Caramel “Apple Sangria” Poke Cake

Caramel “Apple Sangria” Poke Cake


12 servings



  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking soda
  • 1 cup (2 sticks) butter, softened
  • 1 1/4 cups C&H® Granulated Sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, beaten
  • 1/4 cup unsweetened applesauce
  • 3/4 cup whole milk

Caramel-Apple Sangria Sauce

  • 1/2 cup (1 stick) butter
  • 1 3/4 cups C&H® Dark Brown Sugar
  • 1 cup apple cider
  • 1/2 cup heavy cream
  • 7 tablespoons white wine
  • 2 tablespoons brandy
  • 2 medium apples, sliced for garnish

Whipped Cream

  • 1 pint cold whipping cream
  • 2 teaspoons vanilla extract
  • 1/2 cup C&H® Confectioners Sugar

Caramel Apple Sangria Poke Cake



Preheat oven to 350°F. Grease a 13x9x2-inch pan.

In a medium bowl, whisk together flour and baking soda; set aside.

In a mixing bowl, on medium speed, cream together butter and sugar until creamy and light in color.

Mix in vanilla. Add eggs, one at a time, and applesauce. Add dry ingredients and milk alternately, in 3 batches, on low speed to combine. Mix 1 to 2 minutes until batter becomes lighter in color, smooth and spreadable.

Pour into prepared pan and spread evenly.

Bake 35 minutes. Cool cake completely.

Caramel-Apple Sangria Sauce

In a saucepan, over medium-low heat, melt butter. Add sugar and combine.

Add apple cider and heavy cream; stir to combine. Bring to a boil while stirring. Stop stirring and continue to boil until temperature reaches 235°F on a candy thermometer. Watch carefully so mixture does not scorch.

Remove from heat. Stir in wine and brandy. Mixture will thicken as it cools. Remove 1/2 cup sauce; set aside.

Whipped Cream

In a large chilled bowl, combine cream and vanilla. Using an electric mixer, beat until just before soft peaks form, gradually increasing speed to the highest speed. Add sugar; continue beating until soft peaks form.

Cake Assembly

Poke holes into cooled cake using the end of a wooden spoon.

Stir Caramel-Apple Sangria Sauce. Pour sauce over the top of cake to fill in the holes.

Cut the cake into 12 squares.

Serve cake topped with whipped cream. Garnish with apple slices and drizzle with remaining 1/2 cup Caramel-Apple Sangria Sauce.