New York Crumb Cake

New York Crumb Cake
Made completely from scratch, this buttery New York-style crumb cake is topped with a thick layer of crumb that’s simply irresistible.
READ: New York Crumb Cake

New York Crumb Cake

Made completely from scratch, this buttery New York-style crumb cake is topped with a thick layer of crumb that's simply irresistible.

READ: New York Crumb Cake

Peach Cobbler Recipe

Peach Cobbler Recipe
An easy peach cobbler recipe is a summer classic! Fresh peaches tossed with sugar and spice and topped with biscuit dough. Serve with ice cream!
READ: Peach Cobbler Recipe

Peach Cobbler Recipe

An easy peach cobbler recipe is a summer classic! Fresh peaches tossed with sugar and spice and topped with biscuit dough. Serve with ice cream!

READ: Peach Cobbler Recipe

Tres Leches Cake Recipe

This Tres Leches Cake recipe makes a delicious authentic Mexican dessert. Make this simple milk cake for any occasion – it’s easy!

The post Tres Leches Cake Recipe appeared first on Brown Eyed Baker.

This Tres Leches Cake recipe makes a delicious authentic Mexican dessert. Make this simple milk cake for any occasion – it’s easy!

A piece of tres leches cake on a plate with a fork.

The Spanish word, Tres leches literally translates to “three milks”, which is exactly what is in the ingredients of this light sponge cake. In Mexico, it is a popular dessert to serve at any celebration.

It’s a beautiful vanilla cake, soaked in a sweet blend of milks, with a topping of luscious fresh whipped cream. This cake is quite possibly the best poke cake on the planet.

A pan of tres leches cake with three pieces removed and on plates.

Ingredients for authentic tres leches cake

For the most authentic flavor, use the ingredients below, without substitutions except where noted:

For the cake:

  • Cake flour — This flour is lighter than all-purpose. It has less protein, so it makes for a fluffy and wonderfully tender cake.
  • Sugar
  • Butter — Use unsalted butter for the best results.
  • Eggs
  • Baking powder
  • Salt
  • Vanilla extract — Use the best quality extract possible; Mexican vanilla is even better.

For the milk glaze:

  • Evaporated milk — This is essentially concentrated milk.
  • Condensed milk — This milk is reduced and then sugar is added. It has a thick, syrupy consistency
  • Half and half – For those not familiar, this is a dairy product in the U.S. that falls between whole milk and heavy cream. If you cannot get it where you leave, substitute half whole milk and half heavy cream.

For the whipped cream topping:

  • Heavy cream — Be sure to use unsweetened heavy whipping cream
  • Sugar — Granulated sugar!
  • Vanilla extract – Again, best quality possible.

Ingredients for tres leches cake prepped and labeled on a counter.

How to make the tres leches cake recipe

This is a pretty simple vanilla sponge cake recipe. You’ll use a creaming method to bring everything together.

Step by step photos of making tres leches cake batter.

Step by step photos of the final mixing of tres leches cake batter and pouring into pan.

  1. Preheat your oven and grease a 9×13-inch cake pan.
  2. Whisk together the flour, salt, and baking powder in a medium-sized bowl.
  3. Beat the butter using an electric mixer on medium speed, until it’s light and fluffy. To make the job easier, be sure to soften the butter first.
  4. Reduce the speed and add the sugar, eggs (one at a time), and vanilla extract.
  5. Add the flour mixture into the mixer in three batches. Be careful not to over mix the batter; it will cause the cake to be dry.
  6. Pour the batter into your cake pan and spread it into an even layer.
  7. Bake the cake. Wait a few minutes after you remove it from the oven, then transfer the cake to a cooling rack for 30 minutes.

After it’s cool, you’ll use a wooden skewer or fork to poke holes all over the top of the cake.

Poking holes and pouring milk glaze over tres leches cake.

Preparing and adding the milk glaze:

  1. Whisk together the evaporated milk, sweetened condensed milk, and half and half in a four-cup measuring cup.
  2. Pour the milk glaze evenly over the fully-cooled cake, being sure to fill all the holes you poked into it.
  3. Chill the cake in the refrigerator for at least four hours.

Spreading whipped cream over the top of tres leches cake.

