Occasions

Dulce de Leche and Coffee Cake

Level

Intermediate

Prep

20 minutes

Cook

80 minutes

Servings

24 servings

Key Ingredients

Dulce de Leche

Dulce de Leche 13.4 oz Can

13.4 oz. Can

Ingredients

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1 cup raisins
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1 cup pitted prunes, roughly chopped
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1 cup dried figs, roughly chopped
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1 cup port wine
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Nonstick cooking spray
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1/2 cup raw almonds
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1/2 cup pecans, divided
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon salt
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1 cup (2 sticks) unsalted butter, at room temperature
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1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
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2 teaspoons vanilla extract
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2 teaspoons water
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1 1/2 teaspoons NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules, dissolved in the water
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2 teaspoons grated lemon peel
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5 large eggs, divided
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3 tablespoons molasses

Make It

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.