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Crème Brûlée Caramel Pecan Cake

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A luxurious cake that combines the creamy flavors of crème brûlée with the nutty crunch of toasted pecans, perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream
  • 1/2 cup caramel sauce
  • 1 cup pecans, chopped and toasted
  • For topping: additional caramel sauce, caramelized sugar for brûlée effect

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a cake pan.
  2. Whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. Cream together the softened butter, granulated sugar, and brown sugar until fluffy.
  4. Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Combine the dry ingredients with the wet mixture, alternating with heavy cream, mixing until just combined.
  6. Fold in the caramel sauce and chopped pecans, ensuring even distribution throughout the batter.
  7. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool the cake, then drizzle with more caramel sauce and sprinkle with additional pecans.
  9. Sprinkle sugar over the top and use a kitchen torch to caramelize until golden.
  10. Slice and enjoy this indulgent dessert with loved ones!

Notes

This cake pairs beautifully with vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Nutrition

Find it online: https://thestationrecipes.com/creme-brulee-caramel-pecan-cake-recipe/

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