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Dulce de Leche Coffee Cake

Pastel de Café con Cajeta

Serves 12


  • For cake
  • ½ cup unsalted butter at room temperature
  • ½ cup Dulce de Leche Caramel
  • ¾ cup sugar
  • 1 2/3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 1 cup sour cream
  • For topping
  • 1 tablespoon all purpose flour
  • 2 teaspoons ground cinnamon
  • ½ cup finely chopped pecans
  • ½ cup sugar
  • ½ cup Dulce de Leche Caramel

Preparation Method

  1. Set rack in the middle of the oven and preheat to 350 degrees. Butter 9 x 13” non stick baking pan.
  2. For the Cake: In the bowl of a mixer set with the paddle attachment, beat the butter until soft and fluffy over medium speed. Add the Dulce de Leche Caramel and sugar, and continue beating until mixed and smooth.
  3. In a bowl, combine the flour, baking soda, baking powder and salt.
  4. Reduce speed to low, add eggs, and alternate adding flour mixture, and sour cream. Continue beating until well combined. Scrape batter onto prepared baking pan.
  5. For the topping: In a bowl, combine the flour, cinnamon, pecans and sugar.
  6. Bake the cake for 25 minutes. Remove from the oven and quickly drizzle the remaining ½ cup Dulce de Leche all over the top. Immediately sprinkle the pecan mix topping all over the cake. Place back in the oven and bake for another 10 minutes, or until a toothpick comes out moist but not wet, and top has browned and puffed. Remove from the oven. Let it cool. Cut into squares and place on a platter.