The cake is unbelievably fluffy. Not overly-sweet and full of delicious dulce de leche flavor. Perfect for  tea time.

Ingredients:

• 1 1/2 cups dulce de leche, divided
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup dark brown sugar, packed
• 4 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups all-purpose flour

With nonstick-cooking spray, lightly spray and flour a 12-cup Bundt pan.

In a bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside.  In the bowl of a standard electric mixer, cream butter and brown sugar. Then add the remaining Dulce de Leche. Blend well and scrape down sides.  Add eggs, one at a time, blending mixture well after each egg.  Mix in the vanilla extract. On low speed, alternate flour mixture and buttermilk. Begin and end with flour mixture.

Add about 3/4 of the cake batter into the prepared Bundt pan.  Add the remaining 1/2 cup dulce de leche in a ring around the center of the pan.  Evenly distribute the remaining cake batter in the pan, and smooth out the top with a spatula.

Bake for 50-55 minutes (depending on your oven), until toothpick comes out clean. Cool for 20 minutes and then invert onto a cooling rack.  Dust with powdered sugar when completely cooled.

 

 

Tagged: brown sugar, buttermilk, caramel, Dulce de Leche, flour