Welcome Fall with Apple Spice Mini Cakelets! A mini sweet treat that delivers maximum apple spice flavor. Serve with a warm caramel drizzle, light glaze or sprinkling of confectioners’ sugar.
Happy September!
I’m welcoming my favorite season with a sweet treat. . .
Mini Apple Spice Cakelets!
Enjoy with your morning coffee, your afternoon cuppa or
as a sweet addition to your fall dessert buffet.
Serve them with a warm caramel drizzle,
a light glaze or sprinkling of confectioners’ sugar.
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I used my Nordic Ware Apple Slice Cakelet Pan that I purchased
at the end of the season last year and is still available.
This Apple Cakelet recipe is adapted from Nordic Ware.
I made a few tweaks to the recipe, substuting Apple Pie Spice
which is a blend of spices, usually cinnamon, allspice, nutmeg and sometimes cardamom.
Feel free to measure out your own spices and adjust your seasoning blend to your preference.
I also added some vanilla extract to the recipe.
I used all purpose flour for these cakelets but you can substitute
King Arthur’s Gluten-Free Measure for Measure Flour
for a gluten free version.
Nordic Ware’s recipe calls for baking these cakelets at 375 degrees F.
As this is a darker pan, I lowered my oven temperature 25 degrees
and baked at 350 to prevent overbrowning.
This pan makes 14 cakelets with the recipe yielding about 24.
Fill each well only 3/4 of batter to prevent it from overflowing when baking.
To prep your pan, use a baking spray that contains flour, such as Baker’s Joy.
Avoid using a nonstick spray with lecithin listed as an ingredient as a gummy residue
can build up on your Bundt and nonstick pans over time.
No mixer required for this easy recipe!
Here the ingredients you’ll need:
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp apple pie spice
1 large egg
1/2 cup brown sugar
1/3 cup melted unsalted butter
1/2 cup applesauce
1/2 cup water
1 tsp. vanilla
dash salt
Method:
Whisk together flour, powder, soda, spice mix and salt; set aside.
In medium bowl, whisk together melted butter and sugar. Add applesauce, egg, vanilla and water and combine.
Slowly add flour mixture to wet ingredients until combined; pour evenly into pan, no more than 3/4 full.
Bake 12-15 minutes or until toothpick inserted into center of cakes comes out clean.
Let cakes cool for 10 minutes and unmold onto wire rack. Repeat with remaining batter.
I highly recommend them served with a drizzle of warm caramel sauce!
Find an easy recipe for
Apple Cider Caramel Sauce . . .
Or use Salted Caramel Topping straight from the jar.
Apple Spice Mini Cakelets
Equipment
- NordicWare Apple Cakelet Pan
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp apple pie spice
- 1 large egg
- 1/2 cup brown sugar
- 1/3 cup melted butter, unsalted
- 1/2 cup applesauce
- 1/2 cup water
- 1 tsp vanilla
- dash salt
Instructions
- Preheat oven to 350 F. Prepare pan with baking spray with flour, such as Baker’s Joy. Avoid using a nonstick spray with lecithin listed as an ingredient as a gummy residue can build up over time.
- Whisk together flour, powder, soda, apple pie spice and salt; set aside.
- In medium bowl, whisk together melted butter and sugar. Add applesauce, egg, vanilla and water and combine.
- Slowly add flour mixture to wet ingredients until combined. Pour evenly into pan, filling no more than 3/4 full.
- Bake 12-15 minutes or until toothpick inserted into center of cakes comes out clean. Let cakes cool in the pan 10 minutes; unmold onto wire rack. Wipe out wells of pan, reapply baking spray and repeat with remaining batter.
- Store cooled cakelets in an airtight container until ready to serve.
- Top with a caramel sauce, simple glaze or light dusting of powdered sugar.
Notes
- Alternatively, make this recipe in a mini muffin pan. Bake approximately 12 minutes or a until toothpick inserted into center comes out clean. Remove immediately from pan. Serve with a warm caramel drizzle.
- Apple Pie Spice is a blend of spices, usually cinnamon, allspice, nutmeg and sometimes cardamom. Measure out your own spices if you prefer and adjust your seasoning blend to equal 1 teaspoon.
- To make gluten-free, substitute King Arthur Gluten-Free Measure for Measure Flour for all purpose flour.
Welcome Fall and find a harvest of Fresh Picked Apple Recipes
to celebrate apple season, HERE.
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Sharing with: Between Naps on the Porch
QUESTION: can this be baked in a Bundt pan or other cake pan as a one layer cake pan? Thank you.
