- 8
Ingredients
- Crumb:
- 1/2 stick unsalted butter, room temperature
- 1/3 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans or any other nut
- Pinch salt
- Dulce de Leche
- Cream Cheese Swirl:
- 1/2 package of cream cheese, softened
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans or any nut
- Coffee Cake:
- 2 cups flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla
- 1 cup sour cream
Preparation
Step 1
Preheat oven to 350 degrees.
Crumb:
Combine all ingredients in a small bowl. Mix with fingers until mixture resembles crumbs. Set aside.
Cream Cheese Swirl:
In a small bowl, beat cream cheese and brown sugar until fluffy. Mix in vanilla and cinnamon. Stir in nuts. Set aside.
Cake:
Grease a bunt pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating just until combined after each addition. Mix in vanilla.
Gradually add dry ingredients, mixing just until combined. Stir in sour cream and mix just until combined.
Transfer batter to prepared pan. Top batter with spoonfuls of cream cheese swirl. Use an up and down motion with a knife to swirl. Sprinkle crumb mixture evenly over top of cake.
Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool cake completely. Drizzle dulce de leche all over the cake.