Ingredients:
Sauce-Caramel:
- 310 ml sugar
- 60 ml (1/4 cup) Scotch (whiskey or bourbon)
- 60 ml (1/4 cup) water
- 30 ml (2 tbsp.) light corn syrup, preferably
- 250 ml (1 cup) hot cream
- 60 ml (1/4 cup) salted butter
- 375 ml (1 1/2 cups) pecan halves
For The Cake:
- 500 ml (2 cups) all-purpose flour
- 180 ml (3/4 cup) pecans, finely chopped in a food processor
- 5 ml (1 tsp) baking soda
- 1 ml (1/4 tsp) salt
- 125 ml (1/2 cup) unsalted butter
- 60 ml (1/4 cup) canola oil
- 375 ml (1 1/2 cups) brown sugar
- 5 ml (1 tsp) vanilla extract
- 3 eggs
- 250 ml (1 cup) buttermilk
How To Make Pecan Upside Down Cake:
- Preheat the oven to 180°C (350°F). Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, letting it hang over two sides. Place on a cookie sheet.
- Butterscotch Caramel Sauce:
- In a saucepan, bring the sugar, Scotch, water, and syrup to a boil.
- Cook without stirring until the mixture takes on a golden color.
- Off the heat, gradually add the cream and butter. Bring to a boil again, stirring until the mixture is smooth.
- Divide the caramel into the baking dishes. Sprinkle with half of the pecans.
- For The Cake:
- In a bowl, combine the flour, chopped pecans, baking soda, and salt. Set aside.
- In another bowl, cream butter with oil, brown sugar, and vanilla with an electric blender.
- Add the eggs, one at a time, beating until the mixture is smooth and homogeneous.
- At low speed, add the dry ingredients alternately with the buttermilk.
- Carefully divide the batter into the baking dishes over the caramel.
- Bake for about 50 minutes. Leave to cool for about 30 minutes.
- Invert the first cake onto a serving platter. Invert the second cake onto a baking sheet and slide it onto the first. Let it cool completely.
- Serve warm or cold and top with whipped cream if desired. Enjoy