Recipes and Cooking Caramel Apple Poke Cake 5.0 (1) 1 Review Nothing beats the moistness of a poke cake! This one with caramel and apple flavors is a great cake recipe for fall. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on September 9, 2019 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 3 hrs Servings: 16 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 2 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅔ cup butter, softened 1 cup sugar 2 eggs, room temperature 1 teaspoon vanilla ½ cup apple butter (without pectin) 3 cup finely chopped apple (3 medium) ¼ cup milk 1 14 ounce can dulce de leche 1 cup heavy cream 1 teaspoon vanilla Directions Preheat oven to 350°F. Grease and flour two 8x4-inch or 9x5-inch loaf pans. In a medium bowl whisk together flour, baking powder, baking soda, and salt. In a large bowl beat butter with a mixer on medium 30 seconds. Gradually add sugar, 1/4 cup at a time, beating until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at a time, beating after each. Beat in 1 tsp. vanilla. Add flour mixture and apple butter alternately, beating on low after each addition until well combined. Fold in apples. Divide batter evenly between pans; smooth tops. Bake about 40 minutes or until tops are golden and a toothpick comes out clean. Cool cakes in pans on a wire rack 10 minutes. Remove cakes from pans. Place top sides up on wire racks. Using the handle of a wooden spoon, poke 1/4-to1/2-inch holes three-fourths of the way through cakes about 1 1/2 to 2 inches apart. Meanwhile, in a bowl gradually whisk milk into dulce de leche until smooth. Reserve 2 tablespoons of the dulce de leche mixture for the whipped cream topper, and set aside an additional 1/2 cup. Slowly spread remaining 3/4 cup dulce de leche mixture over cakes, allowing mixture to seep into holes. Let cool completely. Meanwhile, in a chilled large bowl beat heavy cream, the 2 tablespoons reserved dulce de leche mixture, and 1 teaspoon vanilla on medium until stiff peaks form (tips stand straight). Before serving, top cakes with whipped cream and drizzle with reserved 1/2 cup dulce de leche mixture. Serves 16. Blaine Moats * For a fluffy crumb, avoid apple butter with added pectin. We tested this recipe with 1/2 cup of our Apple-Pear Butter and had good results. Rate it Print Nutrition Facts (per serving) 374 Calories 16g Fat 53g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 374 % Daily Value * Total Fat 16g 21% Saturated Fat 10g 50% Cholesterol 68mg 23% Sodium 286mg 12% Total Carbohydrate 53g 19% Total Sugars 37g Protein 5g Vitamin C 0.9mg 5% Calcium 124.1mg 10% Iron 1.1mg 6% Potassium 181.8mg 4% Fatty acids, total trans 1g Folate, total 36.2mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.