Description
A decadent dessert that combines the silky smoothness of crème brûlée, the nutty crunch of toasted pecans, and the golden sweetness of caramel, layered into a moist cake that’s as elegant as it is comforting.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 ½ cups Granulated Sugar
- ½ cup Brown Sugar
- 1 cup Butter, softened
- 5 large Eggs
- 2 cups Heavy Cream
- ½ cup Whole Milk
- 2 teaspoons Vanilla Extract
- 1 cup Pecans, toasted and chopped
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
Instructions
- Preheat Your Equipment: Preheat oven to 325°F (160°C). Prepare a water bath by placing a larger pan with hot water in the oven.
- Combine Ingredients: In one bowl, cream butter and sugars until fluffy. Add eggs one at a time. In another bowl, whisk flour, baking powder, and salt. Gradually combine with wet mixture.
- Prepare Your Cooking Vessel: Grease and line a springform pan. Pour in caramel sauce and sprinkle with toasted pecans.
- Assemble the Dish: Pour the cake batter over the caramel and pecans. Then gently add the crème brûlée mixture (whisked cream, eggs, sugar, and vanilla).
- Cook to Perfection: Place pan in the water bath and bake for about 50–60 minutes until set but slightly wobbly in the center.
- Finishing Touches: Let the cake cool completely, then refrigerate for at least 3 hours. Before serving, sprinkle granulated sugar on top and caramelize with a kitchen torch.
- Serve and Enjoy: Slice and enjoy with whipped cream or a drizzle of extra caramel.
Notes
- Always toast pecans before adding them for extra flavor.
- Chill overnight for the best sliceable texture.
- Use superfine sugar for a smoother brûlée topping.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: crème brûlée cake, caramel pecan dessert, holiday cake, elegant cake, custard cake