Mini Warm Butter Sourdough Apple Cakes
These Mini Warm Butter Sourdough Apple Cakes are irresistibly moist and packed with flavor. Baked with apples on the bottom and soaked with a rich warm butter soak, these mini cakes are inverted to reveal tender, caramelized apples, making them a perfect autumn treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Brown sugar
Granny smith apples
All-purpose flour
Baking powder
Baking soda
Salt
Apple pie spice or cinnamon
Salted butter
Granulated sugar
Eggs
Sourdough discard
Greek yogurt
Milk of choice
Vanilla extract
Water
Honey
Almond extract
Why You’ll Love Mini Warm Butter Sourdough Apple Cakes:
Perfect Use for Sourdough Discard: These cakes are an excellent way to use up sourdough discard, adding a slight tang that enhances the sweetness of the apples and the richness of the butter soak.
Warm Butter Soak for Extra Moistness: The warm butter soak makes these cakes incredibly moist and indulgent, infusing every bite with rich, buttery flavor.
Caramelized Apple Goodness: With apples baked on the bottom and inverted to serve, these cakes reveal perfectly caramelized apples, adding a natural sweetness and texture contrast.
Mini Cakes for Individual Serving: These mini cakes are portioned individually, making them ideal for serving at gatherings or for a special, personalized dessert experience.
Great for Fall and Holiday Treats: The combination of apples, butter, and sourdough makes these cakes a perfect fall dessert, ideal for cozy evenings or holiday celebrations.
Versatile Dessert: Serve these mini cakes with a scoop of vanilla ice cream for a warm-and-cool contrast that elevates the dessert to a new level of indulgence.
Unique Sourdough Flavor: The subtle tang from the sourdough discard adds a unique depth of flavor, setting these cakes apart from traditional apple desserts.
Simple and Approachable: Despite their elegant presentation, these cakes are easy to make with basic ingredients, making them approachable for home bakers of any skill level.
Crowd-Pleaser: With their rich, buttery flavor and sweet apple topping, these mini cakes are sure to impress guests at any gathering.
Kid-Friendly: The mini size and sweet, caramelized apples make these cakes a hit with kids, while the sophisticated flavors appeal to adults.
Tips for Making Mini Warm Butter Sourdough Apple Cakes:
Use Fresh Sourdough Discard: Ensure your sourdough discard is fresh for the best flavor. It adds a subtle tang that complements the sweetness of the apples and richness of the butter soak.
Choose Firm Apples: For the apple layer, use firm apple varieties like Granny Smith or Honeycrisp. These hold their shape well during baking and offer a sweet-tart contrast to the rich cake.
Cut Apples Evenly: Slice or dice the apples evenly so they bake uniformly and caramelize beautifully when the cakes are inverted.
Don’t Over-mix the Batter: When combining the wet and dry ingredients, mix just until combined. Over-mixing can lead to a dense cake rather than the soft, tender texture you're aiming for.
Grease the Mini Cake Pans Well: To ensure the cakes release easily when inverted, generously grease the mini cake pans or molds. This will also help the apple layer stay intact.
Pour the Butter Soak While Cakes Are Warm: After baking, pour the warm butter soak over the cakes while they are still warm. This allows the cakes to absorb the butter and become extra moist and flavorful.
Invert the Cakes Carefully: Let the cakes cool slightly before inverting them to reveal the caramelized apples. If you invert them too soon, they may break apart, so allow them to set for a few minutes.
Serve Warm for Best Flavor: These cakes are best enjoyed warm. The butter-soaked cake paired with the caramelized apples is especially comforting when served fresh from the oven.
Pair with Vanilla Ice Cream: For the ultimate indulgence, serve these cakes with a scoop of vanilla ice cream. The contrast of warm cake and cold ice cream enhances the dessert’s flavors and creates a delightful texture contrast.
Store and Reheat Properly: Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave for 10-15 seconds to enjoy the buttery, moist texture before serving.
How to Store Mini Warm Butter Sourdough Apple Cakes:
Room Temperature (Short-Term Storage): If you plan to serve the cakes within a few hours, you can keep them at room temperature in an airtight container for up to 4 hours. Cover them well to maintain moisture.
