Mini Chai Cakes with Sautéed Apple Filling

Warm spices, tender cake, and caramelized apples come together in these Mini Chai Cakes with Sautéed Apple Filling—a cozy, festive treat that feels as special as it looks. Infused with chai-inspired flavors like cinnamon, cardamom, and ginger, the cakes bake up beautifully in the 2-Piece 12-Cup Round Dutch Oven Cakelet Pan, each one taking on the charm of a petite Dutch oven. Perfect for entertaining, these little cakes bring warmth, whimsy, and a hint of indulgence to any gathering.

Cakes:

6 tablespoons unsalted butter, room temperature

½ cup granulated sugar

2 eggs, room temperature

1 tablespoon vanilla bean paste

1 cup plus 2 tablespoons all purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ tablespoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

¼ teaspoon ground nutmeg

⅛ teaspoon finely ground black pepper

½ cup buttermilk

¼ cup whole milk

Apple Filling:

2-3 crisp apples (Pink Lady, Granny Smith, or Honeycrisp), diced

2 tablespoons salted butter

3 tablespoons dark brown sugar

1 teaspoon vanilla bean paste

Assembly:

Caramel drizzle

Flaky sea salt, optional

Vanilla Bean Ice cream, optional

Make the Apple Filling:

In a large sauté pan or braiser over medium heat, melt the butter until bubbly. Add the diced apples and cook for 2 minutes, stirring occasionally. Sprinkle in the brown sugar and continue cooking until the mixture is bubbly and slightly thickened, 3-4 minutes. Remove from heat, stir in the vanilla bean paste and transfer to a bowl to cool.

Make the Cakes:

Preheat the oven to 350°F. Prepare the pans: very lightly spray only the base pan (the Dutch oven shape) with non-stick baking spray. Do not spray the lid pan – this helps the batter grip and hold the mold details.

In a small bowl, whisk together the flour, baking powder, spices, and salt. In a measuring cup, combine the buttermilk and whole milk. In the bowl of a stand mixer fitted with a paddle (or using a hand mixer), beat the butter and sugar on medium-low speed until light and fluffy, 2-3 minutes.

Add eggs one at a time, ensuring they are combined after each addition. Add vanilla bean paste and stir to combine.

Using a rubber spatula, fold in the dry ingredients and milk mixture alternately, ending with the milk mixture.

Portion the batter into the pans: use a heaping 2-tablespoon scoop for each base and ½ tablespoon for each lid. For the bases, the batter should just cover the handles of the mold.

Smooth the batter into the molds with a small offset spatula, making sure to get in every crevice and minimize excess on the edges.

Place the base pan in the center of the oven and the lid pan in the upper third. Bake at 350° F for 15-17 minutes, or until a toothpick inserted into the bases comes out clean. Allow cakes to cool in their pans until just warm, then carefully release the lids with an offset spatula and turn the bases out onto a wire rack.

Assembly:

Once cooled, hollow out the center of each cake base using a small knife or large round piping tip. Fill each cavity with sautéed apples. Drizzle with caramel sauce, sprinkle with flaky salt if desired, and place the cake lid on top. Serve as is, or add a scoop of vanilla bean ice cream.