Tres Leches & Peanut Coffee Cake

This Tres Leches and Peanut Coffee Cake is a tasty mix of Tres Leches Cake and a rich peanut & coffee flavored crumble topping.

It’s a decadent, milky dessert with a heavy dose of peanuty crunch that’s bound to impress your family and friends.

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Tres Leches & Peanut Coffee Cake

This Tres Leches and Peanut Coffee Cake is a tasty mixof Tres Leches Cake and a rich peanut & coffee flavored crumble topping.

 It's a decadent, milky dessert with a heavy dose of peanutycrunch that's bound to impress your family and friends.

Ingredients

For the Tres Leches Cake:

• 1 cup all-purpose flour
• 1.5 tsp baking powder
• ¼ teaspoon Kosher salt
• 5 whole eggs (whites separated from yolks)
• 1 cup white granulated sugar (divided into 2 parts)
• ¼ cup whole milk
• 1 tsp pure vanilla extract

For the Tres Leches Mixture:

• 1 can (14 oz sweetened condensed milk)
• 1 can (12 oz evaporated milk)
• 1 cup heavy cream

For the Peanut Coffee Topping:

• 1 cup untoasted peanuts (chopped to your desired consistency)
• ½ cup brown sugar
• ½ cup all-purpose flour
• 4 Tbsp ¼ cup unsalted butter, melted
• ½ tsp instant coffee granules

Instructions 

• Start by preheating your oven to 350F (175C).
• Grease a 9x13-inch oven-safe baking dish with vegetable oil or softened butter.
• In a large mixing bowl, combine the all-purpose flour, baking powder, and Kosher salt.
• In another bowl, beat the egg yolks with half of the white granulated sugar until the mixture is light in color and has nearly doubled in volume.
• Stir in the whole milk and vanilla extract.
• Pour the sweetened egg yolk mixture into the dry flour mixture, and stir gently until combined and no pockets of flour remain.
• Beat the egg whites in a bowl while gradually adding the remaining half cup of white granulated sugar, until egg whites are glossy and the sugar is fully blended with the egg whites.
• *The egg whites should have doubled in volume at this stage after whisking. You can also use a stand mixer here if you prefer!
• Fold the whisked egg white mixture into the cake batter gently, just until combined.
• Pour the batter into the prepared baking dish, and spread out the top to even out the surface.
• Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
• When the cake it done, remove it from the oven and let it cool in its container.
• In a bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
• When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake, allowing it to soak in.
• For the topping, mix together the peanuts, brown sugar, flour, melted butter, and instant coffee granules until well combined. Spread this mixture evenly over the soaked cake.
• Return the cake to the oven, and bake for an additional 15-20 minutes, or until the topping is golden and crispy.
• Let the cake cool completely, then refrigerate for at least an hour before serving.

Notes

You can make this dessert a day before serving it, as long as you are OK with eating it chilled from the fridge.