Dulce de Leche Cake
Perfect with a steaming cup of hot chocolate.
Ingredients
- 1 ¾ cups all-purpose flour
- 1- tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 4 eggs
- ¼ cup Southern Accents Coconut Cake Liqueur
- 1- teaspoon coconut extract
- ½ teaspoon almond extract
- 1 ¼ cups unsalted butter softened
- ½ cup sugar
- ½ cup light brown sugar
- ½ cup buttermilk
Topping
- 2 tablespoons dulce de leche
- 2 tablespoons heavy cream
- 2 tablespoons Southern Accents Coconut Cake Liqueur
- toasted coconut as much or as little as you like
Instructions
- Heat oven 325F. Spray a coffee cake pan or (6 cup) loaf pan with no-stick baking spray.
- In bowl, whisk flour, cornstarch, salt and baking soda; set aside.
- In a large measuring cup, whisk eggs, liqueur and extracts until blended; set aside.
- In large mixer bowl, beat butter until creamy. Add both sugars and beat on high until light and fluffy—a good 2 minutes.
- With mixer on low speed, slowly pour egg mixture in and continue beating until incorporated—mixture will look curdled.
- Add flour mixture, ⅓ at a time, alternating with buttermilk just until dry ingredients are moistened.
- Pour batter into prepared pan.
- Bake 60 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes before inverting onto a rack.
- Meanwhile, in small saucepan over medium heat, stir dulche de leche, heavy cream and coconut liqueur; bring to a low boil. Simmer mixture until it reduces down to ¼ cup.
- While cake is still warm spread glaze over top and sprinkle with toasted coconut.
Nutrition
Serving: 1 sliceCalories: 366kcalCarbohydrates: 35gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 109mgSodium: 158mgPotassium: 77mgFiber: 0.5gSugar: 20gVitamin A: 723IUVitamin C: 0.01mgCalcium: 38mgIron: 1mg
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