These delicious mini apple cakes are brimming with fall spices like cinnamon, caramel, and apples. They have a a caramel apple topping, similar to an upside cake, and make the perfect fall dessert for hosting and Thanksgiving.
Need another fall dessert? Try pumpkin pudding cookies, apple banana bread, or healthy apple crisp next.
An apple cake has everything you want in a fall dessert. They’re, with a tender crumb, and piled with a caramel apple topping. Making them miniature, like these mini chocolate chip muffins, make them perfect for hosting.
It’s one of my favorite Thanksgiving desserts along with pumpkin cookies, pecan pie cobbler, and Taylor Swift chai cookies.
Whether you’re serving them for a holiday, or making them for a weekend baking project, you’re going to love these mini apple bundt cakes.
Ingredients You Need
Here are the simple ingredients you need to make these mini apple cakes. Skip to the recipe card for exact measurements.
- Brown sugar: light brown sugar, but dark works too.
- Butter: Part of the rich caramel topping.
- Honey: helps with the caramel topping texture.
- Pecans: buy pre-chopped to save time.
- Apples: I like a semi-sweet apple, like Honeycrisp, for baking.
- Flour: sub this for 1:1 gluten-free flour if needed.
- Eggs: use room temperature eggs for best results!
- Baking powder and soda: to help them rise.
- Sugar: gives the cakes sweetness.
- Vegetable oil: creates a soft, rich, and tender cake!
- Sour cream: the acid helps tenderize the cake and the higher fat levels add richness.
I love to add sour cream to gluten-free coffee cake and triple chocolate muffins too!
How to Make Mini Apple Cakes
Here are the simple steps, with photos, to make this mini apple cake recipe. Skip to the recipe card for the printable version.
Step 1. Make the Apple Topping. Melt the brown sugar, butter, and honey in a saucepan. Add the chopped apples and pecans and stir to coat.
Step 2. Make the Cake Batter. Beat the eggs and sugar then add the remaining wet ingredients. Mix the dry ingredients in a separate bowl and stir them into the batter.
Step 3. Fill the Pan. Scoop 2 tablespoons of apple mixture into a greased mini bundt pan. Spoon a heaping 1/3 cup of batter on top.
Step 4. Bake. Bake the mini apple cakes at 350 for 25-30 minutes. Cool for 5 minutes then place a wire rack on top and carefully flip.
Expert Tips
- Chop the apples small so they fit into the bottom of the pan.
- Don’t over mix the batter, which can lead to a dense cake.
- Set a piece of parchment paper on the counter to place the wire rack on top. The apple topping may drip down as they cool so this protects your counter!
- Spoon any extra filling from the bottom of the pan on top of the cakes after you flip them.
Can I Make One Large Cake?
Yes, you can make these mini cakes into one large bundt cake! Follow the instructions to make the apple topping and fill a large greased bundt pan. Pour the cake batter on top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Storage Tips
Make-Ahead: you can make the entire cake ahead of time. Cover cooled cake and refrigerate for up to 2 days. Bring it to room temperature before serving.
Freeze: wrap the entire cake in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
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Caramel Apple Mini Cakes
Save this Recipe!
Ingredients
- 1 cup light brown sugar packed
- 3/4 cup unsalted butter
- 1/3 cup honey
- 1 cup pecans coarsely chopped
- 1 1/2 cup diced apples I used Honeycrisp (about 2 apples)
- 2 1/2 cups all purpose flour gluten-free if needed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs room temperature
- 2 cups granulated sugar
- 1 cup vegetable oil
- 8 ounces full fat sour cream room temperature
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350°F. Lightly 2 (6-count) mini bundt pans with non-stick spray.
- Add the the brown sugar, butter and honey to a medium saucepan over medium-high heat and stir to melt. Stir and cook for 4 minutes, until melted and smooth. Stir in chopped pecans and apples and cook for another 2 minutes. Remove from the heat.1 cup light brown sugar, 3/4 cup unsalted butter, 1/3 cup honey, 1 cup pecans, 1 1/2 cup diced apples
- Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl.2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a separate large mixing bowl, use an electric mixer or stand mixer to beat the eggs and granulated sugar on medium to high speed for approximately 3 minutes, or until it's thick and a light yellow color.3 eggs, 2 cups granulated sugar
- Add the oil, sour cream and vanilla and beat on medium until combined. Gradually add the flour mixture, beating on low speed until smooth and just combined, being careful not to over mix.1 cup vegetable oil, 8 ounces full fat sour cream, 2 teaspoons vanilla
- Place 2 tablespoons of the pecan and apple mixture in the bottom of each bundt cup. Spoon a heaping 1/3 cup of the batter into each cup on top.
- Bake for 25-30 minutes or until a wooden toothpick inserted comes out clean. Cool cakes in pan on a rack for 5 minutes. Using a sharp knife loosen the cakes from the sides of the pan. Place wire rack on top and invert, flipping the cakes upside down to release the cakes. Place the cooling rack on a piece of parchment paper to catch any pieces of topping. Spoon any remaining pecan and apple mixture on top of cakes. Serve warm with ice cream or let cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
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I love how the specific amounts of each of the necessary ingredients are listed at every step. It makes it so much easier such a game changer thank you. I wish everyone would write their recipes like this.😊
You’re so welcome! So much easier than scrolling up to the ingredient list. I’m working on updating all of my recipes to be this way.
Just delicious. Made 1/2 batch turned out great. Wish I could upload a picture
Thanks, Barbara!
How many cakes does this recipe yield ?
This makes 6 cakes!
Can you substitute Greek yoghurt for sour cream?
Hey Diann! I haven’t tried this so I can’t say for sure. But I’d imagine using plain greek yogurt would be great.
Can you put this in a regular Bundt pan?
Hey Julie! I haven’t tried it but I’m pretty sure it would work! You’ll have to adjust the bake time to be longer!