apple spice poke cake

Name: Apple Spice Poke Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.75 cup all-purpose flour; 1.5 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 1 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 1 cup granulated sugar; 0.5 cup unsweetened applesauce; 0.5 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup warm water; 1 cup caramel sauce; 1 cup whipped cream; 0.25 cup chopped pecans

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There are certain smells that just instantly transport me back to my childhood kitchen, and the aroma of warm apples, cinnamon, and sugar is definitely one of them. My Grandma Elsie always had something baking, especially during the fall. This apple spice Poke Cake is my tribute to her, and honestly, it’s the recipe I pull out when I need a guaranteed crowd-pleaser or when a serious craving for comfort food hits. It’s like a warm hug in cake form, and the best part? It’s ridiculously easy, which is a lifesaver on busy weeknights. Think of it as the ultimate cozy dessert, but without all the fuss of a traditional layered cake. It’s got all the warm, spiced goodness of an apple pie but in a super moist, tender cake that just melts in your mouth.

What is Apple Spice Poke Cake?

So, what exactly *is* an apple spice Poke Cake? Well, it’s pretty much exactly what it sounds like! It starts with a delicious, spiced cake batter – think all those wonderful fall flavors like cinnamon, nutmeg, and cloves mingling with sweet apples. The “poke” part comes in after it’s baked. We poke holes all over the warm cake (hence the name!), and then we pour a sweet, creamy mixture over the top. This mixture seeps down into all those little holes, infusing the cake with even more moisture and flavor. It’s essentially a shortcut to an incredibly moist and deeply flavored cake that tastes like it took hours to make, but it really doesn’t. It’s a simpler, more forgiving way to get that “wow” factor dessert on the table. It’s less about perfect frosting and more about that wonderful, infused flavor and incredibly tender texture.

Why you’ll love this recipe?

Honestly, there are so many reasons why this apple spice Poke Cake has become a staple in my recipe collection, and I just know you’re going to adore it too. Let’s start with the flavor – it’s just divine! Imagine the warmth of cinnamon and nutmeg, the subtle sweetness of apples, all baked into a cake that’s incredibly moist and tender. It’s like a cozy autumn day in every bite. Then there’s the simplicity. I’m talking about a dump-and-go kind of cake, mostly. The batter comes together in minutes, and the “poking” and “pouring” steps are so straightforward, even a beginner can master it. It’s a lifesaver when you want something impressive without spending hours in the kitchen. Plus, it’s incredibly budget-friendly! Most of the ingredients are pantry staples, making it an affordable way to treat yourself and your loved ones. And the versatility? Oh my goodness. This cake is wonderful served warm for dessert, but it’s also fantastic for breakfast with a cup of coffee, or even as a sweet afternoon snack. What I love most about this apple spice poke cake is that it’s forgiving. If your swirl isn’t perfect or you over-poke a bit, it still turns out absolutely delicious. It’s a recipe that’s meant to be enjoyed, not stressed over!

How do I make Apple Spice Poke Cake?

Quick Overview

Making this apple spice poke cake is a breeze! You’ll whip up a simple, spiced cake batter loaded with grated apples, bake it until it’s perfectly golden, and then let it soak up a luscious creamy filling. Finally, a sweet glaze ties it all together for an unbelievably moist and flavorful dessert that looks as good as it tastes. It’s all about creating layers of flavor and moisture without any complicated techniques. Trust me, the hardest part will be waiting for it to cool!

Ingredients

For the Main Batter:

You’ll want to start with your basic cake ingredients, but with a few flavorful additions!

