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Caramel Pecan Cakes

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Caramel Pecan Cakes

Caramel Pecan Cakes

amanda

Equipment

  • - Kitchen Stand Mixer: A versatile tool used for mixing batter and other baking tasks efficiently.

  • - Piping Bag Set: Essential for decorating the cakes with caramel sauce or whipped cream toppings.

  • - Silicone Baking Mat: Perfect for evenly spreading pecan mix on pans, ensuring consistent texture and bake quality.

  • - Candy Thermometer: Important for accurately monitoring the temperature when making caramel, preventing burning.

  • - Heavy-Duty Oven Mitts: Ensure safety while handling hot trays or equipment during baking processes.

  • - Sturdy Spatula: Useful for scraping batter from bowls and mixing ingredients smoothly.

  • - Digital Kitchen Scale: For precise measurements of ingredients, crucial in achieving the perfect balance in recipes.

  • - Non-Stick Cake Pan (8 or 9 inches): Ideal for caramel pecan cakes to ensure easy release and a clean finish.

  • - Double Boiler Set: Useful for melting chocolate or butter, which might be needed in variations of this recipe.

  • - Electric Mixer Bowl: A versatile option for mixing ingredients, especially useful if you prefer not using the stand mixer.

  • - Pie Dish (8 inches): As an alternative to cake pans, a pie dish could be used for individual portions or rustic caramel pecan pies.

Ingredients

  • 2 cups sugar

  • 1 1/2 cups water, divided

  • 1/2 cup pecans

  • 1/2 stick unsalted butter, melted

  • 1 large egg, lightly beaten

  • 1/3 cup heavy cream

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 cup granulated sugar

  • 1/4 cup packed brown sugar

  • 8 (6-ounces) ramekins

  • five-spice ice cream and poached tangerine slices

Instructions

1

Instruction 1

Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber. Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and may stiffen). Return to a boil and stir until caramel has completely dissolved. If necessary, simmer until just syrupy, 1 to 3 minutes. Cool to room temperature.
2

Instruction 2

Preheat oven to 350°F with rack in middle.
3

Instruction 3

Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
4

Instruction 4

Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each addition.
5

Instruction 5

Sift together flour, baking soda, salt, and sugars into a large bowl. Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth. Fold in pecans. Chill, covered, until cold (or 12 to 24 hours for best results).
6

Instruction 6

Preheat oven to 325°F with rack in middle.
7

Instruction 7

Butter and lightly flour ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.
8

Instruction 8

Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm. Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.
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