These individual cakes, from Lantern pastry chef Monica Segovia-Welsh, are moist, tender, and not remotely fussy. If you dont want to fool with the suggested accompaniments, serve the cakes with a dollop of whipped cream instead.
03Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
04Put 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.
05Sift 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).
06Preheat oven to 325°F with rack in middle.
07Butter 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.
08Divide 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.