For all my peeps out there who love fall, but don’t necessarily want an IV of pumpkin spice starting October 1st - this Caramel Apple Poke Cake with a whipped cream topping and a dulce de leche drizzle is for you! Full to bursting with chunks of sweet/tart apples and thick, creamy dulce de leche - there’s nothing not to like about this cake. For a fluffier crumb, try to use either a homemade apple butter, or one without pectin if you can find it.

Caramel Apple Poke Cake:

• 2 cups all purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ⅔ cup butter, at room temperature (11 tablespoons)

• 1 cup sugar

• 2 eggs, at room temperature

• 2 teaspoons vanilla extract, divided

• ½ cup apple butter

• 3 cups apple, chopped fine (about 3 medium apples)

• ¼ cup milk

• 1 (14 ounce) can dulce de leche

• 1 cup heavy cream

To Make:

1. Preheat oven to 350. Grease and flour a 9x9 inch baking dish.

2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

3. In the bowl of a stand mixer, beat the butter for 30 seconds. Add the sugar in, ¼ cup at a time, beating after each addition. Once all the sugar is added, scrape down the sides of the bowl, and beat for 2 more minutes. Add the eggs, one at a time, beating well after each addition. Mix in 1 teaspoon of the vanilla.

4. Add the flour mixture and apple butter, alternately, beginning and ending with flour, beating on low after each addition until well combined. Fold in the apples.

5. Pour batter into prepared pan and smooth the top as much as you can. Bake for 40 - 45 minutes, or until the top of the cake is golden brown and a toothpick comes out clean. Cool the cake in the pan on a wire rack for 10 minutes.

6. Once the cake has cooled down a bit, use the handle of a wooden spoon and poke ¼ inch - ½ inch holes three quarters of the way through the cake about 1 ½ to 2 inches apart.

7. While the cake is cooling, make the caramel sauce: In a bowl, empty the can of dulce de leche, and then whisk the milk in until combined. Reserve 2 tablespoons of this mixture to add to the whipped cream later, and reserve ½ cup of it as well for drizzling later.

8. Slowly spread the remaining caramel mixture over the cake, allowing it to seep into the holes you’ve made. Let the cake cool completely.

9. To make the whipped cream - in a large chilled bowl, beat the heavy cream, the 2 tablespoons of reserved caramel sauce and the remaining vanilla extract on medium until stiff peaks form.

10. Spread whipped cream over the cake once it’s cool, and drizzle with the ½ cup of caramel mixture you set aside earlier.