Salted Toffee Apple Poke Cake

For those of you wondering ‘What is a Poke Cake?’ please check out my earlier eulogy on the subject here.  I’ve been so obsessed with that Salted Caramel Poke Cake I’ve been trying to work out how to make another, and with the apple harvest well and truly underway, it seemed only right to combine a warming cinnamon apple cake with a salted caramel sauce.  This makes a perfect Autumn cake and is a cracking dessert for a Fireworks or Halloween party.  


For the cake

225 g self-raising flour

115 g unsalted butter, at room temperature

2 tsp ground cinnamon

115 g light brown sugar

1 large egg, beaten

8 tbsp whole milk 

225 g apples, peeled, cored and diced.  I used a combination of apples from the garden and a Bramley.

50 g raisins 

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For the Salted Caramel Sauce

75 g unsalted butter

75 g caster sugar

75 g golden syrup

125 ml double cream

1 tsp Maldon salt


Heat the oven to 180C/160C fan/ gas 4.         

Grease and line a 15 x 20cm traybake tin with baking parchment.        

Add the flour, cinnamon and butter to the bowl of a stand mixer. Mix together until it resembles fine breadcrumbs, then add the the light brown sugar and mix briefly to distribute it evenly. With the mixer running, add the egg followed by the milk.  The mixture is ready when the batter is smooth and thick.    Add the apples and raisins and fold the mixture together with a spoon.

Dollop the batter into your prepared cake tin and level out as much as you can. Bake in the oven for 20-30 minutes until golden brown and a skewer inserted into the middle comes out clean.

While the cake is in the oven, make your salted caramel sauce. Add the butter, sugar and golden syrup to a saucepan, and over a medium-high heat melt them together for 5-10 minutes until it reaches a thick consistency and the right level of caramel colour (this is really personal taste, this cake, being quite sweet, can take a bit more bitterness in the caramel so take it a bit darker).  At this point add the cream (be careful as it will splatter and rise up as you add the cold liquid), stirring continuously until nicely combined and syrupy.  Take it off the heat and stir in the salt.  Leave to cool.

When the cake is baked, remove from the oven but leave in the tray.  Now is the time to poke your holes!  Every inch or so make a hole with the end of a wooden spoon, all across the surface of the cake.  

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Pour over the salted caramel sauce, and then serve either warm or cold.  It’s amazing served still warm with a little custard or vanilla ice cream, accompanied by some fireworks and mulled cider. (Ooooooh, aaaaaaah).