Recipe Details

Directions

1. Gather all ingredients.
2. Preheat oven to 350 degrees F (175 degrees C). Grease with butter and flour a 10-inch fluted tube pan; set aside.
3. Beat 1 cup softened butter in a large bowl with an electric mixer on medium for 30 seconds.
4. Add 1 cup white sugar, brown sugar and vanilla; beat 4 to 5 minutes or until light and fluffy.
5. Add eggs and egg yolks; beat for 1 minute.
6. Whisk together flour, baking powder, salt and 2 tablespoons cinnamon in a separate bowl.
7. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined, scraping sides of bowl as needed.
8. Spoon batter into the prepared pan.
9. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
10. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack.
11. Mix together 1/4 cup white sugar and 2 teaspoons cinnamon topping in a bowl.
12. Brush a small section of cake with 3 tablespoons melted butter and sprinkle with cinnamon sugar. Repeat with remaining sections until the cake is fully covered.
13. For topping,if using. Mix dulce de leche and milk in a microwave safe bowl and microwave for 30 seconds or until mixture is of drizzling consistency.
14. Drizzle over cooled cake.