Description
A rich and decadent Crème Brûlée Caramel Pecan Cake featuring layers of fluffy cake, creamy custard, and a luscious caramel glaze, topped with toasted pecans.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2 cups heavy cream
- 1 vanilla bean, split and scraped or 2 teaspoons vanilla extract
- 6 large egg yolks
- 1/2 cup granulated sugar
- Pinch salt
- 1 cup granulated sugar for caramel glaze
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream for caramel glaze
- Pinch salt for caramel glaze
- 1 cup pecans, toasted and chopped
- 1/2 cup granulated sugar for brûlée topping
Instructions
- Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
- Whisk flour, baking powder, and salt together in a medium bowl.
- Beat butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
- Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Divide batter evenly among prepared pans. Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean. Cool layers on a wire rack.
- Heat heavy cream and vanilla just until steaming. In a separate bowl, whisk egg yolks with sugar and a pinch of salt. Gradually whisk in the warm cream. Return mixture to saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Strain through a fine mesh and let cool completely.
- Melt granulated sugar over medium heat until amber in color. Stir in butter, then carefully add heavy cream and a pinch of salt. Simmer until glossy and smooth. Cool slightly before using.
- Place one cake layer on a serving plate. Spread with half of crème brûlée cream and sprinkle with toasted pecans. Top with the second cake layer, spread remaining crème brûlée cream, and more pecans. Add the final cake layer, pour caramel glaze over the top, and allow to drip down the sides.
- Sprinkle granulated sugar over the top layer and caramelize using a kitchen torch until crackled. Garnish with extra chopped pecans before serving.
Notes
- Ensure ingredients are at room temperature for better mixing.
- Use a thermometer to check the temperature of the caramel for perfect results.
- Be cautious while using a kitchen torch for caramelizing the sugar.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg