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Mini Apple Cake Recipe

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★★★★★

4.7 from 103 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dinewithlily.com/mini-apple-cake-recipe/