thanksgiving is only 2 DAYS AWAY!
oh. my. geez. how in the world did that happen?!? i feel like just yesterday was new year’s.
ok so here’s my confession though…
i’ve totally been planning thanksgiving dinner for like a month now. shocker right? ok so maybe’s its not considering i’m a ridiculous planner and list maker but still. i feel like only yesterday i was planning last year’s thanksgiving.
and here’s the thing…
as much as i like to experiment with new items, i like my thanksgiving dinner rather traditional. there has to be turkey, cornbread dressing and pecan pie. last year, homemade green bean casserole was discovered and that’s now included in my can’t mess with category. (and for real… you need to make that. you’ll never go back.) but so far, i haven’t found a can’t mess with potato recipe (maybe this year’s the year!) and i always need a second dessert. while i’m not making this poundcake for thanksgiving dessert, it could make a perfect addition to your table. i saw this recipe on elizabeth’s site and knew i needed to make it.
and i did. and it was amazing. it would be a perfect ending to your thanksgiving dinner with some coffee. or you could totally have it for breakfast.
dulce de leche swirled poundcake
- 2 14 oz cans of sweetened condensed milk
- 1 1/3 c flour
- 3/4 tsp baking powder
- 1/s tsp salt
- 1 c (2 sticks) unsalted butter, room temp
- 1/3 c packed light brown sugar
- 3 eggs, room temp
- 1 tbs vanilla
- make your dulce de leche (do this the day before you’re going to make your cake): place one can of the condensed milk in a slow cooker and cover with water. set on low and let go for 7-8 hours. carefully remove from the water and let cool completely.
- preheat your oven to 325F. spray your loaf pan with cooking spray.
- whisk together the flour and baking powder in a small bowl; set aside.
- beat together the butter, brown sugar and salt until light and fluffy. add the eggs one at a time and mix each additional until thoroughly incorporated. add the vanilla and 2/3 c of the condensed milk.
- on low speed, add the flour/baking powder mixture and blend until just incorporated. pour about 1/3 of the poundcake batter into the bottom of the loaf pan. in large spoonfuls, add 1/3 c of the dulce de leche into the pan on top of the poundcake batter. add another 1/3 of the poundcake batter and repeat the spoonfuls of another 1/3 c of the dulce de leche. pour the remaining poundcake batter over the dulce de leche and carefully smooth it out. using a butter knife, gently run it through the batter to create a swirled effect. be careful to gently do this or the dulce de leche will sink to the bottom.
- bake the poundcake for 60-65 min until a toothpick comes out clean. if the top of the cake starts to brown too quickly, loosely cover it with foil to keep it from browning.
- cool the poundcake on a wire rack until it’s room temp. once it’s room temp, turn it out of the pan to let it cool completely.
so yes… you’ll totally have to plan ahead if you want to make this poundcake so you can make the dulce de leche. OR you can use a really thick storebought dulce de leche and not plan ahead. your choice. neither is wrong.
and this recipe will leave you with some extra dulce de leche which you could totally thin a little and spoon it over top of your slice of poundcake. i would also recommend some whip cream on top because c’mon… how does that not make it better?!
what are your can’t mess with dishes that are going to be on your table??
i hope you and your family have a wonderful thanksgiving!!
recipe from: sugar hero