These upside-down apple mini cakes are cozy and packed with caramelized apple goodness. Made with brown butter, honey, granola and walnuts, they bake up into tender little cakes with a glossy apple topping. Easy to make, incredibly delicious and the perfect treat to serve warm with a scoop of vanilla ice cream.
Why these mini desserts work
These mini cakes check every box for a perfect fall dessert. They look beautiful straight out of the pan, with glossy caramelized apples on top. They are easy to prepare and use simple ingredients you likely already have.
And they taste incredibly comforting with warm cinnamon-spiced apples and a soft, buttery crumb. These little cakes are crowd-pleasing, gathering-worthy and ideal for serving warm.
Pro Tips
- Choose the right apples: Use firm, slightly tart apples like Honeycrisp, Braeburn, Jonagold or Granny Smith. They hold their shape and caramelize beautifully.
- Don’t rush the caramelizing: Let the apples cook long enough to soften and absorb the honey-butter mixture.
- Fill molds only two-thirds full: The cakes will rise slightly in the oven.
- Invert while still warm: This helps the caramelized apples release easily.
Serving Tips
- Serve warm so the caramelized apples stay soft and glossy.
- Top with vanilla ice cream, sour cream or lightly sweetened whipped cream.
- A drizzle of honey, maple syrup or salted caramel is also delicious.
- Add toasted walnuts or pecans for extra crunch.
Storage
Store leftover cakes in an airtight container at room temperature for 1 day or in the fridge for up to 4 days. Warm them in the oven before serving to soften the apples and bring back the caramel shine.
They also freeze well for up to 2 months. Thaw in the fridge, then gently warm before serving.
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Upside-Down Apple Mini Cakes
Ingredients
Mini cakes
- 2 cups all-purpose flour
- 1 cup unsalted butter - at room temperature, more for greasing
- 4 eggs - large
- 1 cup sugar
- 1 cup granola
- ½ cup chopped walnuts
- ½ tsp cinnamon
Caramelized apples
- 4 apples - firm, slightly tart
- ½ cup unsalted butter
- ¼ cup honey
- 1 tsp cinnamon
Instructions
- Preheat the oven to 340°F (170°C).
- Peel and slice the apples into thin wedges. In a large skillet, melt the butter with honey and cinnamon over medium heat. Once the mixture starts to foam, add the apples and cook for 10 to 15 minutes, stirring occasionally, until tender and lightly caramelized.
- Grease your 5 inch (13 cm) mini cake molds with butter. Arrange the caramelized apple slices in the bottom of each mold and spoon a little of the caramelized butter on top.
- In a mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, alternating with a little flour, and continue mixing until combined. Fold in the granola and chopped walnuts with a spatula. (you can do this while the apples are cooking)
- Divide the batter over the apples, filling each mold about two-thirds full.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool for 5 minutes, then carefully invert them onto a plate while still warm.
- Serve warm with vanilla ice cream or a spoon of sour cream. Enjoy.
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