On a chilly Sunday morning, I had just gotten back from the market, and a small basket of apples caught my eye, reminding me of autumn mornings when my grandmother used to bake apple treats for us. The smell of cinnamon, sugar, and apples drifting from her kitchen would fill the entire house, and we’d all gather around the table to enjoy whatever she’d prepared.
Since then, I’ve tried to recreate those moments in my own kitchen, sharing them with my kids. This time, I was inspired to make something small, warm, and indulgent—mini apple cakes, just the right size for little hands to hold and enjoy.
The combination of soft, moist cake with the sweet, spiced apples and raisins felt like the perfect tribute to my grandmother’s legacy. Plus, it’s one of those recipes that seems easy enough to whip up, but the flavors always surprise you.
A good balance of sweetness, warmth, and crunch from the nuts—it’s the kind of treat you’d love to bake over and over again. The best part? My kids loved them, and I could already tell these mini apple cakes were going to be a new family favorite.
Short Description
These moist, tender mini apple cakes are loaded with real apple chunks, raisins, nuts, and topped with a cinnamon-brown sugar layer. They’re easy to make, perfect for breakfast or snacks, and taste like a cozy autumn morning.
Key Ingredients
- 2 large eggs, at room temperature
- 105g (approximately ½ cup) granulated sugar
- 1 cup vegetable oil
- 1 cup milk, at room temperature
- A pinch of salt
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice (or white vinegar)
- 12 grams (approx. 2½ tsp) baking powder
- 1½ cups all-purpose flour
- 1 cup peeled and chopped apples
- ½ cup raisins (yellow or black)
- ½ cup chopped nuts (almonds, walnuts, or your choice)
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
Tools Needed
- Mixing bowls
- Whisk
- Rubber spatula
- Sifter or mesh strainer
- Measuring cups and spoons
- Muffin tin or mini cake molds
- Oven
- Cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Grease and lightly flour your mini cake molds or muffin tin to prevent sticking.
Step 2: Whip the Eggs and Sugar
In a large bowl, beat the eggs until they become frothy and light in color. Gradually add the granulated sugar while whisking. Keep mixing until the mixture turns pale and nearly doubles in volume.
Step 3: Add the Oil Slowly
Drizzle in the vegetable oil in batches, whisking continuously to maintain a creamy consistency. Don’t rush this step—add the oil in small amounts to keep the batter light.
Step 4: Mix the Dry Ingredients
In another bowl, sift together the flour and baking powder. Sifting helps create a light texture in the cake and ensures even mixing.
Step 5: Combine Wet and Dry
Gradually fold the dry ingredients into the egg mixture. Mix gently just until the flour is no longer visible. Overmixing at this stage can make the cakes tough.
Step 6: Add Milk and Flavorings
Pour in the milk a little at a time, stirring just until the batter reaches a thick but slightly pourable consistency. Stir in the lemon juice (or vinegar) and vanilla extract until fully blended.
Step 7: Fill the Molds
Spoon the batter into each mold or muffin cup, filling halfway.
Step 8: Add the Filling
Sprinkle chopped apples, raisins, and nuts evenly over each batter-filled cup. Then mix the brown sugar with cinnamon and sprinkle generously over the tops.
Step 9: Bake
Place the pan on the middle rack and bake for 25-30 minutes. The tops should be golden, the cinnamon sugar melted into a caramel-like layer, and a toothpick inserted into the center should come out clean.
Step 10: Cool and Serve
Let the mini cakes cool in the pan for 10 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
Why You’ll Love This Recipe
– Packed with real fruit and wholesome nuts
– Naturally sweet with no frosting needed
– Easy to make in one bowl
– Perfect portion sizes—no slicing required
– Moist and fluffy every time
– Can be made dairy-free with simple swaps
Mistakes to Avoid & Solutions
Overmixing the batter
Mix just until the flour disappears—overworking it leads to dense cakes.
Solution: Use a spatula, not a mixer, when combining dry and wet ingredients.
Skipping the lemon juice or vinegar
This acidic ingredient helps activate the baking powder and enhances texture.
Solution: Don’t omit it—even a splash makes a difference.
Adding apples on the bottom of the pan
They’ll sink and create soggy bottoms.
Solution: Add them on top of the batter, not underneath.
Using cold eggs or milk
Cold ingredients can curdle the batter or reduce volume.
Solution: Let them sit at room temp for 15-20 minutes before baking.
Overbaking
Too long in the oven dries them out.
