Dulce de Leche Crumb Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and grease a 20cm (8in) round cake pan.

   Tip: Use a non-stick pan for easy cake release.

2. 2

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

   Tip: Sift dry ingredients to ensure even distribution.

3. 3

   In a large bowl, whisk together butter, eggs, dulce de leche sauce, and vanilla extract.

   Tip: Use an electric mixer for a smooth batter.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with almond milk, beginning and ending with dry ingredients.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to remove any air pockets.

6. 6

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake for a moist crumb cake.

7. 7

   Remove from the oven and let cool in the pan for 5 minutes.

   Tip: Run a knife around the edges to release the cake.

8. 8

   Transfer the cake to a wire rack to cool completely.

   Tip: Let the cake cool completely before drizzling with dulce de leche sauce.

9. 9

   To make the dulce de leche sauce, combine 100ml of heavy cream and 100g of granulated sugar in a saucepan.

   Tip: Bring to a boil, then reduce heat and simmer for 10-15 minutes or until thickened.