Dulce de Leche Buckle

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 20cm square baking tin and line it with parchment paper.

   Tip: To ensure even cooking, make sure to grease the tin thoroughly.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: This step helps incorporate air into the batter, making the cake lighter.

3. 3

   In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: This step helps to create a tender crumb and a delicate texture.

4. 4

   With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.

   Tip: Be careful not to overmix, as this can result in a dense cake.

5. 5

   Pour half the batter into the prepared tin and smooth the top. Drizzle with half the dulce de leche.

   Tip: This step creates a beautiful, caramel-topped crust.

6. 6

   Bake for 20 minutes, then reduce the oven temperature to 160°C (325°F) and continue baking for an additional 10 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: This step ensures the cake is fully cooked and the dulce de leche is bubbly.

7. 7

   Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

   Tip: This step helps prevent the cake from breaking or cracking.

8. 8

   Once the cake is cool, spread the remaining dulce de leche over the top.

   Tip: This step adds a rich, velvety texture and a deep caramel flavor.

9. 9

   Dust with confectioners' sugar before serving.

   Tip: This step adds a sweet and elegant finish to the dish.

10. 10

    Cut into squares and serve.

    Tip: This step allows you to enjoy the full, gooey glory of the dulce de leche buckle.