Saturday, August 18, 2012

Dulce De Leche + Coffee Cake with Caramel Latte Glaze & GUEST POST


Do you recall I said that I will end this week on a heavier note? I think I just did it! Now isn't this perfect to kick back, relax and enjoy the weekend? Lets party into the weekend with DULCE DE LECHE & COFFEE CAKE with CARAMEL LATTE GLAZE. Yes! it's a mouth full, and I couldn't think of any better name; since I wanted to squeeze everything in a sentence. Before I go on, recently Tina @ Pinay In Texas dropped me an e-mail asking if I would be interested to guest post for her. Not going to state the obvious; I immediately agreed to take part.


Back to cake business. Don't be fooled. It's no ordinary cake! Okay, I steer away slightly from the original Dulce De Leche Cake, but I assure you this DULCE DE LECHE & COFFEE CAKE with CARAMEL LATTE GLAZE pound cake is just as good. Maybe double or triple the goodness. Let me break it down for you. It has 2 flavours in a cake dulce de leche and espresso. I was really inspired by my favourite caffeine drink Iced Caramel Latte; and just knew that the coffee would help tone the sweetness level of dulce de leche and also adding that extra aroma and richness to the overall pound cake. The smell of your kitchen will be heavenly when it's freshly baked out of the oven. To emulate some classic steps of  Dulce de Leche cake, I made my own Caramel Latte Glaze, with something extra too "Bailey's Irish Cream" to drizzle over the cake. To finish off, I topped off with heaps of crushed Snyder's Salted Pretzels [yuuuuuumMMMmyyy]. Talk about starting a party on a Friday. I think I did well here.
So hop on over to Tina @ Pinay In Texas  for the recipe and more drool worthy photos to show her some foodies love as she has a lot of amazing Filipino recipes that is a must try.

Dulce Dé Leche & Coffee Cake with Caramel Latte Glaze
by Chic & Gorgeous Treats                       


*Makes a single round 8-inches Bundt cake
*Makes single thick layer 8-inches round cake
* Caramel Latte glaze consistency should be slightly runny and medium thick to easily drizzle
over the cake
*Sprinkle crushed mini salted pretzel (optional) before serving
*Cake is best kept up to 3 days in an airtight container

INGREDIENTS
Dulce De Leche
click here

Basic Cake
220g unsalted butter, melted
2 cups cake flour, sifted
2 eggs
1 cup caster sugar
2 teaspoons baking powder
2 teaspoons pure vanilla extract
3/4 cups sour cream

Dulce De Leche Cake
8 tablespoons dulce de leche

Coffee Cake
1 tablespoon espresso powder
1 tablespoon sugar
1/2 teaspoon dark cocoa powder
4 tablespoons hot water
1/4 teaspoon coffee essence

Caramel Latte Glaze
1/2 tablespoon espresso powder
1/2 cup whole milk
1 tablespoon all purpose flour
1 1/2 tablespoon caster sugar
3 tablespoons dulce de leche
1 tablespoon Bailey’s Irish Cream

Extra Dulce De Leche Glaze (optional)
4-5 tablespoons dulce de leche
1/4 cup whole milk

DIRECTIONS
1. Preheat oven to 160°C, and grease and sprinkle some flour over the bundt pan. In a mixing bowl,
on medium low speed beat melted butter, caster sugar, eggs, pure vanilla extract and sour cream
until well combined. Sift flour and baking powder together and add to the wet mixture in 2 batches
beating on after each addition until well combined. Separate cake batter into 2 bowls. Fold in dulce
de leche into first bowl.  For coffee cake, prepare coffee by mixing espresso powder, cocoa powder, sugar, essence and hot water together. Add coffee mixture into the second bowl. Beat for another 2 minutes until flour and wet mixture has fully combined.

2. Using an ice-cream scoop, scoop dulce de leche cake batter then followed by coffee cake batter
overlapping one another. Repeat the process until there’s no cake batter left. With your spatula, gently stir the mixture slightly to help create some swirls. Pour cake mixture into prepared pan and bake between 35-40 minutes or until skewer inserted comes out clean. Transfer onto cooling rack. Let cake cool slightly before removing cake out of the tin.

4. To prepare the caramel latte glaze; in a medium saucepan over low heat, mix together milk, flour,
sugar and coffee. Lightly whisk to help flour blend into the milk and coffee. Let it continue to simmer over low heat until glaze thickens coating the back of the wooden spoon. Turn off heat, stir in dulce de leche and Bailey’s Irish Cream, and continue to mix until well combined. Strain glaze over sift, to remove any lumps. *NO powdered sugar is required here. If you like it to be sweeter, adjust by adding more dulce de leche 1/2 tablespoon at a time.

5. To serve,  using your cake tester, poke some holes on the cake.  Place cake on cooling rack over a tray. Drizzle caramel latte glaze over the cake letting some drizzle down the side. This additional step is completely optional. Mix extra dulce de leche with some milk to help lighten the caramel glaze. Drizzle extra caramel glaze over caramel latte glaze and sprinkle the top with Snyder’s mini salted pretzels for that extra crunch and flavour. ENJOY!






P/S: I will be posting the recipe here on my blog on next Wednesday (22/8/2012) and there will be something new coming Monday.

