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Maple Walnut Apple Caramel Poke Cake

Ingredients

  • CAKE
  • 2 1/4 cups (550 mL) all-purpose flour, sifted
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground nutmeg
  • Pinch ground cloves
  • 3/4 cup (175 mL) unsalted butter, softened
  • 1 cup (250 mL) granulated sugar
  • 1/3 cup (75 mL) maple syrup
  • 1/4 cup (60 mL) packed brown sugar
  • 4 eggs, at room temperature
  • 2 tsp (10 mL) vanilla extract
  • 1 cup (250 mL) sour cream, at room temperature
  • 2 Granny Smith apples, peeled and diced
  • 1/2 cup (125 mL) toasted walnuts
  • CARAMEL
  • 1 cup (250 mL) granulated sugar
  • 1/4 cup (60 mL) maple syrup
  • 1/3 cup (75 mL) 35% whipping cream, at room temperature
  • 3 tbsp (45 mL) unsalted butter, cubed
  • 1/2 tsp (2 mL) vanilla extract
  • 1/2 tsp (2 mL) salt
  • FROSTING
  • 1/2 cup (125 mL) 35% whipping cream
  • 4 oz (125 g) brick-style plain cream cheese, cold
  • 1 cup (250 mL) icing sugar, sifted
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) sour cream
  • 1/2 cup (125 mL) chopped toasted walnuts

Directions

  1. Cake: Preheat oven to 350°F (180°C). Grease and flour 13- x 9-inch (3 L) baking pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
  2. Using electric mixer, in separate bowl, beat together sugar, butter, maple syrup and brown sugar until light and fluffy. Beat in eggs, one at a time, incorporating well after each addition. Beat in vanilla.
  3. With mixer on low, alternately add flour mixture in 3 parts and sour cream in 2 parts, starting and ending with flour mixture. Scrape down bowl as needed between additions. Fold in apples and walnuts.
  4. Scrape batter into prepared pan; smooth top. Bake for 35 to 40 minutes or until tester comes out clean when inserted into centre. Let cool completely on rack. Using handle of wooden spoon, poke holes in cake, about 1-inch (2.5 cm) apart.
  5. Caramel: Meanwhile, in heavy-bottom saucepan, combine sugar and maple syrup. Pour in 2 tbsp (30 mL) water and set over medium heat. Without stirring, cook for 8 to 10 minutes or until golden brown throughout, gently swirling pan if sugar is browning unevenly.
  6. Carefully add cream; stir slowly with wooden spoon until combined. Cook for 2 minutes; remove from heat. Add butter, vanilla and salt. Pour three-quarters of caramel sauce evenly over cake. Let cool completely.
  7. Frosting: Using electric mixer, whip cream until stiff peaks form; set aside. In separate bowl, beat cream cheese until lightly and fluffy. On low speed, beat in icing sugar and vanilla until smooth. Fold in sour cream and whipped cream; spread over cooled cake. Drizzle with remaining caramel and walnuts. Serve immediately. Refrigerate for up to 2 days.

Tip: Substitute pecans for walnuts if desired.

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Related Recipes

Maple Walnut Apple Caramel Poke Cake

Ingredients

  • CAKE
  • 2 1/4 cups (550 mL) all-purpose flour, sifted
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground nutmeg
  • Pinch ground cloves
  • 3/4 cup (175 mL) unsalted butter, softened
  • 1 cup (250 mL) granulated sugar
  • 1/3 cup (75 mL) maple syrup
  • 1/4 cup (60 mL) packed brown sugar
  • 4 eggs, at room temperature
  • 2 tsp (10 mL) vanilla extract
  • 1 cup (250 mL) sour cream, at room temperature
  • 2 Granny Smith apples, peeled and diced
  • 1/2 cup (125 mL) toasted walnuts
  • CARAMEL
  • 1 cup (250 mL) granulated sugar
  • 1/4 cup (60 mL) maple syrup
  • 1/3 cup (75 mL) 35% whipping cream, at room temperature
  • 3 tbsp (45 mL) unsalted butter, cubed
  • 1/2 tsp (2 mL) vanilla extract
  • 1/2 tsp (2 mL) salt
  • FROSTING
  • 1/2 cup (125 mL) 35% whipping cream
  • 4 oz (125 g) brick-style plain cream cheese, cold
  • 1 cup (250 mL) icing sugar, sifted
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) sour cream
  • 1/2 cup (125 mL) chopped toasted walnuts

Directions

  1. Cake: Preheat oven to 350°F (180°C). Grease and flour 13- x 9-inch (3 L) baking pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
  2. Using electric mixer, in separate bowl, beat together sugar, butter, maple syrup and brown sugar until light and fluffy. Beat in eggs, one at a time, incorporating well after each addition. Beat in vanilla.
  3. With mixer on low, alternately add flour mixture in 3 parts and sour cream in 2 parts, starting and ending with flour mixture. Scrape down bowl as needed between additions. Fold in apples and walnuts.
  4. Scrape batter into prepared pan; smooth top. Bake for 35 to 40 minutes or until tester comes out clean when inserted into centre. Let cool completely on rack. Using handle of wooden spoon, poke holes in cake, about 1-inch (2.5 cm) apart.
  5. Caramel: Meanwhile, in heavy-bottom saucepan, combine sugar and maple syrup. Pour in 2 tbsp (30 mL) water and set over medium heat. Without stirring, cook for 8 to 10 minutes or until golden brown throughout, gently swirling pan if sugar is browning unevenly.
  6. Carefully add cream; stir slowly with wooden spoon until combined. Cook for 2 minutes; remove from heat. Add butter, vanilla and salt. Pour three-quarters of caramel sauce evenly over cake. Let cool completely.
  7. Frosting: Using electric mixer, whip cream until stiff peaks form; set aside. In separate bowl, beat cream cheese until lightly and fluffy. On low speed, beat in icing sugar and vanilla until smooth. Fold in sour cream and whipped cream; spread over cooled cake. Drizzle with remaining caramel and walnuts. Serve immediately. Refrigerate for up to 2 days.

Tip: Substitute pecans for walnuts if desired.