Salted Caramel Apple and Ginger Mini Cakes

These little mini cakes are the kind of fall recipe I love: olive oil lends a fruity note while fresh ginger, brown sugar and molasses add warm depth. The spice is balanced so the flavor of the apples still shines through. The silky salted caramel sauce—adapted from a recipe by David Lebovitz—is rich and dark and pairs perfectly with these cakes.

The rain is drizzling as I sit at the kitchen table and watch the ornamental cherry tree in our yard. It doesn’t bear edible fruit, but each season it offers a short, brilliant display: delicate white blossoms in spring and now, in autumn, a blaze of copper, crimson and gold as the leaves turn.

I always swear summer is my favorite while the days are long and warm, but when fog and colder nights return I find myself turning inward. I welcome cozy evenings with a book, an extra blanket, and the oven warming the kitchen. These mini cakes are just right for those quiet, cozy moments—small, easily shared, and full of fall flavor.

Recipe

Apple Ginger Mini Cakes With Salted Caramel Sauce

These mini cakes are moist and slightly sticky, made with brown sugar, olive oil, fresh and ground ginger, and studded with finely diced apple. A silky salted caramel sauce makes them feel indulgent—perfect for cool fall afternoons or an easy dessert after dinner.

Author: Kathleen Culver

Servings: 12 mini cakes

Ingredients

Apple Ginger Mini Cakes

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cocoa powder
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon baking soda
• 2 eggs
• 1/2 cup apple cider or apple juice
• 3 tablespoons unsulphured molasses
• 1 tablespoon fresh grated ginger
• 1 large apple, cored and finely diced

Salted Caramel Sauce

• 6 tablespoons salted butter, cut into small pieces
• 3/4 cup granulated sugar
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 teaspoon flaky sea salt (smoked sea salt adds extra depth)

Instructions

Apple Ginger Mini Cakes

1. Preheat the oven to 350°F (175°C).
2. Line 12 mini cake molds or a 12-cup muffin tin with cupcake liners or small parchment cups. If using a vintage or specialty mold, you may need to grease it lightly.
3. In a large bowl, whisk together the flour, baking powder, salt, ground ginger, cinnamon and cocoa powder until well combined.
4. In a separate bowl, whisk the brown sugar, white sugar, olive oil, baking soda, eggs, apple cider (or juice), molasses and fresh grated ginger until smooth.
5. Pour the wet ingredients into the dry mixture and fold gently with a spatula until just incorporated.
6. Fold in the finely diced apple so it is evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared molds, filling nearly to the top. Firmly rap the pan on the counter a few times to release air bubbles.
8. Bake 20–25 minutes, or until a toothpick inserted into the cakes comes out with just a few moist crumbs. Do not overbake; the texture should remain moist and slightly sticky.
9. Cool the cakes in the tins for about 10 minutes, then transfer to a cooling rack to reach room temperature.
10. Remove any parchment from the cakes and invert them so the wider end becomes the base and the narrower end is on top for serving.

Salted Caramel Sauce

1. In a large, heavy saucepan over medium heat, melt the butter.
2. Add the sugar and whisk until it is fully incorporated into the butter. Cook over medium heat, stirring frequently, until the mixture turns a deep golden brown. Watch closely—once it begins to smoke slightly, remove it from the heat.
3. Carefully, and whisking constantly, pour the cream into the hot sugar mixture. The mixture may sizzle and foam; continue whisking until the sauce is smooth and the cream is fully incorporated. This can take a few minutes—be patient.
4. Stir in the vanilla and flaky sea salt, tasting and adjusting salt as desired.
5. Allow the sauce to cool slightly before serving. Store any extra caramel in an airtight container in the refrigerator for up to a week or two; rewarm gently before using.

Notes

This recipe is adapted from a mini gingerbread cake idea by Adrianna Adarmee. The salted butter caramel method follows a technique popularized by David Lebovitz; his approach produces a reliably smooth, flavorful sauce. The cakes store well for a day at room temperature in an airtight container, or longer in the refrigerator. To serve, warm the caramel slightly and drizzle over the cakes; they’re also lovely with a scoop of vanilla ice cream or a dollop of lightly whipped cream.

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