Caramel Apple Poke Cake

  • Total Time

    1h 0m
    • Prep Time

      30m
    • Bake Time

      30m
  • Serves

    12

  • Skill Level

    Intermediate
  • Dietary Needs

    NF
    • Nut free
  • 0 Reviews

    No ratings yet

What is a Poke Cake we hear you ask? Well, pretty much as it sounds. This poke cake recipe is a delicious apple traybake with holes poked in it and gooey caramel poured over the top allowing the yummy sauce to soak into the cake and infuse every bite. This is Caramel Apple Poke Cake is a great bake for Halloween parties, afternoon tea with friends or simply an comforting Autumnal treat on a cold day. 

Method

  1. Begin by making the cake. Preheat the oven to 190°C/170° Fan/ Gas Mark 5. Grease and line a rectangular tin measuring 23 x 33 x 5 cm with baking parchment.

  2. Cream together the butter and sugar and then add the eggs, one at a time with a spoonful of flour to stop it curdling.

    • 270g Unsalted Butter (Softened)
    • 270g Billington's Unrefined Golden Caster Sugar
    • 5 Egg(s) (Free Range) (Large)
  3. Add the vanilla and mixed spice and beat well. Fold in the flour, baking powder, milk and lastly the chopped, drained apples.

    • 1 ½ tsp Nielsen Massey Vanilla Extract
    • 2 tsp Ground Mixed Spice
    • 270g Self-Raising White Flour
    • 1 tsp Baking Powder
    • 2 ½ tbsp Milk (Whole)
    • 395g Apple Pie Filling (tinned, drained, chopped coarsely)
  4. Pour into your prepared tin and smooth the top. Bake in a preheated oven for 30 minutes until golden and springy. When cooked allow the cake to cool completely in the tin.

  5. While the cake cools, make the caramel sauce by melting the sugar, syrup and butter in a heavy based pan over a moderate heat. Allow the mixture to bubble for about 3 minutes and then remove from the heat and stir in the cream and vanilla. Put this to one side and allow to cool to room temperature.

    • 50g Billington's Unrefined Light Muscovado Sugar
    • 100g Golden Syrup
    • 35g Unsalted Butter (Softened)
    • 80ml Single Cream
    • ½ tsp Nielsen Massey Vanilla Extract
  6. While the caramel is cooling make the icing. Using a stand mixer or wooden spoon, work the butter and icing sugar until they come together. You can add some of the cream cheese to help this along.

    • 90g Unsalted Butter (Softened)
    • 300g Silver Spoon Icing Sugar
  7. Once the mixture has fully combined add the cinnamon and cream cheese and beat together until soft. Take care not to overbeat though as this mixture can go runny. Put the icing in the fridge until you are ready to assemble the cake.

    • 1 tsp Cinnamon (Ground)
    • 300g Cream Cheese (Chilled)
  8. Remove the cooled cake from the tin. Using a straw, poke holes all over the cake that go ¾ through the cake. Drizzle half of your cooled caramel into the holes.

  9. When you are ready to serve the cake, spread your cream cheese frosting over the top and drizzle with the remaining caramel.

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