Description
Indulge in the luxurious Crème Brûlée Caramel Pecan Cake, a delightful dessert that marries the elegance of crème brûlée with the sweet crunch of caramel pecans. This easy-to-make cake is perfect for any occasion, offering a moist crumb, a rich custard filling, and a perfectly caramelized pecan topping.
Ingredients
- 2 ½ cups all-purpose flour (310 g)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, at room temperature (225 g)
- 1 ¾ cups sugar (350 g)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk (250 ml)
- 2 cups heavy cream (500 ml)
- 1 vanilla bean or 2 teaspoons vanilla extract
- 6 large egg yolks
- ½ cup sugar (100 g)
- Pinch of salt
- 1 cup sugar, for caramel glaze (200 g)
- 6 tablespoons butter (85 g)
- ½ cup heavy cream, for caramel glaze (120 ml)
- Pinch of salt, for caramel glaze
- 1 cup pecans, toasted and chopped (120 g)
- ½ cup sugar, for brûlée topping (100 g)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Divide batter evenly among pans and bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- In a saucepan, heat cream with vanilla until steaming. In a bowl, whisk together egg yolks, sugar, and salt. Slowly pour the hot cream into the yolk mixture while whisking constantly (tempering).
- Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon. Strain for a smooth filling and let it cool completely.
- In a heavy-bottomed saucepan, melt sugar over medium heat without stirring until golden. Add butter and stir. Pour in cream and salt, simmering for 2–3 minutes until smooth. Cool slightly.
- Place one cake layer on a serving platter and spread half of the crème brûlée filling over it. Sprinkle with half the chopped pecans.
- Add the second cake layer, the remaining cream filling, and more pecans. Top with the third cake layer.
- Generously pour the caramel glaze over the entire cake, allowing it to drip down the sides.
- Sprinkle an even layer of sugar over the caramel-coated top. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a crisp crust.
- Let the cake cool for a few minutes before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use a kitchen torch carefully to avoid burning the sugar topping.
- The cake can be made a day in advance; just brûlée the top before serving for optimal crispness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 130 mg
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