Description
A moist cake infused with dulce de leche and topped with toasted almonds, perfect for any occasion.
Ingredients
Scale
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dulce de leche
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups all-purpose flour (spoon and level to measure)
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sliced almonds, lightly toasted
- 1/2 teaspoon flaky sea salt
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
Instructions
- Begin by preheating your oven to 335°F (170°C). Prepare a 9-inch springform pan by buttering it thoroughly, placing a round of parchment paper at the bottom, and buttering the parchment as well.
- In the bowl of an electric stand mixer equipped with a paddle attachment, combine butter, sugar, and dulce de leche. Beat these ingredients on high speed until the mixture turns pale and fluffy.
- Next, add the eggs and vanilla extract, blending on high speed until the batter is smooth and creamy. Slowly incorporate the milk; it’s normal for the mixture to appear slightly curdled at this stage.
- In a separate medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Sift this flour mixture over the batter, then gently fold until just combined, being careful not to overmix.
- Pour the batter into the prepared springform pan, smoothing the top evenly. Bake in the preheated oven for 30 to 35 minutes. The edges should be set while the center remains slightly undercooked.
- While the cake bakes, take this time to prepare your caramel sauce.
- In a heavy-bottomed 2-quart saucepan, combine sugar and water. Heat over medium-high heat, whisking constantly to ensure the sugar dissolves.
- Once the mixture reaches a boil, stop whisking and allow it to boil undisturbed until it transforms into a dark amber color. Carefully swirl the pan occasionally.
- As soon as the mixture reaches the desired orange hue, promptly add the butter and whisk until it melts, then remove the saucepan from the heat. Carefully pour in the cream, whisking to combine until the caramel is smooth, then transfer it to a bowl or jar to stop the cooking process.
- After 35 minutes of baking, remove the cake from the oven and pierce it all over with a chopstick. Slowly and evenly pour the prepared caramel sauce over the cake, reserving a few tablespoons for drizzling before serving. Sprinkle the top with almonds.
- Return the cake to the oven and continue baking until cooked through, about 10 more minutes. Once done, remove the cake from the oven and let it sit for 10 minutes. Run a knife around the edges of the cake to loosen it, then remove the pan ring. Finish by sprinkling with sea salt flakes and serve warm or allow to cool completely before storing in an airtight container.
Notes
- Make sure to use room temperature ingredients for better mixing.
- Store leftover cake in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg