Dulce De Leche Bundt - Day #17 of I Like Big Bundts

Dulce de Leche Bundt

It's Election Day! I hope you get out there and exercise your right to VOTE! And finally, we get back to Jamie Lee Curtis TV ads about her poop and yogurt instead of the endless political ads.

It's Day #17 of I Like Big Bundts - my quest to bring you 30 Bundts in 30 Days! National Bundt Day is only a few days away. I hope you celebrate National Bundt Day on November 15th with a curvy, sexy, Big Bundt!

 Dulce de Leche is caramelized yummy in a can. You can make it yourself by boiling or baking a can of sweetened condensed milk, but I'm lucky to live in Los Angeles with lots of Latino markets where you can just grab the stuff off the shelf for a few dollars. 

3/4 of the can is blended into the batter and 1/4 of the can makes a tunnel of yum...and you know I'm all about the Tunnel of Fun these days. I used Nestle La Lechera Dulce de Leche.

Thanks to my friend JustJenn for making this awesome logo!

A dusting of powdered sugar tops this Big Bundt!

Come back tomorrow for another Bundt! - mary the food librarian

P.S. Brian, congrats to your SF Giants on their World Series championship!

Recipe:
Dulce De Leche Bundt Cake
Adapted from RecipeGoldMine, Marcy Goldman (she made hers with chocolate chips, I omitted that)

14 oz dulce de leche (I used Nestle's canned Dulce de Leche)
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
4 eggs
2 t vanilla extract
1 cup buttermilk
1 T baking powder
1/2 t baking soda
1/2 t salt
3 cups all-purpose flour

1. Preheat oven to 350 degrees F.
2. Prep a 12-cup (10-inch) Bundt pan. I use Pam with Flour spray.
3. Open can of Dulce de Leche and save 1/4 of the can (this will be used for the "Tunnel of Dulce de Leche")
4. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
5. Using the paddle attachment, cream butter and brown sugar. Then add the remaining Dulce de Leche. Blend well and scrape down sides.
6. Add eggs, one at a time, blending mixture well after each egg.
7. Add vanilla and blend.
8. On low speed, alternate flour mixture and buttermilk (flour, milk, flour, milk, flour). Begin and end with flour mixture. Don't overmix and finish with spatula.
9. Scoop 3/4 of the batter into Bundt pan.
10. Create a channel in the center. Stir reserved Dulce de Leche to loosen, and put into the channel.
11. Top with remaining batter. Smooth out top with a spatula.
12. Bake for 50-55 minutes (depending on your oven), until toothpick comes out clean. As with all Bundts, do not place on a cookie sheet...hot air needs to flow through the hole in the center.
13. Cool for 20 minutes and then invert onto a cooling rack.
14. Dust with powdered sugar when completely cooled.