Dulce de Leche Sour Cream Cake with Coffee Syrup

Ingredients

(Yields 14 servings)

For the Cake:

2 cups (250g) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 cup (200g) sugar

10 oz (280g) dulce de leche or caramel sauce

4 large eggs

1/2 teaspoon salt

1 1/4 cups (285g) sour cream

For the Syrup:

1/4 cup (60ml) water

1/4 cup (60ml) milk

1 teaspoon instant coffee

1/4 cup (50g) sugar

1 tablespoon liquor/rum (optional)

Instructions

Step 1: Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or rectangular cake pan.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the sugar, dulce de leche (or caramel sauce), and eggs until smooth and well combined.

Add the sour cream to the wet ingredients and mix until incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Be careful not to overmix.

Step 2: Bake the Cake

Pour the batter into the prepared cake pan and spread it out evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 3: Make the Coffee Syrup

In a small saucepan, combine the water, milk, and instant coffee. Heat over medium heat, stirring until the coffee dissolves completely.

Add the sugar and stir until it has dissolved, bringing the mixture to a simmer.

If using liquor or rum, add it to the syrup once the sugar has dissolved and remove the saucepan from the heat. Let the syrup cool slightly.

Step 4: Assemble the Cake

Once the cake has cooled, poke small holes across the top using a skewer or fork.

Slowly pour the coffee syrup over the cake, allowing it to soak in. You can reserve a little syrup for serving, if desired.

Step 5: Serve

Once the syrup has soaked into the cake, slice and serve. For an extra touch, serve with whipped cream