Condensed Milk Pound Cake with dulce de leche
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
3/4 cup plus 4 t sweetened condensed milk
3 large eggs, at room temperature
seeds from 1 vanilla bean, split lenghwise
2 t vanilla extract
1 2/3 cups all purpose flour
3/4 t baking powder
1/2 t fine sea salt
1 1/4 cups dulce de leche
[how to make]
*Heat oven to 350 degrees.
*Grease a 9" loaf pan and line the bottom with parchment paper.
*Using an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, 1 to 2 minutes.
*Add condensed milk and mix until incorporated.
*Add eggs, one at a time, beating well and scraping down the sides of the bowl with a rubber spatula between additions.
*Beat in vanilla seeds and vanilla extract; scrape down the sides of the bowl.
*Sift flour, baking powder and salt into a bowl.
*Add to butter mixture, then beat until just incorporated.
*Scrape half the batter into prepared pan.
*Dollop two-thirds of the dulce de leche over batter.
*Top with remaining batter, then dollop with remaining dulce de leche.
*Plunge a small offset spatula or long toothpick into batter and swirl to create marbling.
*Bake until golden at the edges, firm to the touch in the center and a toothpick inserted into center of cake comes out without any wet batter clinging to it, 55 to 70 minutes.
*Rotate the cake after 20 minutes to ensure even baking.
*Transfer cake to a wire rack to cool for at least 20 minutes before running a butter knife or offset spatula along the edges of the cake pan to loosen the cake, then unmolding.
(Serve warm or let cool.)
-serves 8-
Note: I found this recipe in "The New York Times".
Labels: condensed milk pound cake recipe, pound cake recipe, pound cake with dulce de leche recipe