Glazed Dulce De Leche Pound Cake

By vealam

Ingredients

• For the cake:
• 1 c. white sugar, granulated
• 1 c. unsalted butter, softened
• 4 large eggs
• 1 c. dulce de leche
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1 tsp. baking powder
• 2 c. all-purpose flour
• For the glaze:
• 1 1/2 c. confectioners’ sugar
• 1/2 tsp. canela, ground (ground cinnamon may be substituted)
• 7-9 tbsp. heavy cream (You may adjust the amount of heavy cream you use here depending on the desired consistency of your finished glaze; I personally prefer a thinner, more fluid glaze so I went with 9 tablespoons.)

Details

Servings 8
Adapted from scarlettabakes.com

Preparation

Step 1

Preheat oven to 350°F.

Line a 9″ x 5″ loaf pan with parchment paper and set aside.

To prepare the cake, cream the sugar and unsalted butter together until smooth. Mix in the eggs, dulce de leche, vanilla, salt, baking powder, and finally the flour, mixing after each addition just until you have a smooth, uniform batter. Carefully pour the batter into your prepared pan and bake until a cake tester inserted in the center comes out clean, approximately 60-80 minutes. Bake time can vary quite a bit with this cake, which is why I recommend beginning to check for doneness after 60 minutes, but allowing for 80 if necessary. Remove baked cake and set aside to cool slightly before unmolding.

Meanwhile, to prepare the glaze, whisk the confectioners’ sugar and canela together in a medium bowl. Whisk in the heavy cream, mixing until the glaze is smooth. Pour finished glaze over unmolded cake (you may wish to use a rimmed serving tray here), slice and serve.