Hi Ellen, This is a small batch recipe that yields 3 cups of batter. A standard Bundt pan holds 10 to 12 cups. An 8×2 inch round pan holds 6 cups of batter. You probably could use an 8×4 inch loaf pan or use the recipe for a batch of cupcakes. :)
Thank you!! 🩷
Oh my – I wish we were having Fall now! Though I have to admit, we’re having some much cooler, less humid, temps today in central NC and hope you’re getting those too on Lake Norman. But on Monday we’re going right back to high 90’sF with high humidity. Sigh….
The cakelet pan is so cute and that recipe sounds delish!
Mary, I am still enjoying coffee on a cloudy and breezy September 1st…if only I had an apple spice cakelet! I love a recipe that does not require a mixer. The cakelets look scrumptious. Wishing you a love Labor Day Weekend!
Our temperatures in NorCal today are dropping 20 degrees from yesterday. That’s enough to feel like fall is officially on the way. I love getting a tweaked recipe as I know they’re always a winner. This looks so easy and delicious I’m going to make it today.
Mary, These are so pretty. Love the pan! Thanks for the recipe. Happy Labor Day! Clara❤️
Thank you for another great recipe and presentation idea. I would like to share something with you that I have found to be life changing, as a baker. Cake Goop is far superior to Baker’s Secret, Pam or any product on the market. It works like a dream, even on very detailed pans, is cheap, no propellants involved, no nozzles to get plugged and stop working and it lasts indefinitely on the counter or in the fridge. The only way you can mess up is if you apply a thick coating to your pan. Thick makes it stick! It only needs a thin coating. It’s as simple as equal parts of all purpose flour, shortening and vegetable oil blended together. I store it in this fantastic little jar with a silicone brush to apply it with. I hope you try it. You will love it!
Thanks so much for sharing Lynette! I just googled, I need to try it! Happy September 🍂 🧡
Mary, I would to indulge in one or two of those fall apple spice cakelets with my cup of coffee. The apple cider caramel sauce sounds heavenly. I could try making these with my acorn cakelet pan. I just read the above comment about cake goop, so interesting. Happy Labor Day weekend.
Thanks for another great recipe.
Love this Mary! So timely as I am hosting a brunch for girlfriends in a couple of weeks. These cakelets would be a perfect dessert! 🍎 Happy September❣️🍁🍂
What an adorable pan! You have the best recipes. Your Cinnamon Apple Fritter Bread is one of my family’s favorites. Thanks for another delicious recipe. Happy September!
Oh I am so ready for fall! Love this recipe, such cute mini cakes and I love that no mixer is required.
So cute! Your styling is impeccable🍎
Mary. These look delicious and the small apple shape muffins are adorable. Will have to make these as soon as the temperature cools down!
These are adorable Mary! Such a cute treat for Fall, and a caramel drizzle, yes please! I love your cute apple plate too~ Happy September!
So darn adorable, like everything you share! Been picking apples daily, sadly yours are far more appealing to my sweet tooth! Ok, teeth…
What sweet treats! Easy and delicious and the pan is darling.
Enjoy the Holiday Weekend.
Such a cute little pan, Mary. I love it! And a wonderful recipe. I love anything apples!
Isn’t that the cutest cakelet pan, Mary??!! I always love using the ones that I have, but I haven’t seen this one. The recipe sounds perfect for easing into September, and they’re such a perfect size. Thanks for sharing the recipe with us. Happy Labor Day weekend! 💙🇺🇸 ♥️
Oh YUM!!!! Boy oh boy does this get me in the mood for autumn weather! What a great pan – so so cute!!!!
Thanks so much for sharing with us, Mary. Those adorable cakes would be perfect for any situation. I may have to get that pan for my daughter’s bday. I think she’d really love it.
Hope you have a very happy Labor Day Weekend!
Mary, you always share such yummy recipes! These little apple cakes are adorable and sound scrumptious. I am going to have to purchase one of these pans. I love Nordic Ware! I hope you are enjoying you holiday weekend!
Wonder if these would bake up nicely in any other pan? (mini brownie, the bee cakelet, cupcake, even a loaf?) Gosh , they look good, and I pinned the recipe. That first photo looked like they were covered in cinnamon sugar, but it was just the texture of the cakelet. Boy, wouldn’t that be good too?! Why is my pinterest board for desserts bigger than anything else? Any why are my hips bigger than anything else on my body??
I made these Sunday in a non stick 24 count mini muffin pan. The batter filled them almost all the way up. I baked at 350 for 12 minutes (toothpick came out clean) and immediately removed from pan. They were absolutely delicious! I used apple juice in the sauce instead of cider and it was yummy too! Had them for a family dinner and they went fast!
Hi Linda, Thanks so much for letting me know, I’m glad they were a hit!