While best served warm, this cake can be made a day ahead and reheated.

Recipe by Oxmoor House June 2006

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Credit: Oxmoor House

Recipe Summary

cook:
39 mins
total:
1 hr 14 mins
prep:
35 mins
Yield:
12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 1/4 cups flour and next 4 ingredients in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender until crumbly. Whisk together eggs and next 3 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.

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  • Spread batter into a greased 13" x 9" pan.

  • Combine remaining 1/2 cup flour and brown sugar in a small bowl. Cut remaining 1/4 cup butter into flour mixture with pastry blender. Add pecans, pressing streusel mixture between fingers until large clumps form. Sprinkle streusel over batter in pan.

  • Microwave dulce de leche in a small glass bowl on HIGH 1 minute or until drizzling consistency, stirring once; drizzle over streusel topping.

  • Bake at 350° for 35 to 38 minutes or until streusel topping begins to brown and center of cake puffs slightly. Cool slightly.

  • *Find dulce de leche in the ethnic section or on the baking aisle of your grocery store.

Source

Christmas With Southern Living 2006

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