This cozy mini spiced apple cake with candied ginger is soft, fragrant, and perfectly sized to share. Serve warm with vanilla ice cream.
This spiced apple cake is everything I romanticize about fall baking - warm, fragrant, and perfectly sized for a small gathering or cozy night in. The tender crumb, gentle warmth from spices and candied ginger, and sweet apple flavor make every bite comforting. Serve it warm with a scoop of vanilla ice cream, and you’ll have the kind of dessert that feels like a hug.
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Why You’ll Love This Recipe
- Cozy fall flavor: Warm spices and tender apples make every bite comforting.
- Perfect small size: A 6-inch cake that’s ideal for couples or small gatherings.
- Candied ginger warmth: Adds a gentle spice that makes it extra special.
- Soft and moist crumb: Stays tender for days, even after cooling.
- Best served warm: A scoop of vanilla ice cream takes it over the top.
Ingredients for Mini Spiced Apple Cake
- Apples: Choose firm apples. Honeycrisp for sweetness or Granny Smith for slight tartness. I used half and half for my recipe.
- Warm spices: Cinnamon, nutmeg, and cloves bring classic fall flavor and depth.
- Candied ginger: Finely diced for even distribution. If you don’t have candied ginger, you may add ground ginger or skip it. But I love the subtle warmth that candied ginger gives to the cake.
- Unsalted butter: Adds rich flavor and keeps the crumb tender without making it overly salty.
- Sugar: I used white sugar for clean sweetness and light color.
- Egg: Adds structure and helps bind everything together.
- Milk: Creates a smooth, cohesive batter and keeps the cake moist.
- Vanilla extract: Enhances the warm spice notes and rounds out the flavor.
- Flour: Use all-purpose flour for a soft and tender crumb.
- Baking powder: Helps the cake rise and stay light.
- Salt: Balances the sweetness and enhances overall flavor.
How to Make Mini Spiced Apple Cake
- Preheat the oven to 350°F (175°C). Lightly spray a 6-inch springform pan with baking spray.
- Mix the dry ingredients in a medium bowl — flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Cream the butter and sugar in a large bowl using a hand mixer until light and fluffy.
- Add the wet ingredients. Beat in the egg and vanilla, then mix in the milk until smooth.
- Combine wet and dry. Add most of the dry mixture to the wet ingredients, but reserve about a spoonful of the dry mix for later. Mix until just combined.
- Add apples and candied ginger. Toss the diced apple and finely minced candied ginger with the reserved dry mixture and a pinch of extra cinnamon. Coat them well, then gently fold into the batter.
- Bake. Pour the batter into the pan, smooth the top, and bake for about 50–60 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool and serve. Let cool for about 10 minutes before removing the springform ring. Serve warm with vanilla ice cream.
Pro Tips for Perfect Apple Cake
- Use firm apples. Honeycrisp and Granny Smith hold their shape and give a nice balance of sweetness and tartness.
- Chop evenly. Dice the apples into small, even cubes for even baking and distribution.
- Coat the fruit well. This helps the apple and candied ginger stay suspended in the batter instead of sinking to the bottom.
- Don’t overmix. After preparing the wet ingredients, switch from a hand mixer to a spatula. This helps avoid overmixing and keeps the cake tender.
- If the batter looks curdled, don’t panic. When you add cold milk or egg to the creamed butter and sugar, it can separate slightly — that’s normal and it will come together once you add the dry ingredients.
- Check early. Every oven bakes differently, so start checking for doneness around 50 minutes.
- Let it rest. Cooling for at least 10 minutes helps the structure set before slicing.
Bake Time Guide (Pan Options)
I tested this recipe using three different pan types and wanted to share the results in case you’d like to try it in a different pan. Each one bakes beautifully with just slight timing adjustments.
| Pan Type | Yield | Bake Time | Best For | Notes |
|---|---|---|---|---|
| 6-inch springform pan | 1 small cake | 50 - 60 min | Cozy weekend dessert or small celebration | Taller presentation and perfect for slicing |
| 2 - 3 mini loaf pans | 2 to 3 mini loaves | 30 - 35 min | Everyday snacking, gifting, or meal prep | Easy to wrap and freeze |
| Muffin tin | 12 mini cakes | 20 - 25 min | Individual servings | Great for portion control and quick baking |
Storage and Reheating Tips
- Room temperature: Store the cooled cake in an airtight container for up to 2–3 days.
