Autumn Apple Tres Leches Cake

Photo by Chantal D.
Adapted from blog.kitchenaid.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from blog.kitchenaid.com

Ingredients

Directions

1. To prepare the cake, preheat the oven to 350°. 2. Place your stand mixer’s whisk attachment into the freezer to chill. 3. Whisk the flour, baking powder and cinnamon together in a small bowl. Place the sugar, eggs and vanilla extract into the bowl of your stand mixer and mix using your flat beater attachment until blended. With your mixer still running on a low speed, beat in the dry ingredients alternating with the milk and honey, beating just until you have a uniform cake batter. 4. Line a 9″ springform pan with parchment paper and pour the batter into the prepared pan. Bake for 35-40 minutes – the top of the finished cake will be a deep golden brown and will spring back when touched lightly with your bare finger. Remove the baked cake and set aside to cool. 5. Meanwhile, prepare your soak in a large bowl by whisking all of the ingredients together until well blended. Once the cake has cooled, run a knife around the circumference of the cake to release its edges. Unmold the cake, leaving it on the springform base, and place it on a rimmed baking sheet. Using a thick skewer, poke a series of holes into the top of the cake. Slowly pour the whisked soak over the top of the cake and then set the cake aside to allow it to absorb as much of the soak as possible. 6. As the cake continues to cool and absorb the soak, place the chilled cream in the bowl of your stand mixer, affix the chilled whisk attachment, and whip on high speed until stiff peaks form. Remove cake from soak and springform base, taking care to also peel off the parchment liner, place on your serving base, and top generously with whipped cream. Refrigerate until chilled through, slice and serve.

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