Caramel Apple Mini Cakes

a mini apple cake with apple pecan caramel topping next to slices of apples.

4.07 from 45 votes

These apple mini cakes make the perfect fall dessert! They're easy to make and full of apples, pecans, and caramel.

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Prep Time15

Cook Time30

Total Time45

Servings: mini cakes

Author: Molly

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

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.

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.

Nutrition

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