1 / 1
Caramel Apple Poke Cake
Holes poked through a baked cake let warm caramel soak down into the crumb as it cools, giving each slice a sticky, saturated core. Chocolate frosting spreads across the top once the caramel sets. Caramel-dipped apple wedges and crushed nuts finish the surface — the crisp fruit and crunch contrast with the soft cake below. At 130 minutes total, most of the time is baking and cooling; the active steps are brief. Serves 12.
Equipment
- Cake Pan
Ingredients
- 1
- 2
- 3
- 4
Instructions
- 1Use the handle of a wooden spoon to poke holes halfway down into the baked cake, spacing them about 2 inches apart. Pour 3/4 cup of the caramel topping evenly over the surface so it seeps into the holes. Let the cake cool completely in the pan on a wire rack for about 1 hour.
- 2Slice the apples into 6 wedges each. Dip the exposed flesh into orange juice to keep them from turning brown, then pat them dry gently. Surface moisture prevents the caramel from sticking properly. Dip the skin side of each wedge into the remaining 1/4 cup of caramel topping and roll them in chopped nuts.
- 3Cover the prepared apples and chill them in the refrigerator until you're ready to serve.
- 4Spread an even layer of chocolate frosting over the cooled cake. Right before serving, arrange a prepared apple wedge on top of each slice.
Notes
- Baking: Prepare and bake the cake in a 13x9-inch pan according to the package directions using water, oil, and egg whites. Let it cool for 15 minutes before poking the holes.
- Garnish swap: Use small whole crab apples with stems instead of sliced wedges. You can skip the orange juice step and simply place one whole crab apple on each frosted slice.
- Storage: Keep any leftover cake loosely covered in the refrigerator for up to 3 days.
Recipe Details
About the Author