Making the whipped cream frosting:

When you realize how easy it is to make the best whipped cream you’ll ever taste, you’ll never want to buy it again.

  1. Whip the cream, sugar, and vanilla extract in the bowl of an electric mixer on low speed.
  2. Beat the mixture on low until you reach soft peaks.
  3. Increase the speed to medium until the mixture is luscious and thick.
  4. Spread the whipped cream over the cake and refrigerate until serving time.

Pan of tres leches cake with strawberries around the border.

A Few Tips!

  • Cake Flour – Cake flour contains less protein than all-purpose flour and will create a fluffier, more tender cake. Substituting all-purpose flour will affect the texture of the cake. If you do not have cake flour or can’t get it, make this substitution: whisk together ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch for each cup of cake flour.
  • Half & Half – This is a dairy product sold in the U.S. If you cannot get it where you live, substitute equal amounts whole milk and heavy cream.
  • Thin Cake – You’ll notice when the cake comes out of the oven that it is not exceptionally high, but don’t worry! Once it absorbs all of that liquid, it will plump up beautifully.
  • Poking Holes – Try not to hit the bottom of the pan when you poke your holes, which will keep the most liquid in the cake. Some will naturally seep out as it soaks, but by not penetrating the bottom of the cake, you keep the most liquid possible inside the cake.
  • Pour Slowly! – When pouring the milk mixture over the poked holes of the cake, go as slowly as possible. If you rush the process, the cake won’t be able to absorb everything. Even if it takes you 10 to 15 minutes, take it slowly. Drizzle a little bit evenly over the surface, let it sink in, then do a bit more. It is well worth the patience!
  • Serving Suggestions – You can serve the cake as is, chilled of course. In Mexico, an authentic tres leches cake recipe isn’t as sweet as this one, so in Mexico, they serve it with slices of fresh fruit on top; most often, slices of strawberries, peaches, mangos, and pineapple. Toasted coconut and pecans are also popular toppings.
  • Storage: The cake can be stored in the refrigerator, covered, for up to 4 days.
  • Make-Ahead – This is a fabulous make-ahead recipe because it needs to chill in the refrigerator for at least 4 hours after you pour over the milk mixture, and overnight is even better! For the best flavor and texture, I recommend serving it the second day, but leftovers will keep in the refrigerator for another couple of days.
  • Freezing Instructions – You can freeze the plain cake after it has baked, but not the soaked, assembled cake (it would be too mushy). To freeze the cake, cool completely, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the recipe to poke holes, pour the milk mixture, and top with whipped cream.

Close up photo of cut tres leches cake in pan.

If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much!

Print

Tres Leches Cake Recipe

This Tres Leches Cake recipe makes a delicious authentic Mexican dessert. Make this simple milk cake for any occasion - it's easy!
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
resting time 4 hours 30 minutes
Total Time 5 hours 50 minutes
Servings 12 servings
Calories 589kcal
Author Michelle

Ingredients

For the Cake:

  • cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature
  • 1 cup + 2 tablespoons granulated sugar
  • 5 eggs
  • teaspoons vanilla extract

For the Three-Milk Glaze:

  • 12 ounce can evaporated milk
  • 14 ounce can sweetened condensed milk
  • 1 cup half-and-half

For the Whipped Cream:

  • 2 cups heavy cream
  • 1 cup + 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Make the Cake: Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan; set aside.
  • In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.
  • Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer. (This will appear to be a very small amount of batter.)
  • Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  • Make the Three-Milk Glaze: In a 4-cup measuring cup, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.
  • Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Leftover cake should be covered and refrigerated for up to 1 day.