- Refrigerator: Keeps well for up to 5 days. Let it come to room temperature before serving for the best texture.
Freezer: Wrap slices or portions tightly in plastic wrap and freeze for up to 2 to 3 months. - To reheat: Warm gently in a 300°F oven for a few minutes or microwave for 10–15 seconds until just warm.
Frequently Asked Questions about Spiced Apple Cake
Yes! This recipe works well in a 6-inch springform pan, 2-3 mini loaf pans, or a 12 muffin tin. Refer to the bake time guide above for precise times.
Firm apples like Honeycrisp or Granny Smith are ideal. I used half and half for a nice balance of sweetness and tartness. I peel my apples since I don’t like the peel texture in the cake, but you can leave the peel on if you prefer.
You can use ground ginger instead or simply skip it. The spices still make the cake warm and flavorful on their own.
It stays soft and moist for about 2–3 days at room temperature or up to 5 days in the fridge. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw overnight or reheat gently before serving.
That usually happens if the batter is overmixed or if the cake is overbaked. Mix just until the flour disappears, and use a spatula instead of a hand mixer when adding dry Ingredients. Every oven runs differently, so start checking for doneness a few minutes early.
This spiced apple cake is everything people love about fall baking - cozy, fragrant, and just the right size to share. It’s excellent slightly warm with a scoop of vanilla ice cream, which makes the tender crumb and spices shine even more. Whether you serve it for a weekend dessert, a small gathering, or just to enjoy a quiet slice with coffee or tea, this cake brings that simple, homemade comfort that makes fall baking so special.
PrintMini Spiced Apple Cake with Candied Ginger
This cozy mini spiced apple cake with candied ginger is soft, fragrant, and perfectly sized to share. Serve warm with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-inch cake 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
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2 oz unsalted butter, room temperature
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¾ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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3 oz (about 90 ml) whole milk
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1 cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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½ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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⅛ teaspoon ground cloves
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1 large apple (about 1 cup), peeled and diced into ¼-inch cubes
(I used half Honeycrisp and half Granny Smith for balance.) -
1 oz candied ginger, finely diced (optional but recommended - or use ⅛ teaspoon ground ginger instead)
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¼ teaspoon ground cinnamon (for coating apples and ginger)
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Instructions
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Preheat the oven to 350°F (175°C). Lightly spray a 6-inch springform pan with baking spray.
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Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, salt, ½ teaspoon cinnamon, nutmeg, and cloves.
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Cream the butter and sugar. In a large bowl, use a hand mixer to beat the unsalted butter and sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract to the butter mixture and mix until well combined.
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Add the milk. Pour in the milk and mix until smooth. The mixture may look slightly curdled - that’s normal and will come together once you add the dry ingredients.
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Combine wet and dry. Switch to a spatula before adding the dry mixture. Add most of the dry ingredients to the wet mixture, reserving about a spoonful of the dry mix for coating the fruit. Fold gently until just combined; do not overmix.
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Prepare the fruit. In a small bowl, toss the diced apples and candied ginger with the reserved dry mixture and ¼ teaspoon cinnamon. Coat well so the fruit stays evenly distributed in the batter.
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Fold and bake. Gently fold the coated apple mixture into the batter until evenly distributed. Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool and serve. Let the cake cool in the pan for about 10 minutes before removing the springform ring. Serve warm or at room temperature with vanilla ice cream.
Notes
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Ginger option: If you don’t have candied ginger, use ⅛ teaspoon ground ginger instead. Add it to the dry ingredients along with the other spices.
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Bake time variations:
• 6-inch springform pan — 50–60 minutes
• 2–3 mini loaf pans — 30–35 minutes
• 12-cup muffin tin — 20–25 minutes
(All oven times may vary slightly. Start checking early to avoid overbaking.) -
Apple tip: I used half Honeycrisp and half Granny Smith for the perfect balance of sweetness and tartness.
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Curdled batter: If the mixture looks curdled after adding milk, don’t worry — it will smooth out once the dry ingredients are added.
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Storage: Store leftovers in an airtight container at room temperature for up to 2–3 days or refrigerate for up to 5 days.
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