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Small Batch Caramel Apple Mini Loaf Cake

This Deliciously Easy Small Batch Caramel Apple Mini Loaf Cake combines soft apple pieces, warm cinnamon, and a gooey caramel swirl into a perfect mini loaf that bakes quickly and smells delightful.
Prep Time10 minutes
Cook Time34 minutes
Total Time44 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Caramel Apple Banana Bread, Cozy Treats, Fall Desserts, Mini Loaf, Small Batch Baking
Servings: 2 servings
Calories: 220kcal

Ingredients

Wet Ingredients

  • 1 large egg, room temperature
  • 3 tablespoons neutral oil or melted unsalted butter, cooled
  • 2 tablespoons sour cream or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons granulated sugar

Dry Ingredients

  • 3/4 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon plus a pinch of nutmeg if you like

Mix-ins

  • 3/4 cup small diced apple, peeled if preferred, lightly patted dry Choose Honeycrisp, Pink Lady, or Gala for best results.
  • 2 tablespoons caramel bits or chopped soft caramels
  • 2 to 3 tablespoons thick caramel sauce for swirling and glazing
  • Optional: 2 tablespoons chopped toasted pecans

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Grease a mini loaf pan and line with a sling of parchment for easy removal.
  • In a medium bowl, whisk together the egg, oil, sour cream, vanilla, brown sugar, and granulated sugar until smooth and slightly thick.
  • Sprinkle the flour, baking powder, baking soda, salt, cinnamon, and nutmeg over the wet mixture. Whisk or fold gently until there are no dry flour streaks. Avoid overmixing.
  • Fold in the diced apple, caramel bits, and pecans if using. The batter will be thick.

Baking

  • Spoon half the batter into the prepared pan. Drizzle 1 tablespoon of caramel sauce over the batter, then add the remaining batter and smooth the top.
  • Dot or drizzle another tablespoon of caramel over the top and swirl gently with a butter knife.
  • Bake for 28 to 34 minutes, or until the top is set and a toothpick inserted comes out with a few moist crumbs.
  • If the top is browning too quickly, cover loosely with foil during the last few minutes of baking.

Cooling and Glazing

  • Let the loaf cool in the pan for 10 minutes, then lift out carefully.
  • Warm the remaining caramel sauce until pourable and drizzle it over the loaf. Slice once the caramel has set slightly.

Notes

Choose your apple variety wisely to retain texture. Blotting the apple after dicing prevents sogginess. Keep an eye on baking time, especially if using a larger pan.