Description
A delightful cake combining the creamy richness of crème brûlée with a moist cake, topped with crunchy pecans and caramel.
Ingredients
Scale
- 200g (1 ½ cups) All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 170g (¾ cup) Unsalted Butter, softened
- 200g (1 cup) Granulated Sugar
- 100g (½ cup) Brown Sugar
- 3 large Eggs
- 120ml (½ cup) Sour Cream
- 60ml (¼ cup) Whole Milk
- 2 tsp Vanilla Extract
- 120g (1 cup) Pecans, toasted and chopped
- 150ml (⅔ cup) Caramel Sauce
- 2 tbsp Caster Sugar (for brûlée)
Instructions
- Preheat your oven to 175°C (350°F) and grease and line an 8-inch cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter with the granulated and brown sugars until fluffy.
- Beat in the eggs one at a time, then add the sour cream, whole milk, and vanilla extract.
- Gradually fold in the dry ingredients along with the chopped pecans and half of the caramel sauce.
- Pour the batter into the prepared cake pan and smooth the top, tapping gently to release air bubbles.
- Drizzle remaining caramel sauce over the batter and gently swirl with a toothpick.
- Cover loosely with foil and bake for 45–50 minutes, removing foil halfway through.
- Cool the cake before serving, then sprinkle caster sugar on top and caramelize with a kitchen torch until golden.
- Slice and serve with ice cream or whipped cream if desired.
Notes
Make sure to soften your butter well and toast the pecans for enhanced flavor. Watch for doneness using a toothpick.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg