Individual Caramel Pecan Cakes Recipe

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Individual Caramel Pecan Cakes
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Ingredients
16
Count
Nutrition
453
Calories
Total time
35
Minutes
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Ingredients:

  • for caramel
  • 2 cups sugar
  • 1 1/2 cups water, divided
  • for cake
  • 1/2 cup pecans
  • 1/3 cup heavy cream
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup packed brown sugar
  • whipped cream
  • equipment
  • 8 (6-oz) ramekins

Directions:

  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. 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
  3. ......................................................................................................
  4. Toast pecans for cake:
  5. Preheat oven to 350°F with rack in middle.
  6. Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
  7. ..................................................................................................
  8. Make cake:
  9. 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.
  10. 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)
  11. ...................................................................................
  12. Preheat oven to 325°F with rack in middle.
  13. 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.
  14. 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
  15. ............................................................................
  16. Cooks’ note: Cakes can be made 4 hours ahead. Rewarm, individually wrapped in foil, in a 300°F oven.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 453.2 Kcal (1897 kJ)
Calories from fat 195.8 Kcal
% Daily Value*
Total Fat 21.76g 33%
Cholesterol 45.91mg 15%
Sodium 311.19mg 13%
Potassium 109.97mg 2%
Total Carbs 62.4g 21%
Sugars 44.68g 179%
Dietary Fiber 2.36g 9%
Protein 4.91g 10%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 2%
Iron 0.8mg 5%
Calcium 35.4mg 4%
Amount Per 100 g
Calories 264.98 Kcal (1109 kJ)
Calories from fat 114.48 Kcal
% Daily Value*
Total Fat 12.72g 33%
Cholesterol 26.84mg 15%
Sodium 181.95mg 13%
Potassium 64.3mg 2%
Total Carbs 36.49g 21%
Sugars 26.13g 179%
Dietary Fiber 1.38g 9%
Protein 2.87g 10%
Vitamin C 0.1mg 0%
Iron 0.5mg 5%
Calcium 20.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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