Apple Cider Poke Cake Caramel

This spiced apple cider poke cake is the essence of autumn baked into a single pan. With caramel sauce soaking into every bite and airy whipped cream on top, it is a dessert you will crave the moment leaves start to turn. Each slice bursts with cozy flavor, and the best part is how quick and easy it is to prepare. This is my go to treat for potlucks and family gatherings all season long and everyone wants seconds.

I first baked this after a fall apple picking trip, and it instantly became a family tradition. Now we make it every year, sometimes adding extra sauce just because we can.

Ingredients

• All purpose flour: Provides structure to the cake Choose a fresh bag with no musty smell
• Baking powder and baking soda: These help the cake rise and keep it fluffy Make sure they are not expired for best lift
• Salt: Balances sweetness and enhances the spice notes Use fine sea salt for even blending
• Ground cinnamon nutmeg and cloves: Create that classic warm autumn spice scent Buy fresh ground spices or grind your own for maximum aroma
• Granulated sugar and light brown sugar: Give a hint of molasses richness Look for brown sugar that is still soft and moist
• Unsalted butter: Adds moisture and rich flavor Real butter works best melt gently for extra smooth mixing
• Eggs: Bind everything together Large eggs at room temperature work best
• Apple cider: The star flavor Use refrigerated or fresh pressed cider for depth not vinegar Choose apple cider without added sugar for pure taste
• Sour cream: Keeps the crumb tender and prevents dryness Look for full fat for creamiest results
• Vanilla extract: Deepens flavor Pure vanilla makes a noticeable difference
• Caramel sauce: Supplies that sweet gooey drizzle Opt for thick but pourable caramel Check for labels if you need nut free
• Heavy whipping cream: For cloudlike topping Make sure it is extra cold before whipping
• Powdered sugar: Sweetens whipped cream Sift before using to avoid lumps
• One small apple: Adds fresh texture on top Choose a crisp variety like Honeycrisp or Gala
• Extra caramel sauce: Just a drizzle brings every bite together

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit This ensures an even bake from the start. Grease a 9 by 13 inch baking pan using butter or nonstick spray, making sure to get into the corners.

Mix the Dry Ingredients:

In a medium bowl whisk together the flour baking powder baking soda salt cinnamon nutmeg and cloves. Whisk thoroughly and check there are no lumps This step evenly distributes the leaveners and spices for a uniform crumb.

Combine the Sugars and Butter:

In a large bowl whisk both sugars with melted butter until the mixture looks smooth glossy and pale. Take a full minute here for best results The butter should cool slightly before mixing so it does not scramble the eggs.

Add Wet Ingredients:

Crack in the eggs one at a time whisking after each. Stir in the apple cider sour cream and vanilla extract Blend gently until the batter is creamy and even These wet ingredients create a moist cake with full flavor.

Fold in the Dry Ingredients:

Add the flour mixture to the wet mixture in two parts Use a spatula to fold just until combined Stop as soon as no dry streaks remain This keeps the cake light rather than dense.

Fill and Bake:

Pour batter into your prepared pan smoothing the top with a spatula. Bake for thirty to thirty five minutes checking with a toothpick for doneness The cake should start pulling from the sides and the top will look golden brown.

Poke and Soak:

While the cake is warm take the handle of a wooden spoon and poke holes all over about one inch apart. Slowly drizzle your caramel sauce over the top letting it sink down into the holes This step is where the magic happens as every slice gets a gooey surprise.

Cool Completely:

Let the cake rest on a wire rack until it is fully cooled in the pan This prevents the whipped cream from melting when topped.

Make the Whipped Cream:

In a chilled bowl beat cold heavy cream powdered sugar and vanilla on medium high speed with an electric mixer. Beat until stiff peaks hold their shape but do not overbeat Spread evenly over the cooled cake for a pillowy finish.

Garnish and Serve:

Sprinkle diced apple over the whipped cream if you like For the wow effect drizzle with additional caramel just before serving Enjoy every bite

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The best part for me is pouring the caramel over the warm cake and watching it disappear into each hole. The scent alone reminds me of family gatherings around our dining table as the first breeze of autumn rattles the windows outside.

Storage Tips

This cake keeps beautifully in the refrigerator for up to four days. Cover the pan tightly with foil or plastic wrap Make sure the whipped cream layer is securely covered to prevent it from picking up fridge odors. You can also wait to add whipped cream until just before serving for maximum freshness.

Ingredient Substitutions

No apple cider on hand Try a blend of apple juice with a tablespoon of lemon for tartness. Sour cream can be swapped with Greek yogurt. Dairy free butter and cream work if you need it to be dairy free. Just check labels on your caramel sauce for hidden ingredients.

Serving Suggestions

Serve slices cold or let the cake come up to room temperature for extra flavor I like to add apple chips or spiced nuts for a crunchy topping Sometimes we bring it to holiday gatherings and top with cinnamon whipped cream for a festive twist.

Cultural and Seasonal Roots

Poke cakes like this became classics in American kitchens in the 1970s thanks to their easy prep and irresistible moist texture. Using fresh apple cider makes this cake especially popular in the fall when cider mills are in full swing and apples are at their sweetest and juiciest.

Seasonal Adaptations

Swap diced apple topping for sliced pears in winter Add a pinch of allspice to the batter for deeper warmth during the holidays Lightly toast pecans or walnuts and sprinkle them over the whipped cream in autumn

Success Stories

This cake is always a hit whether I bring it to the office or serve it at weekend brunch. One year my niece insisted it had to be her birthday dessert even though her birthday is in July This treat has comforted new moms friends with new jobs and everyone in between. It has become my signature bake for good reason.

Freezer Meal Conversion

Bake the cake portion as directed cool completely and wrap the pan tightly with two layers of plastic wrap. Freeze for up to two months Thaw overnight in the refrigerator before poking holes and finishing with caramel and whipped cream. This makes holiday planning a breeze and means you are never far from a slice of apple spiced comfort.

Save

Serve with a generous drizzle of caramel and a fresh sprinkle of apple for the perfect fall dessert Grab a slice before it disappears!

Recipe FAQ

→ What makes this cake extra moist?

The combination of apple cider, sour cream, and caramel sauce creates a moist, tender crumb in each slice.

→ Can I use homemade caramel sauce?

Absolutely. Both store-bought and homemade caramel sauce work well for soaking and topping the cake.

→ Is it necessary to poke holes in the cake?

Poking holes ensures caramel seeps into every layer, making the dessert more flavorful and rich.

→ How should I store leftovers?

Cover and refrigerate any remaining cake. The whipped cream topping stays fresh for up to two days.

→ Can I substitute whipped cream topping?

Yes, store-bought whipped topping can replace homemade for convenience without sacrificing flavor.

→ Which apples work best for garnish?

Choose crisp, sweet apples like Honeycrisp or Gala for fresh flavor and texture in the garnish.