I’ll never forget the day I accidentally set off the smoke alarm making this Crème Brûlée Caramel Pecan Cake — it was 6:43 a.m., and I was trying to torch the sugar topping while still half-asleep. Boom! Cue the frantic sprinkling of baking soda on the counter.

But you know what? That charred sugar crackle and wafting smell of caramel woke up the neighborhood (the cat meowed, the Tim Hortons sign caught my eye through the window, and yes, I was wide awake afterward). That cake? Melt-in-your-mouth good, with nutty warmth and that unmistakable brûlée crunch.

 

 

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Ingredients for Crème Brûlée Caramel Pecan Cake

 

• 1½ cups all-purpose flour (180 g)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, room temp (113 g)

• 1 cup granulated sugar (200 g)

• 2 large eggs

• 1 tbsp vanilla extract (15 ml)

• 1 cup sour cream (240 ml)

For the Caramel Sauce:

• 1 cup brown sugar (200 g)

• ½ cup unsalted butter (113 g)

• ½ cup heavy cream (120 ml)

• 1 tsp sea salt

For the Brûlée Topping:

• 2–3 tbsp granulated sugar

For the Pecan Layer:

• 1 cup chopped pecans (100 g)

• 1 tbsp butter

• Pinch of salt

 

Pro—maple syrup in the pecans speaks Nova Scotia to me. Unexpected and cozy.

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Step‑by‑Step Instructions for Crème Brûlée Caramel Pecan Cake

1. Preheat oven to 350 °F (175 °C), grease a 9-inch springform pan.

2. Combine flour, baking powder, soda, and salt—set aside.

3. Cream butter and sugar until fluffy—about 3 minutes.

4. Beat in eggs one at a time, then vanilla.

5. Fold in sour cream, alternating with dry mix until just blended.

6. Pour batter into the pan—smoothed but not overdone.

7. Bake 35–40 minutes until toothpick comes out clean.

8. Cool fully in the pan—don’t rush.

9. Toast pecans in butter with salt until fragrant—about 5 minutes.

10. Simmer caramel: brown sugar, butter, cream until glossy. Stir in salt.

11. Sprinkle sugar on cake top, torch—or broil for 2 minutes, watching like a hawk.

12. Drizzle caramel, then scatter pecans.

 

Listen for that pop when the sugar cracks under your spoon—the best sound to start dessert.

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Pro Tips & Variations for Crème Brûlée Caramel Pecan Cake

1. Torch vs Broiler

The torch gives control and better color. Broiler works fast if you’re paying close attention.

2. Make Ahead, Smart

Bake a day early. Toast pecans ahead. Right before serving, brûlée and drizzle—you’ll look like you have magic on call.

3. Bourbon Boost

Toss a tablespoon of bourbon into the caramel. Smoky-sweet, grown-up twist I make for birthdays.

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Storage & Food Safety

 

• Fridge: Store in an airtight container, up to 4 days.

• Freezer: Wrap undecorated cake tight; freeze up to 2 months. Thaw slowly.

• Reheat: Give it a light blast at 300 °F if you must—but the topping won’t stay crisp.

• Safety tip: If heating, check for 165 °F inside; always better safe.

That crunchy brûlée softens once cold—but the flavor? Still magical.

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Nutrition & Serving Ideas

 

Serve With:

 

• A dark Tim Hortons coffee, bold contrast

• A scoop of creamy vanilla ice cream

• Maybe even a slice of sharp cheddar? Tried it once. Yes, that cheddar‑cake combo works—trust me.

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FAQs About Crème Brûlée Caramel Pecan Cake

Q: Gluten‑free option?

Absolutely—use a good 1:1 gluten‑free blend. I’ve made it for my friend with celiac; moist and rich every time.

Q: What if I don’t have a torch?

Broil it! But watch every second—sugar goes from perfect to burnt in a blink.

Q: Can I skip the pecans?

You can. But then why even bother? Pecans add texture and toasty, nutty depth.

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Author Note

I’m a home baker from Halifax who once tried brûlée-ing sugar with a kitchen lighter. Still got the smile—lesson learned.

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