Solution: Check at 25 minutes and use a toothpick to test for doneness.
Serving and Pairing Suggestions
These mini apple cakes are delicious warm, especially with:
– A dollop of Greek yogurt or whipped cream
– Hot coffee or spiced chai
– A drizzle of maple syrup or honey for added sweetness
– Served on a brunch board with fresh fruit and cheese
– Packed in lunchboxes or picnic baskets
They’re great for casual mornings, afternoon tea, or even dessert after a light dinner.
Storage and Reheating Tips
To store: Keep in an airtight container at room temperature for up to 2 days.
For longer storage: Refrigerate for up to 5 days or freeze for up to 2 months.
To reheat: Microwave each cake for 10-15 seconds, or warm in a 300°F oven for 5 minutes.
Pro tip: Wrap individually in plastic wrap before freezing for easy grab-and-go treats.
FAQs
1. Can I use whole wheat flour instead of all-purpose?
Yes, but substitute only half for whole wheat or the cakes may become too dense.
2. What apples work best in this recipe?
Firm, tart apples like Granny Smith or Honeycrisp hold up best when baked.
3. Can I skip the nuts or raisins?
Absolutely. Leave them out or replace with dried cranberries, chopped dates, or seeds.
4. How do I keep the apples from sinking?
Since they’re placed on top of the batter, they’ll sink just enough to bake through without dropping to the bottom.
5. Can I make this into a full-size cake?
Yes! Pour the batter into a greased 8-inch round pan and increase baking time to about 40-45 minutes.
Tips & Tricks
– Lightly coat the apples and raisins in a little flour before adding them—this helps keep them suspended in the batter.
– Swap out vegetable oil for light olive oil for a richer flavor.
– Use silicone muffin molds for easy release and even baking.
– Let the cakes cool before removing from the molds to keep them intact.
– Add a touch of orange zest for a bright, citrusy twist.
Recipe Variations
1. Cranberry Orange Mini Cakes
Swap apples with 3/4 cup fresh cranberries
Add 1 teaspoon orange zest
Use chopped pecans instead of walnuts
Add a glaze made of orange juice and powdered sugar
2. Choco-Chip Banana Mini Cakes
Replace apples with 1 mashed ripe banana
Omit raisins and cinnamon
Add 1/4 cup mini chocolate chips
Sprinkle with a pinch of sea salt before baking
3. Pear and Ginger Cakes
Use diced pears instead of apples
Add 1/2 teaspoon ground ginger and a pinch of nutmeg
Mix in chopped hazelnuts for a buttery crunch
Final Thoughts
Making mini apple cakes has brought a sense of nostalgia back to my kitchen, reminding me of the simple joys of baking and sharing food with loved ones. There’s something special about the way food can connect generations, and this recipe is a beautiful reminder of that.
As I watched my kids enjoy each bite, I couldn’t help but feel proud knowing I was passing on a tradition. These mini cakes aren’t just delicious—they’re memories waiting to be made, too.
Mini Apple Cake
Ingredients
- 2 large eggs at room temperature
- 105 g approximately ½ cup granulated sugar
- 1 cup vegetable oil
- 1 cup milk at room temperature
- A pinch of salt
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice or white vinegar
- 12 grams approx. 2½ tsp baking powder
- 1½ cups all-purpose flour
- 1 cup peeled and chopped apples
- ½ cup raisins yellow or black
- ½ cup chopped nuts almonds, walnuts, or your choice
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and lightly flour your mini cake molds or muffin tin.
- Whip Eggs and Sugar: Beat the eggs in a large bowl until frothy. Gradually add sugar, mixing until the mixture becomes pale and almost doubles in volume.
- Add Oil: Slowly drizzle in the vegetable oil, mixing continuously to maintain a creamy texture.
- Mix Dry Ingredients: In a separate bowl, sift together the flour and baking powder.
- Combine Wet and Dry: Gently fold the dry ingredients into the egg mixture until just combined, being careful not to overmix.
- Add Milk and Flavorings: Stir in milk until the batter reaches a thick but slightly pourable consistency. Add lemon juice (or vinegar) and vanilla extract.
- Fill the Molds: Spoon the batter into each mold or muffin cup, filling halfway.
- Add the Filling: Sprinkle apples, raisins, and nuts over the batter. Mix brown sugar and cinnamon, then sprinkle over the top.
- Bake: Bake for 25-30 minutes, until the tops are golden, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the mini cakes cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
