A Fusion of Tradition and Fall Festivity
As members of the Latinx community, we know that some flavors hold a special place in our hearts. And what better way to honor our culinary heritage than by infusing it with the warmth of autumn? Enter Pumpkin Tres Leches Cake, a delightful fusion of tradition and fall festivity.
The Pumpkin Twist 🎃
Pumpkin is the seasonal star that takes center stage in this cake. Its natural sweetness and earthy notes, combined with warm spices like cinnamon and nutmeg, create a symphony of flavors that evoke memories of abuela's kitchen during the holidays.
Tres Leches Magic 🥛
Tres leches, or "three milks," is a beloved dessert in many Latinx households. It's a sponge cake soaked in a dreamy mixture of evaporated milk, sweetened condensed milk, and heavy cream. In this Pumpkin Tres Leches Cake, these milks work their magic, making each bite incredibly moist and rich, like a sweet embrace from your familia.
Let's Get Baking! 🍰
Ingredients:
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For Cake: 2 cups all-purpose flour 2 tsps baking powder 1 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 1/2 tsp ground nutmeg 4 eggs 1 cup sugar 1 can of pumpkin puree 1 tsp vanilla extract 3/4 cup of oil |
For Tres Leches Mixture: 1 can (12 oz) evaporated milk 1 can (14 oz) condensed milk 1 cup whole milk 1 tsp vanilla extract (optional) 1/2 tsp pumpkin spice (optional)
For Topping: 1 cup whipping cream 2/3 cup of powdered sugar ground cinnamon
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Directions
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Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish. Set it aside.
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In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, salt, cinnamon, nutmeg, and pumpkin spice. Set it aside.
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In a separate large mixing bowl, add eggs, vanilla extract, oil and pumpkin puree. Gently mix to combine.
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Gently fold the dry ingredient mixture into the pumpkin mixture. Be careful not to overmix; you want the batter to be just combined.
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Pour the batter into your prepared baking dish, spreading it out evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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While the cake is baking, whisk together the evaporated milk, sweetened condensed milk, and milk in a mixing bowl to prepare the tres leches mixture. (Optional, add vanilla extract and pumpkin spice)
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Once the cake is out of the oven, while it's still warm, poke it all over with a fork. This will allow the tres leches mixture to soak in beautifully. Let it cool to room temperature.
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Pour in the tres leches mixture evenly over the cake.
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Cover the cake with plastic wrap and refrigerate it for at least 4 hours or overnight. This gives the cake ample time to absorb all those delicious flavors.
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When you're ready to serve, top it with whipped cream and a sprinkle of ground cinnamon or pumpkin for that perfect finishing touch. For whipped cream mix heavy whipping cream and powdered sugar until you get a cream texture.