Pastel de Dulce de Leche (Coffee Cake with Cajeta/Dulce de Leche Drizzle)

Name: Pastel de Dulce de Leche (Coffee Cake with Cajeta/Dulce de Leche Drizzle)
Total time: 45 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 310 g plain flour; 1¼ tsp baking powder; 1¼ tsp bicarbonate of soda; ¾ tsp salt; 3 pc eggs; 120 g sour cream; 15 ml vanilla extract; 140 g unsalted butter; 250 g caster sugar; 80 g pecans; 2 tsp cinnamon; 8.3 g plain flour; 70 g caster sugar; 160 g cajeta or dulce de leche

A rich dulce de leche coffee cake topped with a cinnamon-pecan crumble and finished with a warm cajeta drizzle.

45 min 416 kcal/serving serves 12

416kcal6gprotein57gcarbs19gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🌾plain flour

🧁baking powder

🧁bicarbonate of soda

🧂salt

🥚eggs

🥛sour cream

🍶vanilla extract

🧈unsalted butter

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).