Caramel Apple Poke Cake

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.

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

Add the vanilla and mixed spice and beat well. Fold in the flour, baking powder, milk and lastly the chopped, drained apples.

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.

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.

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.

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.

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.

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