Description
A rich and elegant dessert blending the creamy essence of crème brûlée with buttery caramel and toasted pecans, all nestled in a moist cake with a crackly brûléed top.
Ingredients
- All-Purpose Flour: 200g (1 ½ cups), to form the structure of the cake.
- Baking Powder: 2 tsp, for leavening.
- Salt: ½ tsp, to balance sweetness.
- Unsalted Butter: 170g (¾ cup), softened for moisture and richness.
- Granulated Sugar: 200g (1 cup), for sweetness and brûlée.
- Brown Sugar: 100g (½ cup), adds caramel undertones.
- Eggs: 3 large, to bind and enrich.
- Sour Cream: 120ml (½ cup), for a creamy crumb.
- Whole Milk: 60ml (¼ cup), to soften the batter.
- Vanilla Extract: 2 tsp, for depth of flavor.
- Pecans: 120g (1 cup), toasted and chopped for crunch.
- Caramel Sauce: 150ml (⅔ cup), swirled and drizzled.
- Caster Sugar (for brûlée): 2 tbsp, to create the crispy top layer.
Instructions
- Preheat Your Equipment: Preheat oven to 175°C (350°F), grease and line an 8-inch cake pan.
- Combine Ingredients: Whisk flour, baking powder, salt. Cream butter and sugars until fluffy, beat in eggs, add sour cream, milk, vanilla. Fold in dry mix, pecans, and half the caramel.
- Prepare Your Cooking Vessel: Pour into pan, smooth top, tap to release air.
- Assemble the Dish: Drizzle remaining caramel, swirl gently, tent with foil.
- Cook to Perfection: Bake 45–50 minutes, removing foil halfway through.
- Finishing Touches: Cool cake, sprinkle caster sugar on top, torch until golden.
- Serve and Enjoy: Slice and serve with ice cream or whipped cream if desired.
Notes
- Use a kitchen torch for authentic brûlée texture.
- Let cake cool before brûléeing to avoid melting sugar.
- Toast pecans for deeper flavor and crunch.
- Brown butter adds a rich nutty layer to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg