Dulce de Leche Loaf Cake


2 cups flour

1 cup brown sugar

3 eggs

1 tsp baking powder

1/2 tsp salt

2 sticks unsalted butter, room temperature

2 tsp vanilla extract

2 tbsp milk

dulce de leche {found in the Hispanic section of most large supermarkets...or you can make your own}


Preheat oven to 325 degrees. Spray a 9" loaf pan with nonstick cooking spray and set aside.

Cream together the brown sugar and butter until light and fluffy. Add the eggs, one by one, beating after each addition. Add the vanilla.

In another bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients along, with the milk, and mix well.

Spread half the batter in your prepared loaf pan. Drop three heaping spoonfuls of dulce de leche right on top of the batter. Be generous here! Then, smooth the rest of the batter on top, sealing the edges around the pan. Take a butter knife and run it through the batter to swirl the caramel filling, then place in the oven.

Bake for 60 minutes, or until golden and edges pull away from the pan. Let cool for 10 minutes in the pan then invert out onto a flat surface to finish cooling.


1 hour 15 minutes