Dulce De Leche Coffee Cake Recipe

Impress your friends and family with this delicious dulce de leche coffee cake recipe. This dulce de leche flavored cake has a creamy dulce de leche center and a pecan streusel topping.

Why you'll love this coffeecake recipe

This cake is packed with dulce de leche flavor.

Perfect for breakfast, brunch or an afternoon coffee break. 

Ingredients for this dulce de leche cake recipe

• Butter
• Brown Sugar
• Eggs
• Vanilla Extract
• Sour Cream
• Dulce De Leche
• Ground Cinnamon
• All-purpose flour
• Baking soda
• Salt
• Baking powder 

Instructions on how to make this homemade coffee cake 

Start by making the Streusel topping 

• In a medium-sized mixing bowl, whisk together the flour, sugar, salt, pecans and cinnamon. Mix in the melted butter and vanilla extract. Whisk together until the butter is well incorporated and the texture is crumbs all about the size of peanuts.
• If the mixture turns into a solid dough, use your fingers to break it up. Try to avoid really large clumps as they'll bake into crunchy rocks and make it impossible to slice the cake. Set the crumb mixture aside while you work on the batter for the cake.

Make the coffee cake batter 

• In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the egg. Beat in the vanilla, ¼ cup of the dulce de leche and sour cream, scraping down the sides of bowl with a spatula as needed.
• Slowly add in the dry ingredients and drop the speed of your mixer to medium speed. Add the flour, baking soda, salt and baking powder and mix until combined. 

Baking your dulce de leche cake  

• Transfer half of the batter into the prepared 9x5 loaf pan and spread it out as evenly as possible.

• Using a spatula, make an indentation along the center of the cake. This will be the pocket for your creamy dulce de leche filling.
• Using a spoon, carefully add the remaining dulce de leche into the indentation. Then, add the remaining cake batter.

• Top the entire cake with the streusel crumb mixture. Bake for 50-55 minutes or when the cake passes the toothpick test at the center of the cake. Allow to cool completely before slicing.  

Variations and Substitutions for this homemade coffee cake recipe

• ​Don't like nuts? Simply omit the pecans in the streusel topping. 
• Don't have sour cream? You can use plain greek yogurt 
• Don't have dulce de leche? Use salted caramel instead.
• Can't find dulce de leche? Make your own homemade dulce de leche using sweetened condensed milk, recipe here
• ​Want to give this cake an extra kick? Dust your cooled cake with powdered sugar and a dulce de leche drizzle.
• Don't have a 9x5 loaf pan? You can use a bundt pan or 9 inch springform pan. 

Storage for this delicious dulce de leche 

Store this coffee cake in an airtight container for upto 4 days at room temperature. 

Check out these other dessert recipes

Print Recipe

5 from 1 vote

Dulce De Leche Coffee Cake Recipe

coffee cake infused with dulce de leche and has a thick dulce de leche filling and topped with a cinnamon pecan crumble

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

Servings: 8

Calories: 372kcal

Author: Cari

Ingredients

• ▢ Crumb Topping:
• ▢ ⅓ Cup of all-purpose flour
• ▢ ¼ Cup of granulated sugar
• ▢ ½ Cup of brown sugar
• ▢ ¼ Teaspoon of salt
• ▢ ¾ Teaspoons of ground cinnamon
• ▢ 4 Tablespoons of unsalted melted butter
• ▢ ½ Teaspoon vanilla extract
• ▢ ⅓ Cup of chopped pecans
• ▢ Cake:
• ▢ ¼ Cup unsalted butter softened
• ▢ ½ Cup of brown sugar
• ▢ 1 Large egg
• ▢ ½ Teaspoon vanilla extract
• ▢ ½ Cup sour cream
• ▢ 1 14 Oz. can of dulce de leche separeted
• ▢ 1 Cup unbleached all-purpose flour
• ▢ ¼ Teaspoon baking soda
• ▢ ¼ Teaspoon salt
• ▢ ½ Teaspoon baking powder

Instructions

• Grease a 9x5 loaf pan and set aside.
• Preheat your oven to 350 degrees.
• Start off by making the crumble topping. In a medium-sized mixing bowl, whisk together the flour, sugar, salt and cinnamon. Mix in the melted butter and vanilla extract. Whisk together until the butter is well incorporated and the texture is crumbs all about the size of peanuts.
• If the mixture turns into a solid dough, use your fingers to break it up. Try to avoid really large clumps as they'll bake into crunchy rocks and make it impossible to slice the cake. Set the crumb mixture aside while you work on the batter for the cake.
• In a medium sized bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the egg. Beat in the vanilla, ¼ cup of the dulce de leche and sour cream, scraping down the sides of the bowl with a spatula as needed.
• Slowly add in the flour, baking soda, salt and baking powder and mix until combined. Pour half the batter into the prepared pan and spread it out as evenly as possible.
• Using a spatula, make an indentation along the center of the cake. This will be the pocket for your dulce de leche filling.
• Using a spoon, carefully add the remaining dulce de leche into the indentation. Then, add the remaining cake batter.
• Top the entire cake with the crumb mixture. Bake for 50-55 minutes or when the cake passes the toothpick test. Allow to cool completely before slicing.

Nutrition

Serving: 1slice | Calories: 372kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 235mg | Potassium: 109mg | Fiber: 1g | Sugar: 34g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!