2 cups all-purpose flour: This is our sturdy base. Make sure it’s spooned and leveled, not scooped directly from the bag, to avoid a dense cake.
1 ½ cups granulated sugar: For that perfect sweetness. You can reduce this slightly if you prefer a less sweet cake, but I find this ratio just right.
2 teaspoons ground cinnamon: The star spice! Use a fresh, fragrant cinnamon for the best flavor.
1 teaspoon baking soda: Our leavening agent, to ensure a nice rise.
½ teaspoon ground nutmeg: Adds a warm, slightly sweet, nutty note that pairs beautifully with cinnamon.
¼ teaspoon ground cloves: Just a pinch adds a wonderful depth of flavor. Be careful not to overdo this one!
½ teaspoon salt: Balances out the sweetness and enhances all the other flavors.
2 large eggs: At room temperature, they incorporate better into the batter.
1 cup vegetable oil: This is key to the cake’s incredible moisture. You can also use canola oil.
1 cup buttermilk: Gives the cake a tender crumb and a slight tang that complements the spices. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
1 teaspoon vanilla extract: Always adds that lovely background warmth.
2 cups finely grated apples: This is where the magic happens! Use firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji. Peel them first, then grate them on the large holes of a box grater. You’ll want about 2-3 medium apples.

For the Filling:

This is what makes the cake unbelievably moist and infused with flavor.

1 (14-ounce) can sweetened condensed milk: This is the secret to that creamy, rich filling. It’s already sweet, so it works perfectly here.
½ cup apple cider or apple juice: Adds more apple flavor and helps thin out the condensed milk slightly.
1 teaspoon ground cinnamon: To amplify those warm spice notes.

For the Glaze:

A simple drizzle to finish it off.

1 cup powdered sugar: Sifted, if you want a super smooth glaze.
2-3 tablespoons milk or half-and-half: Start with 2 tablespoons and add more until you reach your desired drizzling consistency.
½ teaspoon vanilla extract: For a touch of extra flavor.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Now, grab a 9×13 inch baking pan. I like to lightly grease mine with butter or cooking spray, and then dust it with a little bit of flour. This ensures that our beautiful cake doesn’t stick one bit. You can also line it with parchment paper, leaving some overhang on the sides, which makes lifting the cake out later a dream. Give the pan a good shimmy so the flour coats evenly.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, baking soda, nutmeg, cloves, and salt. You want to make sure everything is really well combined so that the leavening agents and spices are distributed evenly throughout the batter. A good whisking here will prevent any pockets of spice or baking soda in your finished cake. It should look like a uniform, fragrant mixture.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until they are thoroughly combined. Don’t worry if it looks a little separated at first; it will come together. Make sure your buttermilk is at room temperature if possible, it just helps everything emulsify better.

Step 4: Combine

Now, pour the wet ingredients into the dry ingredients. Mix them together using a whisk or a spatula until they are *just* combined. It’s really important not to overmix here! A few small lumps are perfectly fine. Overmixing develops the gluten in the flour, which can lead to a tough cake. We want tender and light, remember?

Step 5: Prepare Filling

While the batter is resting for a moment, let’s make that luscious filling. In a small bowl, whisk together the sweetened condensed milk, Apple Cider (or juice), and the extra teaspoon of cinnamon. Give it a good stir until it’s smooth and well combined. This mixture is going to seep into the cake and make it unbelievably moist and flavorful.

Step 6: Layer & Swirl

Gently fold in the grated apples into the batter until they’re evenly distributed. Don’t overmix, just fold them in so they don’t get bruised. Now, carefully pour the apple-filled batter into your prepared 9×13 inch baking pan. Smooth the top as best you can. If you want to add a little swirl for visual appeal, you can reserve about 1/4 cup of the batter and gently swirl it on top before baking, or even dollop some of the filling on top and swirl it with a toothpick. But honestly, it’s delicious no matter how you pour it!

Step 7: Bake

Place the pan in your preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the edges should be pulling away slightly from the sides of the pan. Keep an eye on it as ovens can vary!

Step 8: Cool & Glaze

This is the crucial “poke” step! As soon as the cake comes out of the oven, while it’s still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake. Make plenty of holes, they are how the filling gets in! Now, slowly and evenly pour the sweetened condensed milk mixture over the entire surface of the cake, letting it seep into all those lovely holes. Let the cake cool in the pan for about 15-20 minutes, allowing the filling to really soak in. While it’s cooling, whisk together the powdered sugar, 2 tablespoons of milk (or half-and-half), and vanilla extract in a small bowl until smooth. Add more milk, a teaspoon at a time, if needed, to reach a pourable consistency. Drizzle this glaze all over the slightly warm cake. It will set up slightly as it cools further.

