/2 cup chopped pecans
Cake Batter
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or 1:1 gluten-free flour substitute)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Instructions
- Make the Apple Topping: In a small saucepan over medium heat, combine the light brown sugar, unsalted butter, and honey. Stir continuously until the mixture melts and becomes smooth and bubbly. Remove from heat and add the chopped apples and pecans, stirring gently to coat all pieces evenly in the caramel mixture.
- Prepare the Cake Batter: In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Add the vegetable oil, sour cream, and vanilla extract, mixing until just combined. In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually fold the dry ingredients into the wet batter, stirring gently until just incorporated to prevent toughening the batter.
- Fill the Mini Bundt Pans: Grease the mini bundt pans thoroughly to prevent sticking. Spoon about 2 tablespoons of the apple topping into the bottom of each pan. Carefully spoon a heaping 1/3 cup of the cake batter over the apple mixture in each mold, spreading gently to cover.
- Bake the Cakes: Preheat the oven to 350°F (175°C). Place the mini bundt pans on a baking sheet and bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow to cool in the pans for 5 minutes.
- Invert and Cool: Place a wire cooling rack on the counter covered with parchment or wax paper to catch drips. Carefully invert each mini cake onto the rack so the apple topping is on top. Spoon any extra filling left in the pan over the top of the cakes. Let cool completely before serving.
Notes
- Chop apples finely so they fit smoothly into the mini bundt pan bottoms.
- Do not overmix the batter to ensure a tender cake rather than a dense texture.
- Use parchment paper under the wire rack during cooling to catch any drips from the caramel topping.
- Extra apple topping can be spooned over the cakes after flipping for added flavor and presentation.
- Store cooled cakes covered in the refrigerator for up to 2 days or freeze wrapped for up to 2 months.
- Bring chilled or frozen cakes back to room temperature before serving for best texture and flavor.
Keywords: mini apple cake, apple dessert, caramel apple cake, individual cakes, mini bundt cake, fall dessert, apple pecan cake
