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Mini Spiced Apple Cake with Candied Ginger

Slice of moist mini spiced apple cake showing apple chunks, served on black plate
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This cozy mini spiced apple cake with candied ginger is soft, fragrant, and perfectly sized to share. Serve warm with vanilla ice cream.

  • Author: George
  • 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

Scale

    • 2 oz unsalted butter, room temperature

    • ¾ cup granulated sugar

    • 1 large egg

    • 1 teaspoon vanilla extract

    • 3 oz (about 90 ml) whole milk

    • 1 cup all-purpose flour

    • 1 teaspoon baking powder

    • ¼ teaspoon salt

    • ½ teaspoon ground cinnamon

    • ⅛ teaspoon ground nutmeg

    • ⅛ teaspoon ground cloves

    • 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)

    • ¼ teaspoon ground cinnamon (for coating apples and ginger)

 

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly spray a 6-inch springform pan with baking spray.

  2. Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, salt, ½ teaspoon cinnamon, nutmeg, and cloves.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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

  • 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.

  • 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.

  • Curdled batter: If the mixture looks curdled after adding milk, don’t worry — it will smooth out once the dry ingredients are added.

  • Storage: Store leftovers in an airtight container at room temperature for up to 2–3 days or refrigerate for up to 5 days.

Find it online: https://www.myeclecticbites.com/mini-spiced-apple-cake/