These Mini Apple Date Cakes are a delicious treat that you can whip up in a muffin or brownie pan! They're irresistibly soft and tender, generously filled with chunks of apples and dates.
And the crowning glory - a sweet crumb topping that adds the perfect touch of sweetness and texture.
Whether you enjoy them as a snack, dessert, or even for breakfast, these mini cakes are the perfect treat.
Visual Instructions
Here are step by step pictures so you can see what the batter at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
- Make the crumb topping: Combine, 1 Tablespoon (15g) butter, 3 Tablespoons (25g) all purpose flour, 1 Tablespoon (15g) brown sugar, ½ teaspoon ground cinnamon and 2 Tablespoons chopped pecans (optional).
- Mix with a fork or your fingertips to form a crumb like texture. Set aside.
- Dry ingredients: In a separate large bowl, whisk together, 1 ¼ cups (160g) all purpose flour, ½ cup (100g) brown sugar, 2 teaspoons baking powder, ½ teaspoon ground cinnamon and ¼ teaspoon salt.
- Toss in 1½ cups (220g) diced apple (about 2 apples peeled and cored) and ¾ cup (100g) chopped pitted dates.
- Mix until the apples and dates are well coated.
- Wet ingredients: To a measuring jug, add 1 large egg, ½ cup (120ml) milk, ⅓ cup (80ml) vegetable oil and 1 teaspoon vanilla extract. Whisk until combined
- Pour the wet ingredients into the bowl with the dry ingredients.
- Mix all the ingredients until just combined
- Divide the mixture evenly into 12 greased muffin cups until ¾ full. (You can use muffin liners or parchment paper to line the pan. Or if you have a good non-stick pan, simply spray it with non-stick cooking spray.)
- Place thinly sliced apple on the cake's surface in decorative patterns (optional, but adds a lovely touch 😊). Generously dust each cake with approximately one tablespoon of the crumb topping mixture.
- Position the oven rack in the middle of the oven , and preheat it to 356° F / 180° C (160° C fan). Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven but leave the cakes in the pan for 5 minutes. Loosen the edges of each cake with a spatula or knife. Enjoy the cakes warm or at room temperature.
Storage
The cakes can be stored in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month.
Pro tips for making this recipe
Butter: The butter for the crumb topping should be at room temperature. This will make it easier to combine and blend with the other crumb topping ingredients.
Apples: Use either roughly chopped or finely chopped. I used sweet apple varieties (Royal Gala or Fuji) which added some natural sweetness. However, if you prefer more firm, tangy apples, you can still use Granny Smith apples or other varieties.
Dates: I use a pair of kitchen scissors to snip the dates. It works so much better and quicker than a knife to chop them. To prevent sticking, dip the blades into warm water, lightly coat the blades with non-stick cooking spray, or regularly flour the blades.
Sugar: Brown sugar provides moisture and delicious caramel flavor to these cakes. You can use white granulated sugar, but the cakes will not have the same depth of flavor.
Baking pan: I went with my favorite 12 cavity brownie pan for this recipe, giving the cakes a distinct, unique appearance. Each square / cavity measures 2.6 inches (6.6 cm). Its perfect for individual servings with a pre-cut look.
Enjoy 😋
Recipe
Mini Apple Date Cakes - Baked In A Muffin Tin
Ingredients
For the crumb topping
- 1 Tablespoon butter (softened to room temperature)
- 3 Tablespoons all purpose flour (also known as plain flour in the UK or use cake flour)
- 1 Tablespoon brown sugar
- ½ teaspoon ground cinnamon
- 2 Tablespoons chopped pecans (optional)
For the cake batter
- 1 ¼ cups all purpose flour (also known as plain flour in the UK or use cake flour)
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1½ cups diced apple (about 2 apples peeled and cored)
- ¾ cup chopped pitted dates
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Position the oven rack in the middle of the oven. Preheat the oven to 350° F / 180° C (160° C fan).
- You can use muffin liners or parchment paper to line a 12 cavity muffin or brownie pan. Or if you have a good non-stick pan, simply spray it with non-stick cooking spray.)
Make the crumb topping
- Combine butter, all purpose flour, brown sugar, ground cinnamon and chopped pecans ( if using)
- Mix with a fork or your fingertips to form a crumb like texture. Set aside.
Make the cake batter
- Dry ingredients: In a separate large bowl, whisk together, all purpose flour, brown sugar, baking powder, ground cinnamon and salt.
- Toss in the diced apple and chopped pitted dates.
- Mix until the apples and dates are well coated.
- Wet ingredients: To a measuring jug, add the egg, milk, vegetable oil and vanilla extract. Whisk until combined
Combine wet and dry ingredients
- Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until just combined.
Scoop batter into baking pan and top with crumb mixture
- Divide the mixture evenly into 12 greased muffin or brownie cups until ¾ full.
- Place thinly sliced apples on the cake's surface in decorative patterns (optional, but adds a lovely touch 😊)
- Generously dust each cake with approximately one tablespoon of the crumb topping mixture.
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven but leave the cakes in the pan for 5 minutes.
- Loosen the edges of each cake with a spatula or knife before removing from the pan. Enjoy the cakes warm or at room temperature.
Storing
- The cakes can be stored in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer for up to 1 month.
Notes
Nutrition
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