Dulce de Leche Coffee Cake with Cornflake Crumbs

Crunchy crushed cornflakes and sticky, sweet dulce de leche make this sour cream coffee cake irresistible.
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  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 30 min
  • Yield: 8
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Crumb Topping:

3/4 cup all-purpose flour

2/3 cup lightly crushed cornflakes

2/3 cup packed light brown sugar

1 teaspoon ground cinnamon

Pinch of fine salt

5 tablespoons unsalted butter, at room temperature


1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2/3 cup dulce de leche


  1. Combine the flour, cornflakes, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.

For the cake: 

  1. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  2. Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  3. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  4. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle half of the crumb topping over the batter. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Drizzle the dulce de leche over the top.
  5. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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