Coffee Cake with Dulce de Leche

To make the cake batter:

1. Preheat oven to 350 degrees with a rack in the middle.
2. In a medium bowl, mix the flour, baking powder, baking soda and salt.
3. In a small bowl, crack the eggs and mix them with sour cream and vanilla.
4. In a stand mixer, beat the butter at medium speed for a couple minutes until completely softened. Reduce speed to low and incorporate the sugar, continue beating until incorporated and smooth. Then alternating, add the dry ingredients and the egg mixture and beat until fully incorporated. Set aside.

To make the crumble/topping:

1. In a small bowl, combine the pecans, cinnamon, flour and sugar.

To assemble the coffee cake:

1. Butter the bottom and sides of a 9x9” pan and cover the bottom with parchment paper, leaving an overhang on two sides of the pan. Pour about half the batter and gently spread to even it out. Sprinkle about half the crumble over it. Add the remaining batter, gently spreading it without pressing. Top with the remaining crumble, reserving a tablespoon for a last addition.
2. Bake for 40 minutes, until the top is golden. Remove from the oven, drizzle the cajeta or dulce de leche all over the top and sprinkle the remaining tablespoon of crumble on top.
3. Place back in the oven for another 5 to 8 minutes, until a wooden toothpick inserted in the middle comes out barely moist, but not wet, and the top has darkened a bit more. Remove from the oven and let cool.
4. Once cool, run a dinner knife all over the sides of the cake and lift to transfer to a platter.