Small Apple Cake for Two
I’m a fall gal all the way, but I’m here to remind you that apples… well, they’re technically a summer fruit. Lucky for us, this small apple cake recipe makes for the perfect transition from summer produce to cozy fall flavors, all in mini form!
Every year my family goes apple picking in the North Carolina mountains, and we always come back with a pile of apples to pass around. My mom always has big plans to prep and freeze apple pies (spoiler: it never happens), and we’re often left with a big bag of apples to work through.
I love having a small cake recipe like this one to whip up with those extra apples for all the spiced goodness. And to pretend that the weather is already crisp.
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SMALL APPLE CAKE
This small batch apple cake recipe yields two 6-ounce cakes. Once whisked. you’ll pour into your ramekins and wonder if the dish is too big… hold please, the cake will rise decently as it bakes.
The cakes themselves are tender and spiced with cinnamon and a dash of nutmeg (again, we’re going for cozy). Finished with an optional cream cheese drizzle for a little creamy tang to complement those spiced flavors.
How thin do my apples need to be sliced for apple cake? Since these mini cakes are baked in ramekins, we’re aiming for ⅛”-inch slices of apple that are then sliced in half (little quarter moons) for ease of eating as well as baking.
INGREDIENTS
- Honeycrisp or Granny Smith apples: Add sweet-tart flavor, moisture, and a tender texture.
- Granulated sugar: Sweetens and helps soften the cake.
- Light brown sugar: Adds a deeper sweetness to the cake and adds moisture.
- Unsalted butter: For richness, moisture, and flavor.
- Egg yolk: Provides structure, richness, and a soft cake.
- Milk: Adds moisture and helps create a smooth batter.
- Vanilla extract: Brings a warm sweetness to both cake and drizzle.
- All-purpose flour: The structure for the cake.
- Baking powder: Creates a light and fluffy cake texture.
- Salt: Balances the sweetness and pops the overall flavor.
- Ground cinnamon: Adds warm spice to both the apples and the cake.
- Ground nutmeg: Just a little for a bit of added warmth.
- Cream cheese: The base for a tangy, creamy drizzle that pairs well with the spice cake.
- Powdered sugar: Sweetens and smooths the cream cheese drizzle.
- Milk: Thins the topping to a drizzalable consistency.
Do I need the cream cheese drizzle? Nope! These cakes are delicious served straight from the oven or with the drizzle. You could also simply dust them with powdered sugar or a pour of maple syrup!
HOW TO MAKE A SMALL APPLE CAKE FOR TWO
Prep your cake pans and preheat your oven…
Grease two 6-ounce ramekins and preheat your toaster oven or regular oven to 350°F. Let the oven preheat for at least 10 minutes before baking to ensure it is properly heated so your small apple cakes bake evenly.
Make your mini apple cake batter…
In a small bowl, toss the thinly sliced apples with the brown sugar and cinnamon until evenly coated. Set aside while you prepare the cake batter.
In a medium bowl, whisk together the granulated sugar, brown sugar, melted butter, egg yolk, milk, and vanilla extract until well combined
Sift in the flour, baking powder, salt, cinnamon, and nutmeg, then whisk just until a few streaks of flour remain. Be careful not to overmix, to keep the cakes soft and tender.
Assemble and bake your toaster oven dessert…
Save about 10 apple slices to decorate the tops of the cakes, then gently fold the remaining apples into the batter.
Divide the batter evenly between the greased ramekins, smoothing the tops as needed. Fan the reserved apple slices over the center of each cake.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Leave the cakes cool in the ramekins for at least 15 minutes.
Finish with a little cream cheese glaze and enjoy…
To make the drizzle, mash the softened cream cheese and powdered sugar together until smooth. Then, whisk in the vanilla extract and milk until the drizzle is creamy and pourable.
Drizzle the cream cheese glaze over the warm small apple cakes and enjoy!
3 reasons you’ll love this easy apple cake
TIPS & VARIATIONS
- Make sure to slice your apples thin and in halves before folding into the batter. This will give your cake an even consistency and make for easier eating.
- If you want to swap your spices, feel free! A little cardamom or a dash of ground ginger would be delicious.
- Avoid overmixing your batter to keep your cake light and fluffy. Once you combine your wet and dry ingredients, just mix until the flour disappears.
- You can bake your cakes in a regular oven or toaster oven. They might bake a little faster in a regular oven, so check your cakes with a toothpick around the 20-minute mark to avoid overcooking.
- The cream cheese drizzle is completely optional. If you prefer a different topping, you can swap for a simple dusting of powdered sugar, a little pour of maple syrup, a small scoop of vanilla ice cream, or even a dollop of whipped cream!
- This small apple cake is best served warm. Let it cool slightly from the oven, but the cake is at its most tender with the spices really popping when served warm.
STORING YOUR SMALL APPLE CAKE
If you’ve already added the cream cheese drizzle, cover and store your apple cake in the fridge for up to 5 days. If not, you can store it at room temperature for up to 3 days.
I prefer this cake served slightly warm, so reheat for 5-10 seconds in the microwave before enjoying!
MORE APPLE RECIPES
- Single Baked Apple with Cinnamon Oat Filling
- Quick Apple Cinnamon Scones with Fresh Apples
- Homemade Apple Butter
- Easy Apple Pie Recipe for One
- Apple Puff Pastry Pumpkins
EQUIPMENT YOU’LL NEED
Equipment
- 6-oz Ramekins
- Mixing Bowls
- Spatulas
- Measuring Cups
- Measuring Spoons
- Whisk
Ingredients
- ½ cup Honeycrisp or Granny Smith apples thinly sliced and halved
- 1 tsp light brown sugar
- ¼ tsp ground cinnamon
- 2 tbsp granulated sugar
- 1 tbsp light brown sugar
- 2 tbsp unsalted butter melted
- 1 egg yolk
- 1 tbsp milk
- ½ tsp vanilla extract
- ⅓ cup all-purpose flour
- ¼ tsp baking powder
- ⅛ tsp salt
- ¼ tsp ground cinnamon
- Dash nutmeg
- 1 tbsp cream cheese softened
- 1 tbsp powdered sugar
- ⅛ tsp vanilla extract
- 2 tsp milk
Instructions
- Grease two 6-oz ramekins and preheat your toaster oven or regular oven to 350°F. Heat your toaster oven for at least 10 minutes before baking to make sure it’s hot enough!
- In a bowl, toss the halved slices of apple with 1 teaspoon of brown sugar and ¼ tsp of cinnamon. Set aside while you prepare the batter
- In a bowl, whisk together the granulated sugar, 1 tablespoon of brown sugar, melted butter, egg yolk, milk, and vanilla until smooth
- Then sift in the flour, baking powder, salt, ¼ teaspoon of cinnamon, and nutmeg, whisking in until you see just a few streaks of flour left
- Save 10 apple halves for the top of your cakes, then gently fold the rest of your apples into your cake batter
- Spread the batter into the prepared ramekins in an even layer. Fan the remaining reserved apples over the top
- Place on the rack of your toaster oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs
- Let the cakes cool for at least 15 minutes
- For the cream cheese drizzle, in a bowl, smear together the softened cream cheese and powdered sugar until combined. Then whisk in the vanilla and milk until smooth
- Drizzle over the warm cakes and enjoy
