Ingrédients pour Caramel Pecan Cakes
- 2 cups granulated sugar
- 1 1/2 cups water
- 1 cup pecan halves
- Unsalted Butter
- 1 large egg
- Heavy Cream
- All Purpose Flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Granulated Sugar
- Brown Sugar
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Comment préparer Caramel Pecan Cakes
- **Make the Caramel:** In a 12-inch heavy skillet, combine 1 cup granulated sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until sugar dissolves. Use a pastry brush dipped in cold water to wash down any sugar crystals on the sides of the skillet.
- Boil, without stirring, swirling the skillet occasionally for even coloring, until the caramel turns a dark amber color.
- Carefully remove from heat and stir in 1 cup of water.
- Return to a boil and stir until the caramel is completely dissolved. Simmer for 1-3 minutes, if needed, until syrupy.
- Let the caramel cool to room temperature.
- **Toast the Pecans:** Preheat oven to 350°F (175°C) with a rack in the middle. Spread 1 cup pecan halves on a 4-sided sheet pan and toast in the oven until fragrant and slightly darker, about 8-10 minutes.
- Cool completely and coarsely chop the pecans.
- **Make the Cake Batter:** In a bowl, whisk together 2/3 cup of the cooled caramel syrup, 1/2 cup (1 stick) unsalted butter, softened, 1 large egg, and 1/2 cup heavy cream, whisking well after each addition.
- In a large bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup granulated sugar, and 1/4 cup packed brown sugar.
- Make a well in the center of the dry ingredients and gradually whisk in the caramel mixture until smooth.
- Fold in the chopped pecans.
- Cover the batter and chill in the refrigerator for at least 12 hours, or up to 24 hours.
- **Bake the Cakes:** Preheat oven to 325°F (160°C) with a rack in the middle. Butter and lightly flour 8 ramekins (6-ounce). Cut out and fit a round of parchment paper in the bottom of each ramekin.
- Arrange the ramekins in a 4-sided sheet pan.
- Divide the batter evenly among the prepared ramekins.
- Bake for 30-35 minutes, or until the cakes spring back when lightly pressed.
- Let the cakes cool in the ramekins until warm.
- **Prepare for Serving:** Gently reheat the remaining caramel sauce. Invert the cakes onto plates, peel off the parchment paper, and spoon some of the warm caramel sauce over the top.
- Serve immediately with a dollop of whipped cream. Cakes can be made 4 hours ahead and reheated individually wrapped in foil at 300°F (150°C).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
252g
Fat
32g
Carbs
26g
