Mini SugarBee® Apple Cider Cakes

The combination of our SugarBee® Apple Cider and apple sauce really brings out the fall flavors in these little cakes. They are moist on the inside and the cinnamon sugar coating makes them crunchy on the outside with a taste similar to a donut. So grab yourself a cup of tea and indulge in one of these delicious fall treats.

Created by: Meg Raines
Yield: 12 muffins or mini bundt cakes*



  • 1 1/2 cup SugarBee® Apple Cider
  • 4 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/3 cup apple sauce
  • 1/4 cup packed brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour (or more all-purpose flour)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt

Sugar coating

  • 6 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon


  1. Preheat the oven to 350°F, butter your muffin pan or bundt pan.
  2. Reduce the apple cider: Bring the cider to a boil in a small saucepan, lower heat to a simmer and cook for about 15 minutes, until the cider has reduced some.
  3. Remove from the heat, let cool for 5 minutes and carefully measure out 3/4 cup in a heatproof measuring cup; save the remaining cider for another use (like hot spiced cider!). Add the butter to the 3/4 cup of warm cider and set aside until the butter has melted and mixture has cooled slightly.
  4. Add the cider butter mixture to a mixing bowl along with the vanilla, brown sugar, and apple sauce; stir to combine; add in the eggs and whisk until smooth.
  5. Combine the dry ingredients (all-purpose flour, almond flour if using, baking powder, cinnamon, nutmeg, ginger and salt) in a separate mixing bowl; stir to combine. Add the wet ingredients to the dry ingredients and stir just until incorporated. Distribute the batter evenly and bake for 12-15 minutes or until the tops spring back when touched. Remove from the oven, let cool 5 minutes then transfer to a cooling rack.
  6. Combine the sugar and cinnamon in a shallow bowl. Brush each cake with melted butter when still warm; roll cakes in cinnamon sugar until they are liberally coated; set back on the rack until cooled.



  • These cakes can also be baked in mini bundt pans or specialty-shape pans as well. We did a combination of both, as shown in the photo; just be sure to adjust your baking time according to the size of your pan.
  • Recipe adapted from Half Baked Harvest recipe, available here.
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