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Dulce de leche crumb cake slices on a white plate showing caramel ribbon center and thick brown sugar crumb topping

Dulce de Leche Crumb Cake

A sour cream cake with a dulce de leche center and a thick brown sugar crumb topping, baked in one pan.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Calories: 390
Ingredients Method Notes

Ingredients
  

Crumb Topping
  • 180 g all-purpose flour spooned and leveled
  • 110 g dark brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 110 g cold unsalted butter cut into 1 cm cubes
Cake Batter
  • 280 g all-purpose flour spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 115 g unsalted butter softened to room temperature
  • 150 g granulated white sugar
  • 2 large eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 240 g full-fat sour cream room temperature
Filling
  • 300 g dulce de leche store-bought or homemade, thick consistency

Method
 

Make the Crumb Topping
  1. Combine flour, dark brown sugar, cinnamon, and salt in a medium bowl and stir together with a fork.
  2. Add cold cubed butter and work it into the flour mixture with your fingertips or a pastry cutter until the mixture looks like coarse, clumpy sand with pea-sized pieces throughout.
  3. Place the bowl in the freezer while you prepare the batter.
Prepare the Cake Batter
  1. Heat the oven to 175 C / 350 F. Line a 9x13 inch baking pan with parchment paper, leaving overhang on the two long sides.
  2. Whisk flour, baking powder, baking soda, and salt together in a bowl and set aside.
  3. Beat softened butter and granulated sugar in a large bowl with a hand mixer on medium speed for 3 minutes, until pale and slightly fluffy.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with flour. Mix on low speed just until no dry streaks remain - do not overmix.
Assemble and Bake
  1. Spread the batter evenly into the prepared pan using an offset spatula.
  2. Drop spoonfuls of dulce de leche across the entire surface of the batter, spacing them about 3 cm apart so every slice gets coverage.
  3. Using the offset spatula or a knife, gently swirl or spread the dulce de leche slightly without fully mixing it into the batter.
  4. Remove the crumb topping from the freezer and scatter it evenly over the dulce de leche layer, covering the surface completely with generous clumps.
  5. Bake on the middle rack for 42 to 47 minutes, until the crumb is deep golden and a toothpick inserted near the edge of the pan comes out clean. The center may look slightly soft but will set as it cools.
  6. Cool in the pan on a wire rack for at least 20 minutes before lifting out and slicing.

Notes

If your dulce de leche is very stiff, warm it in a small bowl for 15 seconds in the microwave so it spreads without tearing the batter.