ENJOY and have a good weekend y'all!!


xx

35 comments:

  1. I soooo love the guest post, Jo! Two of my favorite flavors in one cake...I couldn't ask for more!

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  2. Gorgeous! Every time I pass the pretzel aisle in the supermarket I think about baking with them; with ddl it seems such an obvious pairing. Enjoy your weekend!

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    Replies
    1. Hi Paula! Thanks for coming over ;). It was a great combo indeed.. if I say so myself :P.. hehe.. Have a good week ahead!!

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  3. This looks fantastic, off to investigate :D

    Cheers
    Choc Chip Uru

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  4. Replies
    1. Thanks Pei Li! Am glad you love the photos ;), xoxo

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  5. This looks insanely rich and delicious!

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    Replies
    1. Hehehehe.. but with the coffee, it just made it lighter.. okay probably that's all in my head :P

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  6. This looks and sounds absolutely heavenly! Dulce de Leche has always had a place in my heart but on coffeecake and with pretzels?! I'm in love.

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    Replies
    1. Thanks Laurie! I will be coming over to buzz you over at your blog ;)

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  7. Gorgeous. Absolutely gorgeous.

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  8. Goodness that's a beautiful cake and a decadent sounding combination!

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    Replies
    1. Thanks Sylvie! Am so glad you came over.. It really puts a huge smile on my face that all of you think this cake looks beautiful ;). Will definitely continue to work harder to keep all of you intrigue. xoxo

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  9. Wow, this looks amazing. Only problem is I dislike coffee. But I'd be willing to give it a try since it looks so darn beautiful!

    -Lisa.
    Sweet 2 Eat Baking

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    Replies
    1. Hi Lisa! I was never really a coffee lover until I got older or until recently. The only thing I drink is Latte, Cappuccino or maybe a Frappe too. I am still a huge fan over tea. I found the coffee to work really well in terms of toning down the level of sweetness in a dulce de leche which is fantastic, and really gives that cake extra aroma. Hope you do give it a shot and it might change your mind ;). xoxo

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  10. Ooh I cant wait to hear your news :) what a gorgeous cake. So mouth-wateringly delicious!! I want a slice of this right now ;)

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    Replies
    1. I am eager to post new treats too, but the weather has not been great. No good sunlight :(.. gosh! I am so in need of some creative work done.. hehe.. Stay tune Nic and will be buzzing you over at your side real soon. Huggs

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  11. absolutely stunning! The cake, and the photo! :)

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  12. ooooh lala~ Dear or dear... on a heavier note indeed!! I got to say, the 2 posts you just did, got me all drooling over my keyboard. Which isn't too good a thing for the company (don't know how many keyboards i've ruined over the year). Yumm.

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    Replies
    1. Heya Jes! How's it going? Long time my friend. I thought I had some fun with some sinful treats last week. This week is lighter I hope ;). You are just too funny.. I sometimes think I read with my mouth open which is not a good idea at all, cause I tend to be licking and drooling (literally) in front of my notebook. LOL.. Huggsss

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  13. Absolutely stunning!! What a glorious guest post xx

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    Replies
    1. Hey Jaime! So glad you came over.. your photos and post are seriously drool worthy. I am always in awe. Have a good week. xoxo

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  14. oh my gosh off to check out the post - it looks amazing, absolutely amazing

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  15. This looks amazinbg - you never cease to amaze and delight. One incredible confection after another - you rock!

    chow! Devaki @ weavethousandflavors

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    Replies
    1. LOL.. I have so many more to go and hopefully I can share as many goodies with all of you as time goes by. Love to always hear from you Devaki! huggsss, Jo

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  16. OooO All sticky and crunchy this cake is sending me spinning, I need a slice right now.....

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    Replies
    1. LOL.. you are too funny Gerry! You must be excited as the upcoming Foodbuzz Festival is getting nearer. Till then ;)!

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  17. A note from Elisabeth @ Food and Thrift Finds: Hi Jo, I've been MIA for the last two days...I mean totally. Feel bad that I didn't come around to comment to you and to others!
    Glad to see your fabulous guest post at Tina's. You ladies did a superb job, but your amazing creativity to put such a delicious spin on the coffee cake with the
    caramel latte, is making me drool, and craving it!

    I also just noticed that you comment back to my reply on the mango jam. Next time, which will be next year, hopefully I can make some jams and use smaller jars...these jars weighed a 'ton'plus, they were immediately refrigerated, and has to be kept that way. After you spoon the hot jam into the jars, they should go back into a large pot of water, not to come up more than halfway on the jars, and boil for 10 minutes...and then turn them upside down for ten more minutes. (with this method, you don't have to refrigerate, till you open it.)
    Bigg huggggs!...xoxo
    August 23, 2012 8:58 AM....

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    Replies
    1. Hey everyone! Thanks so much for buzzing me here and showing you support at Tina @ Pinay in Texas. Hopefully there will be more exciting posts coming up, and have a wonderful week ahead. I truly appreciate your support given towards Chic & Gorgeous Treats. xoxo, Jo

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  18. Look at the pretzel topping on this cake! Holy moly why did I not see this before? Seriously. I want to do naughty things to this cake ; )

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  19. Absolutely love your blog! Gorgeous pics and recipes! Bravissima!
    PAt

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  20. Such a fun cake and wonderful guest post!

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  21. Do you have to use caster sugar?? Can I subsitute regular granulated sugar?

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Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

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