Video

Notes

  • Cake Flour - Cake flour contains less protein than all-purpose flour and will create a fluffier, more tender cake. Substituting all-purpose flour will affect the texture of the cake. If you do not have cake flour or can't get it, make this substitution: whisk together ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch for each cup of cake flour.
  • Half & Half - This is a dairy product sold in the U.S. If you cannot get it where you live, substitute equal amounts whole milk and heavy cream.
  • Thin Cake - You'll notice when the cake comes out of the oven that it is not exceptionally high, but don't worry! Once it absorbs all of that liquid, it will plump up beautifully.
  • Poking Holes - Try not to hit the bottom of the pan when you poke your holes, which will keep the most liquid in the cake. Some will naturally seep out as it soaks, but by not penetrating the bottom of the cake, you keep the most liquid possible inside the cake.
  • Pour Slowly! - When pouring the milk mixture over the poked holes of the cake, go as slowly as possible. If you rush the process, the cake won't be able to absorb everything. Even if it takes you 10 to 15 minutes, take it slowly. Drizzle a little bit evenly over the surface, let it sink in, then do a bit more. It is well worth the patience!
  • Serving Suggestions - You can serve the cake as is, chilled of course. In Mexico, an authentic tres leches cake recipe isn’t as sweet as this one, so in Mexico, they serve it with slices of fresh fruit on top; most often, slices of strawberries, peaches, mangos, and pineapple. Toasted coconut and pecans are also popular toppings.
  • Storage: The cake can be stored in the refrigerator, covered, for up to 4 days.
  • Make-Ahead - This is a fabulous make-ahead recipe because it needs to chill in the refrigerator for at least 4 hours after you pour over the milk mixture, and overnight is even better! For the best flavor and texture, I recommend serving it the second day, but leftovers will keep in the refrigerator for another couple of days.
  • Freezing Instructions - You can freeze the plain cake after it has baked, but not the soaked, assembled cake (it would be too mushy). To freeze the cake, cool completely, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the recipe to poke holes, pour the milk mixture, and top with whipped cream.
Nutritional values are based on one serving

Nutrition

Calories: 589kcal | Carbohydrates: 67g | Protein: 10g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 169mg | Sodium: 220mg | Potassium: 339mg | Sugar: 54g | Vitamin A: 1145IU | Vitamin C: 1.8mg | Calcium: 244mg | Iron: 0.6mg

Recipe from Alton Brown

[photos by Dee of One Sarcastic Baker]

The post Tres Leches Cake Recipe appeared first on Brown Eyed Baker.

Irish Soda Bread

Irish soda bread has a crisp crust and tender crumb, begging for butter. Make this recipe in one hour with simple ingredients!

The post Irish Soda Bread appeared first on Brown Eyed Baker.

Irish soda bread has a crisp crust and tender crumb, begging for butter. Make this recipe in one hour with simple ingredients!

A loaf of Irish soda bread sliced.

Following the lead of the traditional Irish recipe, we are making a simple bread that comes together quickly with just a few ingredients.

We get the same crispy outer crust and tender inner crumb, but amp it up with a little richness. It’s perfect for pairing with my Guiness Beef Stew on St. Patrick’s Day (or any day, really)!

I’ve made a ton of variations on traditional Irish soda bread over the years – scones, brown bread, whiskey soda bread with Irish whiskey butter, and rye soda bread – however, this original classic version continues to be my absolute favorite. It bakes up with a fabulous crisp crust and a light, tender crumb. It’s the perfect vehicle for slathering on embarrassing amounts of Kerrygold butter.

Loaf of Irish soda bread with butter and jam.

What is Irish soda bread

This easy bread is considered an iconic Irish recipe, like Shepherd’s Pie and corned beef.

It’s an adaptation of a quick bread developed by American settlers in the 1700s. The American version was made with potash – a precursor to modern-day baking soda.

By the mid-1800s, sodium bicarbonate (the scientific name for baking soda) became commercially available in Europe and Irish soda bread was born.

In Ireland, the traditional soda bread recipe contains only four ingredients:

  1. Baking soda
  2. Salt
  3. Buttermilk
  4. Low-Protein Flour

They are mixed together just until a rough dough forms and baked golden brown.

The resulting bread has a crispy exterior and soft, tender interior. It welcomes butter and is perfect for sopping up a delicious stew.

Ingredients for Irish soda bread mise en place.

The Ingredients

  • Flour – One of the main differences in a classic soda bread recipe and the ingredients in this one is the flour. The wheat produced in Ireland was low in protein. Being low in protein meant it didn’t have enough structure to work well with yeast in bread recipes. This being said, the flour was much softer, so it did work marvelously with baking soda!These days, all-purpose flour has a higher protein than the flour in the traditional bread. As a result, we will add some cake flour, which has a lower protein count. Blending cake flour with all-purpose provides the perfect protein ratio for this bread.
  • Acidity – The traditional recipe relies on buttermilk reacting with baking soda to create the leavener. This recipe boosts it with the addition of cream of tartar.
  • Sugar – There’s a small amount of sugar in this recipe. Not much, just two tablespoons. This helps balance out the saltiness from both the salt and baking soda.
  • Butter – This recipe calls for the addition of butter. Butter gives the bread extra richness, more flavor, and a softer crumb.

