Best 2 Dulce De Leche Coffee Cake With Pumpkin Pie Spice Crumbs Recipes
Indulge in a symphony of flavors with our Dulce de Leche Coffee Cake with Pumpkin Pie Spice Crumbs, a delightful treat that combines the richness of dulce de leche, the aromatic warmth of pumpkin pie spice, and the comforting embrace of coffee cake. This delectable creation features a moist and tender coffee cake base infused with the caramel-like sweetness of dulce de leche, topped with a generous layer of pumpkin pie spice-infused streusel crumbs that add a delightful crunch and a burst of autumnal spices. Experience the perfect balance of flavors and textures in every bite of this irresistible coffee cake, perfect for cozy mornings, afternoon tea parties, or special occasions.
In addition to the main recipe, this article offers a collection of complementary recipes to elevate your baking experience. Discover the secrets of creating the perfect Dulce de Leche from scratch, ensuring a smooth and luscious filling for your coffee cake. Learn how to make a classic Coffee Cake Base that serves as a versatile foundation for various flavors and toppings. Explore the enticing world of Streusel Toppings with a variety of recipes, from the classic Pumpkin Pie Spice Streusel to creative variations like Chocolate Chip Streusel and Nutty Streusel.
Whether you're a seasoned baker or just starting your culinary journey, this article provides all the guidance and inspiration you need to create a truly exceptional Dulce de Leche Coffee Cake with Pumpkin Pie Spice Crumbs. Embark on a culinary adventure and indulge in the captivating flavors of this irresistible treat.
DULCE DE LECHE COFFEE
Provided by Ree Drummond : Food Network
Categories beverage
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- *Cook's Note: Dulce de leche is sold in the Hispanic aisle of supermarkets, or in Hispanic specialty markets. It is sold in solid 15-ounce blocks, or in cans or bottles in more of a liquid form. You can also find recipes for making your own dulce de leche using sweetened condensed milk.
- Add the dulce de leche to the very hot coffee; stir until dissolved and combined. Keep hot.
- Combine the cream with the sugar and whip until stiff. Divide the coffee/dulche de leche mixture among six glasses. Top with a heaping tablespoon of whipped cream and grated chocolate.
DULCE DE LECHE COFFEE CAKE WITH CORNFLAKE CRUMBS
Crunchy crushed cornflakes and sticky, sweet dulce de leche make this sour cream coffee cake irresistible.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, cornflakes, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle half of the crumb topping over the batter. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Drizzle the dulce de leche over the top.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
Tips:
- Use a stand mixer or hand mixer to cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a more tender crumb.
- Gradually add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Measure your flour correctly. Too much flour can result in a dry, dense cake. To measure your flour accurately, spoon it into the measuring cup and level it off with a knife.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix the batter just until the ingredients are combined.
- Bake the cake in a preheated oven. This will help ensure that the cake bakes evenly.
- To make the pumpkin pie spice crumbs, combine the ingredients in a medium bowl and stir until well combined. The crumbs can be made ahead of time and stored in an airtight container at room temperature for up to 2 weeks.
- To make the dulce de leche glaze, combine the dulce de leche and milk in a small bowl and stir until smooth. The glaze can be made ahead of time and stored in the refrigerator for up to 1 week.
Conclusion:
This dulce de leche coffee cake with pumpkin pie spice crumbs is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and tender, with a rich and flavorful crumb. The pumpkin pie spice crumbs add a warm and inviting flavor, while the dulce de leche glaze adds a touch of sweetness and richness. This cake is sure to be a hit with everyone who tries it.
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