Peach Caramel Tres Leches Cake

I have been waiting to try this recipe until the local peaches are ripe. I have a big bowl of fresh peaches on my kitchen counter and when I walk in the room there is a lovely fragrance of peach perfume. The peaches are at their peak now, delicious and juicy with no mealiness. The season never lasts long enough for me.

Caramel and peaches are a natural combination. If you give me a choice between chocolate and caramel, I will always chose caramel. It isn’t that I dislike chocolate; I just adore caramel. This recipe is made with Cajeta (Mexican goat’s milk caramel). It is a staple in my pantry and I always have it on hand. It is delicious with spice cake, cheesecake, and ice cream. I will post more recipes using Cajeta in the future.

I do not claim that this is an authentic recipe. It is not, but I like the results. There is a lot of milk syrup in this recipe. If you want to eat the cake the same day you make it, only use 2/3-3/4 of the milk syrup. Use the leftover syrup for a milkshake or smoothie. I prefer the flavor and texture that comes with letting the cake sit overnight. You can use most of the syrup if you plan to let it sit overnight.

Peach Caramel Tres Leches Cake

Cake
1/2 c. unsalted butter, softened
1 c. vanilla sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. lemon zest
2 c. flour
2-1/2 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1 c. milk

Milk Syrup
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
1 c. heavy cream
1/2 c. Cajeta

Topping
4 medium peaches, peeled and thinly sliced
2 tsp. sugar
2 tsp. fresh lemon juice
1-1/2 c. whipping cream

Preheat oven to 350 degrees. Grease a 9×13 pan and set aside. In a mixing bowl beat butter and sugar until light and fluffy. Add the eggs, then vanilla and lemon zest. In a separate bowl sift the flour, baking powder, salt, and spices. Add to the butter mixture alternately with the milk beginning and ending with flour. Pour into prepared pan and bake for 20-25 minutes until an inserted toothpick comes out clean. Let sit to cool on rack for 15 minutes. While the cake is cooling combine the milk syrup in the blender and blend until smooth. Poke the cake with a fork and gently pour milk syrup all over the cake. Wrap in plastic wrap and chill overnight.

When ready to serve, combine peaches with sugar and lemon juice and stir to dissolve sugar. Whip the cream with sugar and vanilla to taste. Place peach slices on top of the cake then spread whipped cream over peaches. Serves 10-12.

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This entry was posted in Cakes, Desserts, Fruit. Bookmark the permalink.

2 Responses to Peach Caramel Tres Leches Cake

  1. danielle librera says:

    There was a Tres Leches Cake at our friend’s tapas bar in Phoenix that Brian loved. She (the chef) would make it for Brian on my request for his birthday. I will have to try this one out for him….he may find a new love! Made a Peach and Lavender Cobbler last night. The peaches in Washington are just perfect this year.

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