Caramel Apple Poke Cake

Recipes

Caramel Apple Poke Cake

Ingredients:

For the Apple Cake:

  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon each ground cloves, ground ginger, ground nutmeg
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon each baking powder, baking soda, salt
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 3/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 cup buttermilk, at room temperature
  • 2 Granny Smith apples, peeled and diced into 1/4” – 1/2” pieces (approx. 2 ¼ cups)
  • 1 cup chopped walnuts

For the Toppings:

  • 1 1/2 cups Easy Creamy Caramel Sauce (plus more for drizzling)
  • 1/2 cup toffee bits (Heath Bits of Brickel)

For the Cream Cheese Frosting:

  • 12 oz cream cheese, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 2 tablespoons sour cream (optional but recommended)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon reserved spices (from the cake ingredients)
  • 1/8 teaspoon salt
  • 1 3/4 – 2 cups confectioners’ sugar

Instructions:

  1. Prepare the Cake:
    • Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and spray with nonstick cooking spray. Set aside.
    • In a large bowl, mix together the cinnamon, ginger, cloves, and nutmeg. Remove 1/2 teaspoon of this spice blend for the frosting (“Reserved Spices”). Add the flour, baking powder, baking soda, and salt to the remaining spices in the large bowl. Set aside.
  2. Mix the Batter:
    • Using a stand mixer or hand mixer, beat the softened butter and sugar on medium-high speed for a full 4 minutes, until the mixture is very light and fluffy, scraping down the sides as needed.
    • With the mixer running on medium, add the vanilla extract, then the eggs, followed by the egg yolk, one at a time, beating just until the yellow disappears after each addition.
    • Gradually add the flour mixture in thirds, alternating with the buttermilk in between each addition, and beating until just combined after each addition. Stir in the diced apples and chopped walnuts until just combined. Spoon the batter into the prepared pan.
  3. Bake the Cake:
    • Bake at 350°F (175°C) for 45-50 minutes, or until a wooden pick inserted near the center of the cake comes out clean.
    • Note: While the cake is baking, you can prepare the Caramel Sauce.
  4. Poke and Soak:
    • Let the cake cool in the pan on a wire rack for 5 minutes, then poke holes about an inch apart all over the cake using the back of a straw.
    • Pour 1 1/2 cups of caramel sauce over the cake, spreading it into the holes with a spatula. Cover and refrigerate the cake overnight.
  5. Make the Spiced Frosting:
    • In a stand mixer or using a hand mixer, beat the cream cheese, butter, sour cream, vanilla extract, salt, and the reserved 1/2 teaspoon of spices at medium-high speed until well combined.
    • Gradually add the confectioners’ sugar, 1/2 cup at a time, and beat until the frosting is very fluffy, about 2 minutes. Add more sugar if needed to reach your desired consistency.
  6. Frost and Garnish:
    • Evenly spread the cream cheese frosting over the chilled cake, then sprinkle with toffee bits.
    • If you plan to serve the Caramel Apple Poke Cake immediately after frosting, let it sit at room temperature before frosting to bring it to room temperature. Alternatively, you can frost the cake and return it to the refrigerator, then bring it to room temperature before serving.

Enjoy your delicious Caramel Apple Poke Cake!