Looking for an ultramoist cake to serve at your next get together? Look no further. This made-from-scratch apple poke cake puts boxed versions to shame. It all starts when a luscious sour cream-based coffee cake is injected with a rich maple-caramel sauce. The whole thing gets topped off with a light and fluffy maple whip cream, ensuring every bite you take is jaw-droppingly moist.
Preheat the oven to 350ºF.
Butter and flour a 9-inch square pan.
Whisk flour with baking soda, baking powder, salt and cinnamon in a small bowl. Set aside.
Combine butter with eggs and sugar in the bowl of an electric mixer. Using the paddle attachment, beat mixture until smooth. Stir in half the flour mixture, then half the sour cream. Repeat additions. Stir until well mixed. Fold in apples, then scrape batter into prepared pan. Smooth top. Bake in centre of oven until a cake tester inserted into centre of cake comes out clean, 45 to 50 min. Remove from oven and let cool completely, 1 to 1 1/2 hours.
Stir sugar with water in a large, heavy bottomed pot. Place over medium-high heat and let caramelize, without stirring, until sugar turns a deep golden brown, about 10 min. Gradually whisk in maple syrup and cream, being careful to avoid splatters. Boil, until mixture is smooth. Whisk in butter, then remove from heat. Let cool to room temperature.
Using an electric mixer fitted with the whisk attachment, beat cream until firm peaks form, 2 to 3 min. Whisk in sour cream, then maple syrup.
Using the handle of a wooden spoon, poke holes in cake, staggering each about 1/2-in apart. Pour all but 2 tablespoons of caramel over top of cake, smoothing with a spatula. Top with whip cream mixture, then drizzle with remaining 2 tablespoons of caramel.