Step 9: Slice & Serve

Let the cake cool completely in the pan before slicing. This is important for the glaze to set and for the cake to hold its shape. Once cooled, cut into squares. This cake is absolutely divine served slightly warm or at room temperature. You can even serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. The aroma alone will have everyone gathering in the kitchen!

What to Serve It With

This apple spice poke cake is so versatile, it’s welcome at pretty much any meal or gathering!

For Breakfast: My kids absolutely love waking up to this! A thick slice served warm with a strong cup of coffee is just pure morning bliss. You can even serve it with a side of fresh fruit like berries or a slice of cantaloupe for a balanced start. It’s like having apple pie for breakfast, but much easier.

For Brunch: Elevate it for a brunch spread by serving it alongside other brunch favorites like quiches, pancakes, or fruit salads. A dusting of powdered sugar or a few fresh apple slices on top makes it look extra elegant. I often pair it with a mimosa or a spiced apple cider.

As Dessert: This is its most natural habitat! It’s a perfect ending to any dinner, especially a cozy meal. Serve it warm with a scoop of good quality vanilla bean ice cream or a dollop of freshly whipped cream. A drizzle of caramel sauce on top is also a fantastic addition if you’re feeling indulgent.

For Cozy Snacks: This cake is my go-to when I need a comforting treat in the afternoon or evening. It’s perfect for sharing with friends over a cup of tea, or just enjoying a quiet moment to yourself. It really is the ultimate comfort food, and it’s always a hit when friends drop by unexpectedly!

Top Tips for Perfecting Your Apple Spice Poke Cake

I’ve made this apple spice poke cake more times than I can count, and over the years, I’ve picked up a few tricks that make it even better and ensure you get those perfect results every time.

Apple Prep: The type of apple really matters here! I find Granny Smith apples give a lovely tartness that balances the sweetness beautifully. Honeycrisp and Fuji are also great choices. Make sure you grate them finely. If the shreds are too large, they can make the cake a bit watery. After grating, I usually give them a gentle squeeze to remove excess moisture, especially if I’m using a juicier apple. This is a small step, but it really helps with the cake’s texture.

Mixing Advice: Remember what I said about not overmixing the batter? That’s honestly the most important rule for a tender cake. Mix until you just see the last streaks of flour disappear. A few lumps are okay! The oil in the recipe contributes to moisture, so you don’t need to worry about creaming butter and sugar like in some other cakes.

Swirl Customization: While the base recipe is divine, you can totally play with the “swirl” or topping. Instead of plain batter on top, you could mix a tablespoon of cocoa powder into the reserved batter for a chocolate-apple swirl! Or, after you poke the holes and pour the condensed milk mixture, you can sprinkle a few chopped pecans or walnuts over the top before the glaze goes on. It adds a lovely crunch.

Ingredient Swaps: Don’t have buttermilk? No problem! My go-to substitute is 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it looks slightly curdled. For a dairy-free version, you can try using a non-dairy milk like almond or soy milk with the vinegar trick, and use a neutral oil like canola or melted coconut oil. I’ve also experimented with using applesauce instead of some of the oil, but it can make the cake a bit denser. Stick with oil for the best moisture!

Baking Tips: Always preheat your oven properly. I like to place my oven rack in the center of the oven for even heat distribution. If your oven tends to run hot, you might want to reduce the temperature by 10-15 degrees Fahrenheit and bake for a few extra minutes. The toothpick test is your best friend here – it should come out clean with just a few moist crumbs attached, not wet batter.

Glaze Variations: The simple powdered sugar glaze is fantastic, but you can jazz it up! Add a pinch of cinnamon to the glaze itself for extra spice. If you like a thinner glaze, add a splash more milk. If you prefer a thicker, cream cheese frosting-like topping, you can beat softened cream cheese with a little butter, powdered sugar, and vanilla, then spread it over the cooled cake instead of drizzling.

Storing and Reheating Tips

This apple spice poke cake is so delicious, you’ll want to savor every bite, so knowing how to store it properly is key.

Room Temperature: If you plan to finish the cake within a day or two, you can absolutely leave it covered at room temperature. Make sure it’s in an airtight container or well-covered with plastic wrap to prevent it from drying out. It stays wonderfully moist this way for about 2-3 days.

