Creme Brulee Caramel Pecan Cake
A delightful twist on a classic favorite, combining rich flavors of cream brulee, luscious caramel, and crunchy pecans in one easy-to-make cake.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with almond flour for gluten-free option.
- 1 cup sugar
Wet Ingredients
- ½ cup unsalted butter, softened Can be replaced with coconut oil for dairy-free version.
- 2 large eggs
- ½ cup milk Can use almond or oat milk for lactose-free option.
- 1 teaspoon vanilla extract
- ½ cup heavy cream Substitute with coconut cream for dairy-free.
- ¼ cup caramel sauce
Toppings
- ½ cup chopped pecans Can replace with walnuts or omit for nut-free.
- sugar to taste for brulee topping, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a round cake pan.
- Cream together the softened butter and sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in milk and vanilla extract until well combined.
- Gradually add the flour and mix until just combined. Be careful not to overmix.
- Fold in the chopped pecans gently.
Baking
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack.
Topping and Serving
- Whip the heavy cream until soft peaks form and spread it evenly over the cooled cake.
- Drizzle with caramel sauce to finish.
- For an optional brulee topping, sprinkle sugar over the whipped cream and use a kitchen torch to caramelize.
- Slice and serve on plates.
Notes
For best results, use room temperature ingredients. You can customize with different nuts or spices as preferred.