Pastel De Cajeta Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round springform pan or 9x2-inch cake pan with parchment; grease sides lightly.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

In the bowl of a stand mixer fitted with the paddle (or using a large mixing bowl and electric hand mixer), beat the softened unsalted butter and granulated sugar on medium-high speed until pale, light, and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating briefly after each addition until incorporated. Scrape down the bowl as needed. Mix in the vanilla extract.

With the mixer on low, add one-third of the dry flour mixture and mix until just combined. Add half of the milk and mix briefly. Repeat with another third of the flour, the remaining milk, then finish with the last third of flour. Stop mixing as soon as the batter is smooth and homogenous to avoid overdeveloping gluten.

Spoon about two-thirds of the batter into the prepared pan and spread into an even layer with an offset spatula or the back of a spoon.

Warm the cajeta slightly if it's very thick: place the jar in a bowl of hot water for 5 minutes or heat 1 cup cajeta in a microwave-safe bowl in 15–20 second bursts until soft enough to pour but not boiling. If desired, stir 2 tablespoons melted butter into the cajeta to make a silkier filling and help it swirl more smoothly.

Pour about 1 cup of cajeta over the batter in the pan, leaving a 1/2-inch border from the edge if you prefer some cake-only rim. Use a butter knife or small offset spatula to gently swirl the cajeta into the top layer of batter in a few figure-eight motions—do not overmix; you want a marbled effect. Dollop remaining cajeta over the rest of the batter (reserve about 1/2 cup for the top finish).

Spoon the remaining batter over the cajeta-dotted surface and smooth lightly. If you reserved a little cajeta, dot it on top and swirl gently into the top layer to create pretty ribbons.

Bake in the preheated 350°F (175°C) oven for 35–45 minutes, or until the top is golden and a toothpick inserted into the cake (avoiding large cajeta swirls) comes out with a few moist crumbs but not raw batter. If the top browns too quickly, tent loosely with aluminum foil for the last 10–15 minutes.

Remove from oven and allow the cake to cool in the pan on a wire rack for 15–20 minutes. Run a thin knife around the edge if using a springform pan, then release the rim. Cool completely on a rack before finishing (cajeta will settle into the cake as it cools).

When the cake is completely cool, spoon the reserved cajeta (about 1/2 cup) over the top and spread or drizzle into a decorative pattern. If desired, sprinkle the top with the toasted chopped pecans or almonds and a light dusting of powdered sugar.

For a touch of contrast, lightly sprinkle the top with a pinch (about 1/4 tsp) of sea salt just before serving to enhance the caramel flavor. Slice and serve. Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving).