Individual Caramel Pecan Cakes
From peetabear 15 years ago
- 35 minutes to make
- Serves 8
this is a recipe that I found tonight while looking for another... looked and sounds so good... the recipe and photo are courtesy of gourmet magazine
Ingredients
- For caramel: shopping list
- 2 cups sugar shopping list
- 1 1/2 cups water, divided shopping list
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- For cake: shopping list
- 1/2 cup pecans shopping list
- 1/2 stick unsalted butter, melted shopping list
- 1 large egg, lightly beaten shopping list
- 1/3 cup heavy cream shopping list
- 1 1/4 cups all-purpose flour shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1/4 cup granulated sugar shopping list
- 1/4 cup packed brown sugar shopping list
- ................................................................................ shopping list
- whipped cream shopping list
- ............................................................................... shopping list
- Equipment: shopping list
- 8 (6-ounces) ramekins shopping list
How to make it
- Make caramel:
- 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
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- Toast pecans for cake:
- Preheat oven to 350°F with rack in middle.
- Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
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- Make cake:
- 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.
- 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)
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- Preheat oven to 325°F with rack in middle.
- 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.
- 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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- Cooks’ note: Cakes can be made 4 hours ahead. Rewarm, individually wrapped in foil, in a 300°F oven.
The Rating
Reviewed by 9 people-
This could be my new favorite dessert! Love the prep and ingredients. Caramel and pecan how perfect
TQ, Mare
theiris
in Garden City loved it
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Mercyyyy, I love it!Great flavor combo.
bluewaterandsand
in GAFFNEY loved it
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Mmmmmmm caramel is my favorite and pecans too what a treat yummm
thank you peeta
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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