Dulce de Leche and Coffee Cake

Dulce de Leche and Coffee Cake
Recipe Info - Skill Level
Recipe Info - Serving Size
24 servings
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
1 hr 20 min


Step 1

Soak raisins, prunes and figs in wine overnight.

Step 2

Preheat oven to 350° F.

Step 3

Spray an 8-inch Bundt pan with cooking spray. Set aside.

Step 4

Combine wine/dried fruit mixture, almonds and ¼ cup pecans in blender or food processor; cover. Blend until a thick, grainy paste forms. Set aside.

Step 5

Combine flour, baking powder, cinnamon, nutmeg, cloves and salt in a large bowl. Whisk until thoroughly mixed. Set aside.

Step 6

Place butter in large mixer bowl. Beat at medium speed. Add dulce de leche; continue mixing for 3 minutes. Add vanilla extract, coffee mixture and grated lemon peel. Continue mixing at medium speed.

Step 7

Decrease mixer speed to low; add 2 eggs and half of the flour mixture. Add remaining 3 eggs; add remaining flour mixture. Continue mixing and scraping inside of bowl with a silicone spatula until everything is well incorporated. Add molasses; mix for 30 seconds.

Step 8

Add dried fruit paste to batter along with remaining ¼ cup pecans. Using your hands, stir until ingredients are thoroughly mixed.

Step 9

Pour batter into prepared Bundt pan. Cover with foil.

Step 10

Bake for 1 hour. Remove foil; bake for an additional 20 minutes or until wooden pick inserted in cake comes out clean.

Step 11

Cool for 1 hour in Bundt pan. Unmold and serve.


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