Caramel Pecan Cakes

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 cups sugar
• 1 1/2 cups water, divided
• 1/2 cup pecans
• 1/4 cup 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

Recipe

• 1 make caramel:
• 2 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.
• 3 boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber.
• 4 remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and may stiffen).
• 5 return to a boil and stir until caramel has completely dissolved.
• 6 if necessary, simmer until just syrupy, 1 to 3 minutes.
• 7 cool to room temperature.
• 8 toast pecans for cake:
• 9 preheat oven to 350°f with rack in middle.
• 10 toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. cool and coarsely chop.
• 11 make cake:
• 12 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.
• 13 sift together flour, baking soda, salt, and sugars into a large bowl.
• 14 make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth.
• 15 fold in pecans.
• 16 chill, covered, until cold (or 12 to 24 hours for best results).
• 17 preheat oven to 325°f with rack in middle.
• 18 butter and lightly flour 8 (6-ounces) ramekins, then cut out and fit a round of parchment paper in bottom of each.
• 19 arrange in a 4-sided sheet pan.
• 20 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.
• 21 reheat remaining caramel. invert cakes onto plates, then peel off parchment and spoon some of caramel on top.
• 22 note:
• 23 cakes can be made 4 hours ahead. rewarm, individually wrapped in foil, in a 300°f oven.