Cornmeal Cake With Dulce De Leche
This scrumptious cornmeal cake is moist and flavorful, topped with a rich and velvety dulce de leche sauce. The cake is baked to perfection, creating a delicious treat that will satisfy your sweet cravings. Serve this dessert to impress your guests and indulge in a delightful culinary experience.
— Constant Cookbook
Ingredients
- 4 cups whole milk
- 1 cup sugar
- 1 cinnamon stick
- 1 tsp. vanilla extract
- 1/4 tsp. sea salt
- 1/2 tsp. baking soda dissolved in 1 Tbs. water
- Unsalted butter for greasing
- 1 1/4 cups unbleached all-purpose flour
- 1 cup sugar
- 2/3 cup yellow cornmeal
- 2 tsp. baking powder
- 1 tsp. sea salt
- 1/4 tsp. ground cinnamon
- 3 eggs
- 3/4 cup sour cream
- 1/4 cup olive oil
- 1/2 tsp. vanilla extract
Instructions
- To make the dulce de leche, in a large, heavy-bottomed saucepan, combine the milk, sugar, cinnamon stick, vanilla and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat and stir in the baking soda mixture. Whisk aggressively while the sauce froths up; it will soon settle down. Return the pan to the stovetop and, with the heat on its lowest setting, continue to cook, barely simmering, until the sauce reduces to about 1 cup and is deep brown, 1 to 2 hours. Remove from the heat and let cool slightly.
- Preheat an oven to 350°F.
- Grease an 8-inch round cake pan with butter. Line the bottom of the pan with parchment paper and grease the top of the paper with more butter.
- In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, salt and cinnamon.
- In another large bowl, whisk together the eggs, sour cream, olive oil and vanilla. Slowly add the flour mixture to the egg mixture, stirring until just combined; do not overmix.
- Scrape the batter into the prepared pan and smooth the top. Bake until the cake starts to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 30 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes, then run a thin-bladed knife around the edges of the pan to loosen the cake and invert it onto a plate. Peel away the parchment paper, then reinvert the cake onto a serving plate.
- Poke the cake all over with a skewer. Slowly and evenly pour about half of the warm dulce de leche over the top and allow it to penetrate for a few minutes. Cut the cake into wedges and serve. Pour the remaining sauce into a small pitcher and pass at the table. Serves 8 to 10.
- <b> Make ahead:</b> The dulce de leche sauce will keep, tightly covered, in the refrigerator, for up to 1 month. Gently reheat it over low heat or in a microwave oven.
- Adapted from Williams-Sonoma <i>Good Food to Share</i>, by Sara Kate Gillingham-Ryan (Weldon Owen, Inc., 2010).
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