Refrigeration (Up to 3 Days): Store the cakes in an airtight container in the refrigerator for up to 3 days. The butter soak helps them stay moist. Before serving, reheat the cakes slightly to restore the soft, warm texture and caramelized apple flavor.
Freezing the Cakes: To store the cakes longer, freeze them. Wrap each cake tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container for up to 2 months. Thaw them in the refrigerator overnight before reheating.
Freezing the Cakes Without the Soak: If you want to freeze the cakes without the butter soak, bake them as usual, let them cool, and freeze. After thawing, prepare and pour the warm butter soak over the thawed cakes before serving to keep them moist and flavorful.
Reheating in the Oven: To restore the texture and flavor, reheat the cakes in the oven at 300°F (150°C) for 5-10 minutes. This method helps maintain the crispness of the caramelized apple layer.
Microwave Reheating: For a quick option, microwave individual cakes for 15-20 seconds. This will warm the cake but may soften the apple layer slightly. Serve with fresh vanilla ice cream for the best results.
Storing Vanilla Ice Cream Separately: If serving the cakes with ice cream, store the ice cream separately in the freezer. Scoop the ice cream just before serving the warm cakes for the perfect contrast between warm and cold.
Serving Leftover Cakes: Leftover cakes taste best when served warm. Reheat them and pair with a fresh scoop of vanilla ice cream to recreate the indulgent dessert experience.
Avoiding Sogginess: When storing in the refrigerator or freezer, make sure the cakes are well wrapped to prevent them from absorbing too much moisture, which could lead to sogginess. This will keep the cakes moist but not too wet.
Refresh with a New Soak: If the cakes seem dry after storage, you can reheat and add a little extra warm butter soak to refresh them and restore their moist texture before serving.
FAQs:
Q: Can I use fresh sourdough starter instead of sourdough discard?
A: Yes, but sourdough discard is preferred for this recipe. It provides a slight tang that complements the sweet apples and buttery soak without affecting the rise or texture.
Q: What type of apples work best for this recipe?
A: Firm, slightly tart apples like Granny Smith or Honeycrisp work best. They hold their shape during baking and provide a nice contrast to the sweetness of the cake and butter soak.
Q: How do I prevent the cakes from sticking to the pans when inverted?
A: Generously grease the mini cake pans or molds with butter or nonstick spray before adding the apples and batter. This will ensure the cakes release easily and the caramelized apple layer stays intact.
Q: Can I make the cakes ahead of time?
A: Yes, you can make the cakes ahead of time. Store them in the refrigerator for up to 3 days or freeze them for longer storage. Reheat them before serving to enjoy the full warm, buttery flavor.
Q: How do I reheat the cakes after storing?
A: Reheat the cakes in a 300°F (150°C) oven for 5-10 minutes to restore their warm, moist texture. You can also microwave individual cakes for 15-20 seconds, but oven reheating is recommended for the best results.
Q: Can I make the butter soak ahead of time?
A: Yes, you can prepare the butter soak in advance. Store it in the refrigerator and gently reheat it before pouring over the warm cakes to ensure the soak is absorbed properly.
Q: Can I substitute the butter soak with another topping?
A: While the butter soak adds rich moisture and flavor, you can try other toppings like caramel sauce or a light sugar glaze. However, the butter soak creates a signature richness that pairs perfectly with the apples and sourdough.
Q: How do I serve the cakes with ice cream?
A: Serve the cakes warm and inverted, with a scoop of vanilla ice cream on the side or on top. The contrast of the warm cake and cold ice cream enhances the dessert's overall flavor and texture.
Q: Can I use a different fruit instead of apples?
A: Yes, you can substitute apples with pears, peaches, or even plums. Adjust the baking time slightly depending on the fruit’s water content to ensure the cake bakes evenly.
Q: Can I freeze the cakes after soaking them with butter?
A: It’s best to freeze the cakes before soaking them with butter. When ready to serve, thaw the cakes, warm them, and add the butter soak to maintain the freshness and flavor.
Check out my other fall recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these mini warm butter sourdough apple cakes. Happy baking!
