Mini Upside Down Apple Mini Cakes: Moist, Easy & Pan-Baked

Warm apple cakes are great when you want something cozy, quick, and utterly fuss-free. Ready in about 40 minutes, they bake in individual molds and come out moist. These treats can grace your tables during breakfast, teatime, or when you want an easy dessert.

This recipe is simple, whisked eggs and sugar are combined with melted butter and flour to make a light batter. Then, small apple cubes are put over a buttery sugared base in each mold, the batter is poured over, and then baked. They are great for beginner bakers, busy households, or anyone who loves an apple cake without the washing up.

What are No-Mess Apple Cakes?

These are single-serving, slightly upside-down style apple cakes baked in small aluminium or silicone molds. This helps you get a buttery caramelized apple base and a soft cake top, but without bowls of sticky apple juices or a big pan to scrub.

Single-portion cakes like these are great for portion control and for trying small variations without committing to a whole loaf.

Pro Tips for the Best No-Mess Apple Cakes

• Dice the apples small so they cook through in 25 minutes and distribute evenly.
• Don’t overmix the batter and stop when the flour is just combined to keep cakes tender.
• If you’re worried about sticking, use silicone molds or line aluminium molds with a little extra butter and a light dusting of flour.
• For extra flavor, toss the diced apples with a pinch of ground cinnamon or a little lemon zest before placing them in the molds.

Frequently Asked Questions

What apples work best here?

Firm, slightly tart apples like Granny Smith or Braeburn work best because they keep their structure and balance the sweetness. Softer apples like McIntosh will break down more and give a softer, more compote-like texture.

Can I make one large cake instead of four mini molds?

Yes. Use an 8–9 inch round cake pan. Just place butter slices and sprinkle sugar over the base, arrange the apple pieces, then pour the batter on top. Bake at 180°C (356°F) for 35–45 minutes and check with a skewer for doneness.

Can I prep the batter ahead?

You can mix the batter and refrigerate it up to 24 hours, cover tightly, but wait to slice the apples and assemble until you’re ready to bake. Apples release juice when held, which can affect texture.

How to Store Leftovers

Store in an airtight container for up to 24 hours, but it’s best eaten within the day. You can also place in an airtight container up to 4 days and rewarm briefly before serving.

How to Make No-Mess Apple Cakes

Step 1

Step 1

Crack 3 eggs into a mixing bowl and beat until uniform. While beating, gradually add sugar so the mixture becomes a little lighter.

Crack 3 eggs into a mixing bowl and beat until uniform. While beating, gradually add sugar so the mixture becomes a little lighter.

Step 2

Step 2

Pour in butter, flour, and mix.

Pour in butter, flour, and mix.

Step 3

Step 3

Dice the apples into small squares

Dice the apples into small squares

Step 4

Step 4

Place one small slice of butter in the center of 4 aluminium molds, then add sugar over each butter slice.

Place one small slice of butter in the center of 4 aluminium molds, then add sugar over each butter slice.

Step 5

Step 5

Fill the molds with diced apples and spoon the cake batter evenly over the apples.

Fill the molds with diced apples and spoon the cake batter evenly over the apples.

Step 6

Step 6

Bake for 25 minutes at 180°C (356°F) until the top is golden.

Bake for 25 minutes at 180°C (356°F) until the top is golden.