I received this recipe in the New York Times Cooking email a few weeks ago and thought this may be a treat Ana would enjoy. So last night, I made it. Yep, I made it including the dulce de leche! Of course, I used Serious Eats easy recipe to make the caramel-like brown sauce so enjoyed in Latin cuisine. The cake itself came together quite easily and if there was any hiccup, I would say it was in removing the loaf from the pan. Anywhere the gooey marbling came into contact with the pan, it stuck and stuck tight. So I will add a step to help alleviate that issue for you! Regardless of that minor issue, this cake tastes incredible. I received the smile of approval from Ana and a request to add it to ‘the list’ (which is the list she would like me to make again). Success in the New Year – I’m 2 for 2 and only a week into January!

1. Before beginning, gather all ingredients. If necessary, make the dulce de leche per [url:1]this recipe[/url].
2. Preheat the oven to 350 degrees.
3. Grease a 9-inch loaf pan and line bottom and sides with parchment paper.
4. In a small bowl, sift the flour, baking powder , and salt together. Set aside.
5. In a large bowl using an electric mixer, cream the butter and sugar together using Medium speed until light and fluffy, approximately 2 minutes. Scrape the sides of the bowl down.
6. Add the sweetened condensed milk and mix to combine, scraping the sides of the bowl.
7. Add the eggs, one at a time, mixing until incorporated, scraping the sides of the bowl.
8. Add the vanilla and mix to incorporate.
9. Add the flour mixture and mix until just combined. The batter will be very thick.
10. Scrape half the batter into the loaf pan and smooth with a spatula.
11. Spoon 2/3 of the dulce de leche over top of the batter.
12. Cover the dulce de leche with the remaining batter and smooth.
13. Spoon the remaining dulce de leche over top the batter.
14. Using a long pick, chopstick, or thin spatula, swirl the batter/dulce de leche to create the marbling.
15. Bake the cake in the center of the oven for 50 to 70 minutes, rotating half way through to bake it evenly.
16. The cake is done when tested with a cake tester and no crumbs cling to it.
17. Remove to a rack and allow to cool for 20 minutes before loosening from the pan and allowing to cool completely.
18. Serve drizzled with the remaining dulce de leche.

Enjoy!