If you’ve ever been apple picking in the fall, you’ve probably come home with a massive bag of apples! That’s the only way to do it, in my opinion! But that can leave you with a lot of fruit, so let me help you put them to use by baking this fall treat. This recipe for six mini apple Bundt cakes has some of my favorite flavors of the season. These mini cakes are full of chopped apples, as well as notes of various spices, thanks to cinnamon and Biscoff cookies. This apple cake recipe is as delicious as it is easy to make.
Making Mini Apple Cakes
To start off this apple bundt cake recipe, you’ll need a mini Bundt cake pan! I’ve read reviews online where people have such a hard time removing Bundt cakes from their pans. However, if you have a high-quality pan and you flour and grease it well, you should not have any issues. You can also spray your pan with Baker’s Joy. This helps ensure all your cakes come easily and cleanly out of your pan once they’ve baked and cooled.
A great brand that I’ve had success with is Nordicware. I use this particular pan. You should look for a similar one, at least in terms of how much batter it will hold. This recipe makes about 4.5 cups of batter, so if you’re using a different mini Bundt cake pan, make sure it can handle that much batter.
Biscoff Cookie Flavor in these Mini Apple Bundt Cakes
Also worth highlighting on the ingredient list for this Bundt cake recipe is Lotus Biscoff Cookie Butter. If you’ve never tried cookie butter before, you’re in for a treat!
The version from Biscoff is a sweet, creamy, and lightly spiced spread that comes from Lotus Biscoff cookies. You can eat cookie butter the same way that you enjoy any other spread, like Nutella or peanut butter. It’s very similar in texture to peanut butter but has a more cinnamon-forward taste. It adds great flavor and aroma to this mini cake recipe! As you can imagine, the cinnamon pairs really nicely with the apples here. To amp up the Biscoff flavor, I also use crumbled Biscoff cookies in the dry ingredients. I’m used to eating these cookies on airplanes, as they’re a snack that flight attendants often pass out. They’re yummy in the air and on the ground, too!
If you aren’t able to find Lotus Biscoff cookie butter at your local grocery store, you could check out the Speculoos cookie butter from Trader Joe’s, as that is supposedly quite yummy. You could also try subbing in peanut butter. Just know that the flavor will be different, and I haven’t tested this recipe with that ingredient. But peanut butter and apples are an iconic duo, so I imagine it could still be delicious.
At the end of baking these apple cake-lets, I’ve included an optional glaze in the recipe card. It’s a mixture of warmed Lotus Biscoff cookie butter, butter, and some additional crushed Biscoff cookies. It’s not necessary, but it adds a nice moisture and texture to these mini apple cakes.
Selecting Apples for this Apple Cake Recipe
Here, I used a variety of red apples from my uncle’s farm, and they were excellent for baking. Feel free to choose whatever you most prefer for this recipe for apple cakelets. I’m a big fan of Granny Smith apples when it comes to baking. If I were buying apples from the store, that’s what I’d try to get.
Baking Tips for this Mini Bundt Cake Recipe
Aside from greasing your pans well, this recipe is pretty straightforward. It is worth noting that when you’re pouring the batter into your mini cake pan, you will find that the batter gets fairly close to the top. However, don’t worry about them overflowing, as these cakes don’t rise much above the fill line once they’ve exited the oven and cooled. However, if you would like to make them perfectly flat, you can trim off the bottoms of them.
Additionally, please make sure all your ingredients are fresh. I once followed a cake recipe perfectly, only to bite into a pretty mediocre-tasting dessert. I couldn’t figure out why, until I saw that the oil I used had expired a few months back! To have the tastiest mini apple Bundt cakes, check all your expiration dates to ensure everything is still good to use.
And if you’re not already, use a kitchen scale for accuracy in baking. Weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency. You may use a set of measuring cups, but the problem there is that the ones in your kitchen could be very different from the ones in mine. This can create significant differences in the end product between what each of us is baking. If you haven’t already, I highly recommend investing $30 or less in a kitchen scale. I almost always write my recipes using grams and many other food bloggers do, too. If you want the same kinds of baked goods and treats you see from recipes online, this is an important step to take.
More Fall Dessert RecipesPrint
Mini Apple Bundt Cakes
Put your freshly picked apples to use in this recipe for mini apple Bundt cakes. Lightly spiced, this fall treat is perfect for the season.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 mini Bundt cakes 1x
- 1 cup (140 grams) all-purpose unbleached flour, spooned and leveled
- 8 (about 55 grams) Biscoff Lotus cookies
- 2 tsp (5 grams) cinnamon
- 1 and 1/2 tsp (6 grams) baking powder
- 1/2 tsp (3 grams) baking soda
- 1/4 teaspoon (3/4 gram) salt
- 2 eggs, room temp
- 1/2 cup (85 grams) light brown sugar, packed
- 1/2 cup (115 grams) sour cream, room temperature
- 3 tbsp (50 grams) cookie butter
- 1/3 cup (70 grams) flavorless oil, like canola or grapeseed
- 1 and 1/2 tsp (6 grams) pure vanilla extract
- 1 and 1/4 cups (150 grams) peeled and chopped apples, packed
Optional glaze and topping:
- 2 tablespoons of cookie butter with 2.5 tablespoons of butter, melted and whisked together on the stove
- Crumble some additional Biscoff cookies for the top
- Place a rack in the middle of your oven and preheat oven to 325ºF.
- Grease and flour a mini Bundt cake pan, making sure to cover all nooks and crannies of the pan.
- Blitz your Biscoff cookies in a food processor until powder-like in texture and appearance.
- In a large bowl, whisk together flour, ground Biscoff cookies, cinnamon, baking soda, baking powder, and salt.
- In a second bowl, whisk together the eggs, brown sugar, sour cream, cookie butter, oil, and vanilla.
- Add the wet ingredients to the dry, and mix until just combined.
- Chop your apples, then gently fold them into your batter until incorporated.
- Spoon batter into your greased and floured mini Bundt cake pan until approximately 3/4 full.
- Bake for about 20 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
- Let the cakes cool in the pan on a rack for 10 minutes. Invert the cakes onto a wire rack and let cool completely.
Optional: Add the warm glaze with cookie crumbs on top of these mini cakes for extra flavor and texture!