Caramel Apple Poke Cake
Ingredients
Apple Cake:
1 box vanilla cake mix
1 cup buttermilk, room temperature
1/3 cup unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups apples, peeled, cored, and chopped
Caramel Pudding:
1/3 cup brown sugar, packed
1/3 cup water
3 egg yolks, room temperature
1 1/2 cups milk, room temperature, divided
2 tablespoons cornstarch
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
Whipped Brown Sugar Cream Cheese:
1 1/2 cups heavy cream
4 ounces cream cheese
1/4 cup granulated sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Directions
Apple Cake:
Preheat oven to 350 degrees F. Spray a 13×9 cake pan with non-stick cooking spray. Set aside.
Heat a small saucepan over medium heat. Melt butter, then allow it to simmer until it begins to brown and smell nutty. Remove from heat and cool.
Place cake mix in a large bowl with buttermilk, eggs, vanilla, and cooled brown butter. Mix until just combined. Gently fold in chopped apples.
Transfer batter to the prepared cake pan. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
Remove from oven when done and allow to cool 10 minutes, then use the handle of a wooden spoon to poke many holes all over the cake.
Caramel Pudding:
While the cake is baking, make the pudding. Combine the brown sugar and water in a saucepan saucepan over medium-high heat. Cook until it reaches 215 degrees F and creates a caramel, then remove from heat and set aside.
In a separate medium saucepan set over medium heat, whisk together milk and cornstarch until there are no lumps.
Whisk egg yolks in a large heatproof glass bowl.
When milk mixture is warm but barely simmering, whisk it into the egg yolks, about 1/4 cup at a time, until it’s all combined. Return the mixture to the saucepan and stir in the reserved caramel sauce.
Return the pan to the stovetop. Cook the mixture for about 5 minutes until it thickens, then stir in the butter, vanilla and salt. Remove from heat and allow to cool 20-30 minutes.
Pour cooled pudding into the holes of the cake, allowing it to sink in before adding another addition. (You may have more pudding than you need.)
When pudding has been added, cover pan with plastic wrap and chill 2 hours.
Whipped Brown Sugar Cream Cheese:
In a large cold bowl, whip heavy cream to stiff peaks.
In a separate bowl, beat cream cheese, sugars, vanilla, and salt until well-combined and fluffy, 3-4 minutes. Fold whipped cream into cream cheese mixture.
Spread frosting on top of cooled cake. Garnish with additional chopped apples, toffee bits, and caramel sauce.
