Mini Apple Bundt Cakes

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 Recipes

Take a look at my tiramisu pumpkin spice cookies and apple dapple thumbprint cookies!

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