Step 1: Bake the cake base
Preheat oven to 350°F (175°C). Line a 9-inch round or square cake pan with parchment paper.
In a bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding dry ingredients and milk to the batter: start with dry, then milk, until just combined.
Pour batter into prepared pan and bake 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before assembling.
Step 2: Make the crème brûlée custard
In a saucepan, heat the cream just until steaming. Do not boil.
In a bowl, whisk egg yolks with sugar until pale and thick.
Slowly whisk a small amount of hot cream into the yolk mixture (tempering), then gradually whisk in the rest of the hot cream.
Return the mixture to the saucepan and cook over low heat, stirring continually, until it thickens enough to coat the back of a spoon (about 5–7 minutes). Do not boil.
Remove from heat, stir in vanilla extract, and chill until firm (about 2–3 hours or overnight).
Step 3: Assemble the layers
Spread the raspberry jam evenly over the cooled cake base.
Spoon or pipe the crème brûlée custard over the jam layer, smoothing the surface.
Press fresh raspberries gently into the custard layer.
Drizzle caramel sauce evenly over the raspberry layer.
Step 4: Add the crunch topping
In a small bowl, mix chopped pecans, oats, brown sugar, and melted butter until clumpy.
Sprinkle the pecan crunch topping evenly over the assembled cake.
Chill for 30 minutes to set the topping.
Step 5: Brûlée finish
Just before serving, evenly sprinkle the top with granulated sugar.
Use a kitchen torch to caramelize the sugar until it forms a golden, crackly crust. If you don’t have a torch, place the cake under a hot broiler for a few seconds, watching closely.
Optional: drizzle extra caramel over the surface for an extra glossy finish.
Serving suggestions
Serve chilled or slightly warmed to showcase the crème brûlée custard.
Pair with a scoop of vanilla bean ice cream or a dollop of whipped cream for an indulgent restaurant-style presentation.
Storage
Store leftovers covered in the fridge for up to 2–3 days. Brûlée crust is best the day of serving.
To amplify richness, substitute 2–3 tablespoons of cream cheese into the custard for a velvety tang.
For a dairy-free version, use coconut cream and almond milk, adjusting sugar to taste.
Add a dash of espresso powder to the custard for a mocha twist.
Swap pecans for toasted almonds or pistachios for a different crunch profile.
