Mini cake aux pommes facile et rapide à préparer, parfait pour le dessert ou le goûter. Ce gâteau moelleux aux pommes fraîches et aux épices comme la cannelle et la muscade se cuit en moins d’une heure. Idéal pour un petit gâteau maison, un cake individuel ou un goûter gourmand. Recette simple de cake aux fruits avec ingrédients faciles à trouver. Parfait pour le petit-déjeuner, le tea-time ou une pause sucrée saine.

Ingredients

¼ cup salted butter, plus ½ tablespoon for greasing the baking dish
¾ cup granulated sugar
1 large egg
½ teaspoon lemon juice
¼ teaspoon vanilla extract
¾ cup all-purpose flour
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon baking powder
⅛ teaspoon salt
¼ cup milk
1 cup chopped apples
Powdered sugar (optional, for topping)

Instructions

Preheat the oven to 350°F (177°C). Grease a 5×5-inch baking dish with ½ tablespoon butter and place it on a rimmed baking sheet. Set aside.
In a medium bowl, cream together the butter and sugar using an electric mixer for 2–3 minutes, until light and fluffy.
Beat in the egg, lemon juice, and vanilla extract until fully combined.
In a small bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Stir in the milk until the batter is smooth.
Gently fold in the chopped apples using a rubber spatula.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 40–45 minutes, until the cake is golden brown and a knife inserted in the center comes out clean.
Allow the cake to cool in the dish for 10 minutes. Serve directly from the dish or invert onto a plate. Dust with powdered sugar if desired.

Why You’ll Love This Recipe

This mini apple cake is perfectly soft, moist, and packed with tender chunks of fresh apple. The warm spices of cinnamon and nutmeg give it a comforting, cozy flavor, making it ideal for breakfast, dessert, or a sweet snack with tea or coffee.

Tips

Use firm apples like Granny Smith or Honeycrisp for the best texture.
Don’t overmix the batter—folding gently keeps the cake light and fluffy.
Greasing the dish well prevents sticking and ensures a clean release.
Check the cake after 40 minutes to avoid overbaking.

Variations and Substitutions

Dairy-Free: Replace butter with coconut oil and milk with almond or oat milk.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Add-ins: Mix in chopped nuts, raisins, or dried cranberries for extra flavor.
Spices: Add a pinch of ground ginger or cardamom for a unique twist.

FAQs

Can I make this cake in a larger dish?
Yes, but adjust the baking time—use a larger dish and reduce baking time slightly, checking doneness with a toothpick.

Can I prepare the batter ahead of time?
You can make the batter and refrigerate it for up to 24 hours before baking. Bring it to room temperature first for even baking.

How should I store leftovers?
Cover and store at room temperature for 1–2 days or refrigerate for up to 5 days.

Serving

Serve warm or at room temperature. Dust with powdered sugar, drizzle with caramel sauce, or top with whipped cream for a more indulgent treat.

Suggestions

Pair with a cup of coffee, tea, or a scoop of vanilla ice cream for a delightful afternoon snack or dessert. This mini cake is also perfect for gifting in small portions.