Crème Brûlée Caramel Pecan Cake
A decadent fusion of classic crème brûlée and caramel pecan cake, featuring layers of buttery vanilla cake, rich custard, toasted pecans, and a crisp brûlée sugar topping. Perfect for celebrations and special occasions.
Ingredients
- All-Purpose Flour: 2 1/2 cups – provides structure and softness to the cake.
- Granulated Sugar: 1 1/2 cups – sweetens both the cake and brûlée topping.
- Brown Sugar: 1/2 cup – adds depth and molasses flavor to the cake base.
- Butter (unsalted): 1 cup – gives richness and tender crumb.
- Eggs: 4 large – bind the batter and create structure.
- Baking Powder: 2 teaspoons – ensures rise and fluffiness.
- Salt: 1/2 teaspoon – balances the sweetness.
- Milk: 1 cup – moistens and lightens the batter.
- Vanilla Extract: 2 teaspoons – adds aromatic warmth.
- Heavy Cream: 1 cup – base for the crème brûlée custard.
- Egg Yolks: 4 – make the custard rich and silky.
- Caramel Sauce: 1/2 cup – drizzled between layers and over the top.
- Pecans (toasted and chopped): 1 cup – adds crunch and buttery nuttiness.
- Sugar for Brûlée Top: 1/4 cup – caramelized to form the crackly layer.
Instructions
- Preheat Your Equipment: Set your oven to 325°F (160°C) and grease two 8-inch cake pans. Line the bottoms with parchment paper.
- Combine Ingredients: In a bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla. In a separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with flour. Fold in chopped pecans.
- Prepare Your Cooking Vessel: Pour batter evenly into pans and smooth the tops. Tap gently to remove air bubbles.
- Assemble the Dish: Bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to racks.
- Cook to Perfection: While cakes cool, make the custard. Whisk yolks and sugar until pale. Heat cream until just simmering, then slowly pour into yolks while whisking. Cook gently over low heat until slightly thickened. Cool completely.
- Finishing Touches: Spread cooled custard over one cake layer. Drizzle caramel. Top with second layer. Sprinkle sugar on top and brûlée with a torch or under a broiler until golden and crackly.
- Serve and Enjoy: Let cool for 10 minutes before slicing. Serve with extra caramel and a sprinkle of pecans.
Notes
- Make the custard a day ahead to save time.
- Use a kitchen torch for best brûlée results.
- Wrap cake layers tightly and freeze up to 1 month.
- Assemble and brûlée just before serving for a crisp top.
Find it online: https://dishmio.com/creme-brulee-caramel-pecan-cake/