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3.9 from 38 votes

Caramel Apple Mini Cakes

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12


  • 1 cup brown sugar packed
  • 3/4 cup unsalted butter
  • 1/3 cup honey
  • 1 cup coarsely chopped pecans
  • 1 1/2 cup dices apples about 2 apples
  • 2 1/2 cups all purpose flour
  • 3 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 8- ounce carton sour cream
  • 2 teaspoons vanilla


  • Preheat oven to 350 degrees. Lightly coat a mini bundt pan with non-stick spray and set aside.
  • In a medium saucepan over medium-high heat combine brown sugar, butter and honey. Heat about 4 minutes until melted and smooth. Stir in chopped pecans and apples and stir for another 2 minutes. Remove from heat and set aside.
  • In a medium mixing bowl, combine the flour, baking powder and baking soda and set aside.
  • In a large mixing bowl beat eggs and granulated sugar on medium to high speed for approximately 3 minutes, or until it's thick and a light yellow color. 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 overmix.
  • 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. Spoon any remaining pecan and apple mixture on top of cakes. Serve warm with ice cream or let cool.