Argentinian Dulce de Leche with Cinnamon Sugar

 
Dulce de leche, a beloved Argentinian condensed milk treat, makes this moist churro-inspired cake irresistible! If desired, omit the cinnamon sugar and simply drizzle dulce de leche over the cake.

 

CAKE PAIRING SUGGESTION
We suggest serving this cake with Full Olive's award winning Gran Mendoza Extra Virgin Olive Oil produced by LAUR in Mendoza, Argentina. It is made from 100% Arauco olives, the flagship olive for Argentina and  commonly referred to as the 'Malbec of Oils'.

 

The Cake 🎥

YOU WILL NEED

VANILLA CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
⅔ cup mild extra-virgin olive oil (134g)
⅔ cup milk (160g)
⅓ cup dulce de leche (100g)
Finely grated orange zest from one small orange

STIR-IN

Chopped hazelnuts, if desired (½ cup)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the milk, dulce de leche, orange zest and the vanilla cake mix. Beat on low speed for one minute until well combined.
  • Stir in the hazelnuts, if desired.
  • Pour batter into prepared pan and bake for 40-45 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.

 

The Sugar

YOU WILL NEED

INGREDIENTS

¼ cup unsalted butter, melted (28g)
¼ cup granulated sugar (50g)
2 teaspoons ground cinnamon

 

INSTRUCTIONS
  • Brush the cooled cake with melted butter.
  • Combine sugar and ground cinnamon, then sprinkle all over cake.

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.