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:

1. Preheat oven to 350°F. Line a 8x8 pan with parchment paper and set aside.
2. In a large mixing bowl add the flour, white sugar and salt. Whisk together until combined.
3. Remove 1 cup of the flour/sugar mixture and set aside for later.
4. Add in the baking powder and baking soda to the mixing bowl and whisk together.
5. Add in 1/2 cup of softened butter, buttermilk, oil and egg.
6. Mix on medium speed for 1-2 minutes, until the ingredients are combined. The batter will be thick.
7. Separate the batter into 2 bowls.
8. In one of the bowls, add in the ground cinnamon. In the second bowl mix in the pecan pieces.
9. 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.
10. 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.
11. 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.
12. Top the cake with the streusel mixture. Optional: Sprinkle with additional pecan pieces.
13. Bake for 45-50 minutes or until golden.
14. Remove from the oven and allow cake to cool before cutting.
15. 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