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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Caramel Apple Poke Cake

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. 

Caramel Apple Poke Cake
Prep: 30 MINS
Bake: 30 MINS
Serves:12
Skill Level: MEDIUM

Ingredients

For the Cake

  • 270g Unsalted Butter (Softened)
  • 270g Unrefined Golden Caster Sugar (we like Billington's)
  • 5 Egg(s) (Free Range) (Large)
  • 1 ½ tsp Vanilla Extract (We Like Nielsen Massey)
  • 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)

For the Caramel

  • 50g Unrefined Light Muscovado Sugar (We Like Billington's)
  • 100g Golden Syrup
  • 35g Unsalted Butter (Softened)
  • 80ml Single Cream
  • ½ tsp Vanilla Extract (We Like Nielsen Massey)

For the Frosting

  • 300g Icing Sugar (we like Silver Spoon)
  • 90g Unsalted Butter (Softened)
  • 300g Cream Cheese (Chilled)
  • 1 tsp Cinnamon (Ground)


The Method

STEP 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.

STEP 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.

STEP 3
Add the vanilla and mixed spice and beat well. Fold in the flour, baking powder, milk and lastly the chopped, drained apples.

STEP 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.

STEP 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.

STEP 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.

STEP 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.

STEP 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.

STEP 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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