Side by side photos of Irish soda bread batter being mixed together.

How to make Irish soda bread

Because this is a “quick bread” recipe, the process is very easy and only takes about ten minutes!

  1. Prepare the Oven
    Preheat your oven to 400°F. Also, adjust the rack to the middle-top position, to ensure you get a beautiful golden-brown crust.
  2. Prepare the Base
    Break out a large mixing bowl, and dump in your dry ingredients: flours, salt, sugar, and cream of tartar. Whisk them together with a fork, and then add the softened butter.
    Use the back of your fork or your fingers to smush the butter into the flour until the mixture looks like coarse crumbs.
  3. Make the Dough
    Use your fork to stir in the buttermilk just until the dough comes together. Turn it out onto a well-floured counter and gently work the dough until it’s bumpy and cohesive.
    Form it into a 6” disc, place onto a 12” cast iron skillet or parchment-lined baking sheet. Score the top of your loaf with an X so that it can expand in the oven.
  4. Bake the Bread
    Place the loaf in your preheated oven and bake until golden brown and a skewer inserted into the center comes out clean. The interior should be 180°F when read with an instant-read thermometer. Baking should take 40-45 minutes.
    Brush the loaf with your melted butter and allow it to cool completely (about 30-40 minutes) before slicing, serving, and enjoying!

A loaf of baked Irish soda bread in a cast iron skillet.

Recipe Tips and Tricks

  • For the quickest bread make sure to have all your ingredients measured and in place before you begin.
  • Do not knead the dough until it is smooth. Stop once it is lumpy and cohesive – about 12-14 turns. If you knead it until it’s smooth, your finished bread will be tough.
  • Use a cast-iron skillet for the crispiest crust. A baking sheet will work fine, but there’s something magical about cast iron.
  • To store the bread wrap it well in plastic wrap and keep it at room temperature for up to three days.
  • Reheat slices of the bread in a toaster oven at 350F until the outside is crisp.

Sliced Irish soda bread

Print

Irish Soda Bread

Irish soda bread has a crisp crust and tender crumb, begging for butter. Make this recipe in one hour with simple ingredients!
Course Bread
Cuisine American, Irish
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 servings (1 loaf)
Calories 203kcal
Author Michelle

Ingredients

  • 3 cups all-purpose flour
  • 1 cup cake flour
  • 2 tablespoons granulated sugar
  • teaspoons baking soda
  • teaspoons cream of tartar
  • teaspoons salt
  • 2 tablespoons unsalted butter softened
  • cups buttermilk
  • 1 tablespoon unsalted butter melted

Instructions

  • Adjust an oven rack to the upper-middle position and preheat oven to 400 degrees F.
  • In a large bowl, whisk together the flours, sugar, baking soda, cream of tartar, and salt. Work the softened butter into the dry ingredients with a fork or your fingertips until the texture resembles coarse crumbs.
  • Add the buttermilk and stir with a fork just until the dough begins to come together. Turn out onto a floured work surface and knead just until the dough becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until the dough is smooth, or the bread will turn out tough.)
  • Pat the dough into a round about 6 inches in diameter and 2 inches high; place on a parchment-lined baking sheet or in a 12-inch cast iron skillet. Score the dough by cutting a cross shape on the top of the loaf.
  • Bake until the loaf is golden brown and a skewer inserted into the center comes out clean, or the internal temperature reaches 180 degrees F on an instead-read thermometer, 40 to 45 minutes. Remove the loaf from the oven and brush the surface with the melted butter. Cool to room temperature before slicing, about 30 to 40 minutes. Leftovers should be wrapped in plastic wrap and stored at room temperature for up to 3 days.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 203kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 460mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 135IU | Calcium: 41mg | Iron: 1.5mg

Originally published in 2009, this has been updated to include new photos and more in-depth recipe tips.

[photos by Ari of Well Seasoned]

The post Irish Soda Bread appeared first on Brown Eyed Baker.