Cinnamon Streusel Coffee Cake With Dulce De Leche
Ingredients:
- 2 cups (250g) All-Purpose Flour
- 1 cup (200g) White Fine Sugar
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 cup (227g) Unsalted Butter, softened and divided
- 3/4 cup (177ml) Buttermilk, room temperature
- 1/4 cup (60ml) Vegetable Oil
- 1 Large Egg, room temperature
- 1 Tbsp Ground Cinnamon
- 1/4 cup (35g) Pecan Pieces
- 1/2 cup (160g) Dulce de Leche
Streusel Topping:
- 2/3 cup (135g) Dark Brown Sugar, packed
- 1 tbsp Ground Cinnamon
- Optional: 1/4 cup (35g) Pecan Pieces, topping
Directions:
- Preheat oven to 350°F. Line a 8x8 pan with parchment paper and set aside.
- In a large mixing bowl add the flour, white sugar and salt. Whisk together until combined.
- Remove 1 cup of the flour/sugar mixture and set aside for later.
- Add in the baking powder and baking soda to the mixing bowl and whisk together.
- Add in 1/2 cup of softened butter, buttermilk, oil and egg.
- Mix on medium speed for 1-2 minutes, until the ingredients are combined. The batter will be thick.
- Separate the batter into 2 bowls.
- In one of the bowls, add in the ground cinnamon. In the second bowl mix in the pecan pieces.
- Pour the batter with pecans into the prepared baking dish and spread evenly. Then pour the second bowl of batter on top and spread evenly.
- Spread the dulce de leche on top of the batter. Using a butter knife, swirl the dulce de leche throughout the batter, creating a marble effect.
- In a bowl, add the remaining flour/sugar mixture. Add in the ½ cup of softened butter, brown sugar, and ground cinnamon. Combine the ingredients until mixture forms crumbles.
- Top the cake with the streusel mixture. Optional: Sprinkle with additional pecan pieces.
- Bake for 45-50 minutes or until golden.
- Remove from the oven and allow cake to cool before cutting.
- Enjoy!
NOTES: Store cake in an airtight container on the counter or in the refrigerator for up to 5 days. Cake can be frozen in an airtight container for up to 2 months.
Prep Time: 30 Minutes
Bake Time: 50 Minutes
Total Time: 1 Hour 20 Minutes
Yield: 12 Servings