Refrigerator Storage: For longer storage, or if your kitchen tends to be warm, the refrigerator is your best bet. Store the cake tightly covered in its baking dish. It will keep well in the fridge for up to 4-5 days. I find that the flavors actually meld and deepen a bit overnight in the fridge, making it even tastier on day two!

Freezer Instructions: Yes, you can freeze this cake! For the best results, I recommend freezing it *before* you add the glaze. Let the cake cool completely after baking and pouring the filling. Wrap it very tightly in a couple of layers of plastic wrap, then a layer of aluminum foil to protect it from freezer burn. It should keep well in the freezer for about 1-2 months. To thaw, unwrap it and let it come to room temperature on the counter, then add your glaze.

Glaze Timing Advice: If you’re storing the cake in the fridge or freezing it, I highly recommend making the glaze fresh just before serving. The glaze can sometimes get a little sticky or soft when stored for extended periods. However, if you want to add the glaze before refrigerating, it will still be delicious, it just might not look quite as pristine. Just ensure the cake has cooled down sufficiently before glazing.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! For a gluten-free apple spice poke cake, I’d recommend using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You’ll likely want to use about the same amount as the regular flour. The texture might be slightly different – sometimes gluten-free cakes can be a bit denser or crumblier, but this recipe’s moisture from the oil and filling should help compensate. It’s always a good idea to let the batter sit for about 5-10 minutes after mixing if you’re using gluten-free flour, as it needs a bit more time to hydrate.

Do I need to peel the zucchini?

Actually, this recipe calls for apples, not zucchini! But if you were referring to a similar cake recipe that uses zucchini, for most cakes, it’s usually best to peel the zucchini. The skin can sometimes be tough or slightly bitter, and it can also give the cake an uneven green hue. Removing the skin results in a smoother texture and a more uniform color. For this apple spice poke cake, peeling the apples is definitely recommended for the best texture and flavor.

Can I make this as muffins instead?

You sure can! This apple spice poke cake batter makes fantastic muffins. Fill your muffin liners about two-thirds full. You’ll likely need to reduce the baking time to around 20-25 minutes, or until a toothpick inserted into the center comes out clean. You can still poke holes in the warm muffins and drizzle them with the filling and glaze. They make for a perfect grab-and-go treat!

How can I adjust the sweetness level?

This recipe has a good balance of sweetness, but if you prefer it less sweet, you can try reducing the granulated sugar in the cake batter by about ¼ cup. The filling is quite sweet due to the condensed milk, so if you want to reduce sweetness there, you could try using evaporated milk and adding a bit more sugar, but the condensed milk really does contribute to the creamy texture. For the glaze, you can definitely use less powdered sugar, but it might become runnier. You could also opt for a dusting of cinnamon-sugar or just plain whipped cream instead of a sweet glaze.

What can I use instead of the glaze?

There are tons of delicious options if you want to skip the glaze! A light dusting of powdered sugar is classic and simple. You could also drizzle it with warmed caramel sauce or a maple glaze (powdered sugar mixed with maple syrup). For a more substantial topping, a dollop of whipped cream, a scoop of vanilla or cinnamon ice cream, or even a simple sprinkle of chopped toasted nuts (pecans or walnuts work wonderfully) would be delicious.

Final Thoughts

So there you have it – my beloved apple spice poke cake! It’s more than just a dessert; it’s a little slice of comfort, a memory in every bite. It’s the kind of cake that brings people together, sparking smiles and happy sighs. I truly hope you give this recipe a try. It’s forgiving, it’s ridiculously delicious, and it’s guaranteed to be a hit. If you love warm, spiced flavors and incredibly moist cake, this apple spice poke cake is definitely for you. It’s a fantastic alternative to apple pie when you want something a bit different but equally comforting. For those of you who enjoy this recipe, you might also love my Spiced Pear Upside-Down Cake or my Classic Apple Crumble. They share that same cozy, autumnal vibe. I can’t wait to hear how your apple spice poke cake turns out! Please leave a comment below with your thoughts, any variations you tried, or just to say hello! Happy baking!

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