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Caramel Apple Pie Tres Leches Cake

2023-02-15 - Written by: Emma Louise Reynolds

cake tres leches apple pie caramel

Caramel Apple Pie Tres Leches Cake

A creative fusion of caramel apple pie and tres leches cake, featuring a moist vanilla sponge soaked in three types of milk (evaporated milk, condensed milk, and heavy cream), topped with a crumbly oat and brown sugar streusel, and finished with a caramel drizzle infused with the warmth of apples.

Caramel Apple Pie Tres Leches Cake

Ingredients

For the cake:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

For the tres leches mixture:

  • 1 cup (235ml) evaporated milk
  • 1 cup (200g) granulated sugar
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (475ml) heavy cream
  • 1 can (14.4 oz/410g) sweetened condensed milk

For the streusel:

  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 teaspoon ground cinnamon

For the caramel drizzle:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (55g) light corn syrup
  • 1/4 cup (60ml) heavy cream
  • 1/2 teaspoon vanilla extract
  • 2-3 chopped apples, depending on size

Instructions

Preheat and prep the cake pan:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.

Prepare the streusel topping:

In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add in the softened butter and mix until crumbly. Refrigerate for at least 30 minutes to allow the streusel to firm up.

Make the cake:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Bake the cake:

Pour the batter into the prepared baking dish and smooth out the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Prepare the tres leches mixture:

In a separate bowl, whisk together the evaporated milk, granulated sugar, softened butter, heavy cream, and sweetened condensed milk. Set aside to cool.

Soak the cake with tres leches mixture:

Remove the cake from the oven and let it cool for 5-7 minutes before poking holes all over the top using a skewer or fork. Pour the cooled tres leches mixture evenly over the top of the cake, allowing the liquid to soak into the sponge.

Prepare the caramel drizzle:

Combine the granulated sugar, corn syrup, heavy cream, and vanilla extract in a saucepan. Heat over medium heat, stirring constantly until the sugar has dissolved. Increase heat to medium-high and bring to a boil. Use a candy thermometer to ensure the mixture reaches 300°F (149°C). Remove from heat and let cool slightly.

Add chopped apples:

Toss the chopped apples with a pinch of cinnamon and set aside.

Assemble the cake:

Once the cake has cooled completely, sprinkle the streusel topping evenly over the top. Drizzle the warm caramel mixture over the streusel in a zigzag pattern. Top with the chopped apples.

Serve:

Cut into squares or slices and serve. Enjoy!