The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
So, my dad loves caramel apple poke cake. I’m not sure when he first discovered the delicious treat, but he’s been hooked ever since. Every time we go out for dessert, he always has to have a piece of this cake.
He loves the tartness of the apples and the sweetness of the caramel, and the cake is always so fluffy and creamy. Plus, it’s perfect for fall, because of all of the spices that are involved.
Even though I love caramel apple poke cake too, I don’t think I could ever be as devoted to it as my dad is. He’s a ridiculous fan, to the point where he even has a nickname for the cake: Caramel Apple Poke Cake Evangelist.
I love that he’s so passionate about this cake, and I’m lucky that he loves it so much. It’s always a great treat to have tucked away in the fridge, just in case we get a craving for it. I can’t wait to make it for him when he comes home from work tonight, and possibly hear him rave about it the whole time.
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-1/2 cup (120 ml) unsalted butter, at room temperature
-1 1/2 cups (300 grams) granulated sugar
-3 large eggs
-2 cups (500 grams) all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 cup (240 ml) buttermilk
-1 tablespoon vanilla extract
-6 cups (1.2 kilograms) peeled and cored tart apples, chopped
-1 cup (240 ml) caramel sauce
-1 cup (240 ml) fresh mixed fruit
-Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9-inch round cake pans, line the bottoms with parchment paper, and butter the paper.
-In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl as needed. Beat in the eggs, one at a time, until well combined.
-In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture, and beat until just combined. Stir in the buttermilk and vanilla extract. Gently fold in the apples and caramel sauce. Divide the batter evenly between the prepared pans.
-Bake until a toothpick inserted into the centers of the cakes comes out with a few moist crumbs, 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
-Cut each cake into 3 layers. Arrange one layer of cake on a serving platter. Top with one-third of the mixed fruit and one-third of the caramel sauce. Repeat the layers.