Apple-Cinnamon Cereal Poke Cake - Bake from Scratch

      If slurping the final drops of cereal milk after devouring a big bowl of your beloved apple-and-cinnamon-flavored orange and green Os was a cherished part of your mornings growing up, then this recipe is perfect for you. This cake incorporates Apple Jacks into every aspect, whether finely crushed or steeped to create cereal milk, resulting in a cake that is rich in nostalgic flavors with its moist, subtly spiced cake base, a three-milk soak, and Apple-Cinnamon Cereal Whipped Topping.

      Yields 1 (13x9-inch) cake

      1¾ cups (420 grams) whole milk, plus more as needed

      1 cup (40 grams) crushed orange sweetened 3-grain O-shaped apple-and-cinnamon cereal* (see Notes)

      1½ cups (300 grams) granulated sugar

      5 large eggs (250 grams), at room temperature

      1 tablespoon (13 grams) vanilla extract

      2 cups (250 grams) cake flour

      1 tablespoon (15 grams) baking powder

      1½ teaspoons (3 grams) apple pie spice

      ½ teaspoon (1.5 grams) kosher salt

      ½ cup (25 grams) finely crushed sweetened 3-grain O-shaped apple-and-cinnamon cereal

      1 (14-ounce) can (397 grams) sweetened condensed milk

      1 (12-ounce) can (354 grams) evaporated milk

      Apple-Cinnamon Cereal Whipped Topping (recipe follows)

      Garnish: sweetened 3-grain O-shaped apple-and-cinnamon cereal

      In a small bowl, mix milk and orange cereal. Chill for 2 hours or up to overnight. Allow it to reach room temperature prior to use. Preheat the oven to 350°F (180°C). Spray a 13x9-inch baking dish with baking spray that contains flour.

      In the bowl of a stand mixer outfitted with the whisk attachment, beat sugar and eggs on medium-high speed until they become pale yellow and increase in volume. Add in vanilla. Strain the cereal milk through a fine-mesh sieve, discarding any solids.

      In a medium bowl, whisk together flour, baking powder, pie spice, and salt. With the mixer on low speed, gradually incorporate the flour mixture into the sugar mixture, alternating with ¾ cup (180 grams) of cereal milk, starting and ending with the flour mixture, beating just until mixed after each addition. Gently fold in the finely crushed cereal. Pour the batter into the prepared baking dish.

      Bake until a wooden pick inserted in the center comes out clean, about 25 to 30 minutes. In another medium bowl, combine the condensed milk, evaporated milk, and the remaining 1 cup (240 grams) of cereal milk. (See Notes.) Using a fork, poke holes throughout the warm cake; slowly drizzle the milk mixture over the cake. Allow it to cool completely. Refrigerate for at least 3 hours. Just before serving, spread the Apple-Cinnamon Cereal Whipped Topping on top, swirling as desired, and if you like, garnish with cereal.

      *We used Kellogg’s Apple Jacks Cereal.

      Notes: You must only use the orange cereal rings for soaking in the milk for the cake and in the cream for the Apple-Cinnamon Cereal Whipped Topping; otherwise, the milk and cream may take on an unappealing color.

      If you don’t have 1 cup (240 grams) of cereal milk left to soak the cake, add whole milk until you have 1 cup.

      Let us know how it turned out!

      Apple-Cinnamon Cereal Whipped Topping

      Yields about 6 cups

      2 cups (480 grams) heavy whipping cream, plus more if needed

      1 cup (40 grams) crushed orange sweetened 3-grain O-shaped apple-and-cinnamon cereal

      6 tablespoons (72 grams) granulated sugar

      In a medium bowl, combine cream and cereal. Refrigerate for 2 hours or up to overnight. Strain through a fine-mesh sieve, discarding solids; ensure you have 2 cups (480 grams) of cream, adding more if necessary.

      In the bowl of a stand mixer with a whisk attachment, whip the cereal cream at medium-high speed until frothy. With the mixer on medium speed, gradually add sugar, 1 tablespoon (12 grams) at a time, whipping until stiff peaks form. Use immediately.

      Let us know how it turned out!