A pound cake version flavored with dulce de leche. In this recipe, the caramel flavor turns the batter a soft golden hue and adds a mellow flavor.

Chopped pecans could be added to this classic cake but plain, and /or with chocolate chips, it is a winner. Yogurt can replace the buttermilk in this recipe.

Ingredients

• 1 (14 ounce) can dulce de leche caramel sauce
• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, firmly packed
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk or sour cream
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 1 cup chocolate chips

Instructions

1. Heat oven to 350 degrees F. Generously spray a 6-cup or small Bundt cake pan, or a 9-inch angel food cake pan with nonstick cooking spray. Line a baking sheet with parchment paper and set aside.
2. Reserve 1/4 cup or so of the dulce de leche and set aside.
3. For the cake, in the bowl of an electric mixer, using the paddle, on slow speed, cream the butter with the sugar and the dulce de leche, until smooth.
4. Add eggs and vanilla extract, then stir in buttermilk or sour cream, flour, baking powder, baking soda and salt and blend on slow speed of mixer, until smooth, about 3 to 4 minutes.
5. Pour two-thirds of the batter into the prepared cake pan.
6. Drizzle or swirl on reserved dulce de leche.
7. Spoon remaining batter into pan and place pan on a baking sheet. (You can also drizzle on reserved dulce de leche on top of batter and using a fork, swirl into the batter slightly.)
8. Bake for 60 to 70 minutes.
9. Cool well, then turn out onto a cake rack to finish cooling.
10. Dust with confectioners' sugar or drizzle on some semisweet melted chocolate.