Mini Apple Bundt Cakes with Caramel Sauce

Mini apple Bundt cakes bring together the warmth of spiced apples and a luscious homemade caramel sauce that’s hard to resist. With each cake, you’ll get a soft, tender crumb filled with hints of cinnamon and nutmeg, topped off with a rich caramel drizzle.

This mini Bundt cake recipe captures the essence of fall with warm spices, tender bits of apple, a rich caramel drizzle, and toasted pecans adding a final crunch. 

Here is Why This Mini Bundt Cake Recipe Works

I adapted this recipe from my caramel apple bundt cake and I am loving these personal sized desserts. 

I’ve been all about fall baking this week. Along with these apple mini cakes, I made some of our sticky cinnamon rolls that are loaded with homemade caramel sauce. 

The Ingredients

• Produce: Apples
• Pantry baking: Flour, granulated sugar, Cinnamon, nutmeg, salt, baking powder, baking soda, vanilla extract,  oil
• Fridge: Heavy cream, butter, eggs
• Condiments: Light corn syrup

Recipe Variations for Apple Mini Cakes

Cranberry Orange Addition: Mix in ½ cup of dried cranberries and 1 tablespoon of orange zest to the batter..

Walnut Raisin Bundt Cake: Stir in ¾ cup of chopped walnuts and ½ cup of raisins.

Ginger Infusion: Add 1 tablespoon of grated fresh ginger and ⅓ cup chopped crystallized ginger to the batter.

Tips for Success

• Generously grease every nook and cranny of the mini Bundt pans to prevent sticking.
• Grate the apples just before adding them to the batter so they don’t sit and get brown. 
• When combining the wet and dry ingredients, mix just until moistened. Over mixing will make the cakes less tender.
• Keep an eye on the caramel sauce, especially when it reaches the final cooking temperature, to prevent it from burning.
• Let the cakes cool completely on a wire rack before adding the caramel sauce.

Storing Leftovers

At Room Temperature: Store leftover cakes in an airtight container at room temperature for up to 2 days. This will keep them moist and prevent the caramel sauce from hardening too much.

In the Refrigerator: For longer storage, place the cakes in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving, or reheat briefly to warm the caramel. 

Freezing: These cakes freeze well! Wrap each cake tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months.

Easy Mini Bundt Cake Desserts

Mini Bundt apple cakes with warm spices and a gooey caramel drizzle, what’s not to love? These little cakes are easy to make, even easier to eat, and almost too good to share (but you totally can, if you’re feeling generous). Whip them up, drizzle away, and prepare for rave reviews!

Mini Apple Bundt Cakes

These mini Bundt cakes are perfectly portioned, personal-sized desserts that bring all the cozy flavors of fall in one adorable package! Each cake is filled with spiced apples and finished with a rich, homemade caramel drizzle, making them just as beautiful as they are delicious.

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Prep Time: 20 minutes minutes

Cook Time: 28 minutes minutes

Servings: 6 servings

Calories: 841kcal

Author: Pat Nyswonger

Ingredients

• 1-½ cups grated apples
• 2 tablespoons fresh lemon juice
• ½ cup vegetable oil (99 grams)
• ½ cup white sugar (100 grams)
• ½ cup brown sugar (106 grams)
• 1 teaspoon vanilla
• ½ cup sour cream (120 grams)
• 2 eggs
• 1-½ cups flour (180 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Salted Caramel Sauce:

• 1 cup heavy cream (227 grams)
• ¾ cup butter (1-½ sticks; 170 grams)
• 2 teaspoons vanilla
• 1 teaspoon salt
• ½ cup light corn syrup (156 grams)
• 2 cups granulated sugar (400 grams)
• ½ cup chopped pecans for sprinkling on the cakes

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Instructions

• Preheat the oven to 350°F. Coat a 6-cavity Bundt pan with oil-flour spray, set aside.
• Peel the apples, cut in half, core and grate them into a small bowl, toss with the lemon juice and reserve until needed.
• In a large mixing bowl, beat the oil, sugars, vanilla, sour cream and eggs together until well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda and the spices. Add the flour mixture to the wet ingredients.
• Mix on low speed until the flour mixture is moistened, then increase the speed to medium and mix until well combined, about 1 minute. Be sure to stop the motor at least once and scrape the sides and bottom of the bowl.
• By hand, fold in the reserved apples.
• Spoon the batter into the cavities of the prepared mini Bundt pan.
• Transfer the pan to the oven and bake for 28-32 minutes, until a toothpick inserted into one of the cakes comes out clean.
• Remove the pan from the oven and cool for 10 minutes in the pan then invert the pan onto a cooling rack and lift off the pan.

To make the Salted Caramel Sauce:

• Place the cream, butter, vanilla and salt in a small saucepan and heat over medium heat until bubbly at the edges, do not boil. Reduce the heat to low and keep warm while cooking the sugar mixture.
• In a large saucepan fitted with a candy thermometer, heat the syrup and sugar over medium-high heat, do not stir the mixture but allow to melt gradually, occasionally shaking the pan, until the sugar completely melted. (I use a dinner knife to gently push the sugar from the edges and toward the center).
• Cook until the syrup reaches 340°F on the candy thermometer and the syrup is a dark amber color.
• Remove the saucepan from the heat and carefully stir in the warm cream mixture. (A long-handled spoon or spatula is best as the mixture will violently bubble up toward the top of the pan and then subside).
• Return the saucepan to the heat and cook until the candy thermometer reaches 235°F to 237°F. Cool slightly, then transfer to a pitcher or jar.
• When the cakes have cooled completely, set the wire rack over a parchment paper-lined baking sheet and spoon the sauce over each cake. Sprinkle chopped pecans on the tops of the cakes.

  You will have extra caramel sauce that you can store in the fridge for up to 2 weeks.

Notes

• Peeling the apples is optional.
• The cakes should fall out of the pan easily but may require a gentle tapping the pan on the counter to loosen.
• There will be more than enough caramel sauce for the cakes. The remainder can be stored in the refrigerator.
• Nutrition calculation is based on using half of the caramel sauce.  

Nutrition

Serving: 1 cake | Calories: 841kcal | Carbohydrates: 109g | Protein: 7g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 677mg | Potassium: 184mg | Fiber: 2g | Sugar: 84g | Vitamin A: 823IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg

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