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These caramel apple mini cakes transform ordinary fall apples into decadent personal-sized bundt cakes. The warm caramel pecan apple topping cascades down the sides, creating the perfect balance of sweetness with hints of honey and vanilla. Each bite delivers moist cake with pockets of apple goodness that will have everyone asking for seconds.
I first made these mini cakes for a fall dinner party, and they disappeared faster than any dessert I've ever served. Now they're requested at every autumn gathering, and I often make extra for neighbors because they're so shareable.
Ingredients
- Light brown sugar: Provides a deep molasses flavor that creates the caramel base
- Unsalted butter: Gives richness and allows you to control the salt level in the recipe
- Honey: Adds a floral sweetness that complements the apples perfectly
- Pecans: Offer a buttery crunch that contrasts with the soft cake
- Honeycrisp apples: Hold their shape during baking while providing natural sweetness
- All purpose flour: Creates the perfect texture for these mini cakes
- Baking powder and baking soda: Work together for the ideal rise
- Salt: Balances the sweetness and enhances all other flavors
- Room temperature eggs: Incorporate better for a fluffier cake texture
- Granulated sugar: Sweetens while providing structure to the cake
- Vegetable oil: Keeps the cake moist for days
- Full fat sour cream: Adds tanginess and incredible moisture
- Vanilla extract: Rounds out all the flavors with its warm aromatic notes
Step-by-Step Instructions
- Prepare the Caramel Apple Mixture:
- Heat brown sugar, butter and honey in a saucepan over medium high heat for exactly 4 minutes. Watch carefully as it bubbles and transforms into a golden caramel. Add the pecans and diced apples, continuing to cook for 2 more minutes until the apples just begin to soften but still maintain their shape. The mixture will smell incredibly fragrant at this point.
- Create the Cake Batter Base:
- Whisk together the dry ingredients in one bowl to ensure even distribution of leavening agents. In a separate larger bowl, beat eggs and sugar until the mixture becomes noticeably lighter in color and thicker in texture. This aerates the batter for a tender crumb. Add oil, sour cream and vanilla, beating just until combined. The mixture will look slightly curdled but will smooth out once you add the flour.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no flour streaks remain. Overmixing will develop gluten and create a tougher cake, so use a gentle hand when incorporating everything together. The batter should be smooth but not beaten vigorously.
- Assemble and Bake:
- Spoon the caramel apple mixture into the bottom of each greased mini bundt cavity. This will become the beautiful topping once the cakes are inverted. Pour the cake batter over the caramel mixture, filling each cavity about two thirds full to allow for rising. Bake until a toothpick inserted comes out clean and the tops spring back when lightly touched.
- Unmold and Serve:
- Allow the cakes to cool in the pan for exactly 5 minutes. This timing is crucial. Too soon and they may fall apart, too long and the caramel might stick. Run a knife around each cake, place a cooling rack over the pan, and quickly flip to release the cakes. The warm caramel will drizzle down the sides of each cake, creating a stunning presentation.
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The honey in this recipe is my secret weapon. It prevents the caramel from hardening too much and adds a depth of flavor that regular caramel lacks. My grandmother always added a touch of honey to her apple desserts, saying it brings out the natural sweetness of the fruit better than sugar alone.
Make Ahead Options
These mini cakes actually improve with a little time. The flavors meld together beautifully overnight, making them perfect for preparing in advance. Store them covered at room temperature for up to two days, or refrigerate for up to five days. To serve, warm individual cakes in the microwave for about 15 seconds. The caramel will soften and become gloriously gooey once again.
Apple Variety Guide
While Honeycrisp apples work wonderfully in this recipe, feel free to experiment with different varieties. Firm apples like Granny Smith provide a tart contrast to the sweet caramel. Softer varieties like Gala will almost melt into the topping. For the most complex flavor, use a mix of apple types. Just avoid Red Delicious as they tend to become mealy when baked.
Perfect Pairings
These cakes stand beautifully on their own, but become truly spectacular when served warm with a scoop of vanilla ice cream. The contrast between the warm cake and cold ice cream creates dessert magic. For a special touch, drizzle with additional warmed caramel sauce or sprinkle with flaky sea salt to enhance the caramel notes. A cup of hot apple cider or coffee makes the perfect beverage companion.
Converting to Full-Size Bundt
This recipe converts beautifully to a standard bundt pan. Simply pour all the caramel apple mixture into the bottom of a well-greased 10-cup bundt pan, top with the batter, and bake for 50-55 minutes. The dramatic presentation of a full-sized bundt makes this version perfect for holiday gatherings or special occasions.
Pro Tips
- Use a non stick baking spray that contains flour for the best release from the bundt pans
- Dice apples to a uniform quarter inch size so they cook evenly in the caramel
- Allow the eggs and sour cream to come to room temperature for the fluffiest cake texture
- Reserve a few tablespoons of the caramel mixture to drizzle over any cakes that need touching up after unmolding
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Frequently Asked Questions
- → Can I use a different type of apple?
Yes, you can substitute Honeycrisp apples with other firm varieties like Granny Smith, Fuji, or Gala for different flavor profiles.
- → Can these mini cakes be made in a regular-sized bundt pan?
Yes, you can use a traditional bundt pan; however, you will need to adjust the baking time to around 50–60 minutes.
- → Can I make this recipe gluten-free?
Absolutely! Use a high-quality gluten-free flour blend designed for baking in place of all-purpose flour.
- → How should I store these mini cakes?
Store the cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week for longer freshness.
- → Can I freeze these mini cakes?
Yes, you can freeze them. Wrap the cooled cakes individually in plastic wrap, place them in a freezer-safe container, and freeze for up to 2 months. Thaw at room temperature before serving.
- → What can I use instead of pecans?
Walnuts or almonds can be used as substitutes for pecans, or you can omit nuts entirely if desired.