Occasions

Dulce de Leche and Coffee Cake

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

Ingredients

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.

Ingredients

Reviews For This Recipe

Recipe Books Are Here

Elevate your cooking skills and celebrate the joys of each season with our recipe books—don't wait, download them now!