Recipes

[lavendersage]

I knew I would like this cake because I have always poured milk or half n half over my servings of strawberry shortcake or pineapple upside down cake...and I loved this cake! I made it yesterday and it's gone today. I'm still thinking about it! This is one more recipe I can mark off of my "want to try" list. It's a keeper! I found it online from Martha Stewart. I want to try Alton Brown's recipe for tres leches cake next and see which I like better.

Tres Leches Cake

1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt

5 large eggs

1 cup sugar (divided)

1 teaspoon pure vanilla extract

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup whole milk

2 cups heavy cream

fresh fruit (optional)

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. (I used a glass dish.) In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.

In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, (I used chopsticks) then pour milk mixture over top and let cool to room temperature, about 1 hour.

Whip cream and 1/4 cup sugar to medium peaks. Spread over cake and chill for several hours before eating. That was the hardest part - waiting!

Top with fruit if desired. I prefer it plain so I only taste the milky buttery cake!