Mini Apple Cakes With Maple Syrup

By Victoria de la Maza
Victoria de la Maza
Victoria de la Maza
Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home.
October 19, 2021 Updated: October 19, 2021

This is a fun dessert to make during weekends or holidays, especially if you involve children in the grating step. Of course, you can also shred the apples in a food processor, but where’s the fun in that?

Try baking these cakes in decorative molds (very well greased), and dust generously with powdered sugar to serve. I do so during the holidays and take them to friends’ houses as a gift—ramekins included! And I must say, any leftovers are welcome for breakfast.

Makes 12

  • 2 1/2 cups self-raising flour (see Note)
  • 1 teaspoon ground cinnamon
  • 1 cup brown sugar
  • 6 Honeycrisp apples, peeled and coarsely grated
  • 4 eggs, room temperature
  • 1/2 cup maple syrup, plus more for serving
  • 1 cup butter, room temperature
  • 1/2 teaspoon sea salt
  • 1/2 cup powdered sugar, for dusting

Preheat the oven to 350 degrees F and grease 12 1-cup ramekins or decorative molds.

In a large bowl, mix together the flour, cinnamon, brown sugar, and apples. In a blender (or in another bowl with an electric mixer), combine the eggs, maple syrup, butter, and salt until smooth. Pour into the dry mixture and mix well.

Divide the batter into the prepared ramekins, about 3/4 cup each. Place the ramekins on a large cookie sheet and bake for about 30 minutes, until the tops are lightly browned and a skewer inserted into the middle comes out dry.

If using decorative molds, run a knife around the edges and invert into serving plates. If using ramekins, serve directly in the ramekins. Dust with powdered sugar and serve with vanilla ice cream, whipped cream, or maple syrup on the side.

Note: If you don’t have self-raising flour, sub with 2 1/2 cups all-purpose flour, 3 3/4 teaspoons baking powder, and 1/2 teaspoon salt.

Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home.