Pecan Upside Down Cake

Pecan Upside Down Cake is a delightful dessert featuring a luscious butterscotch caramel sauce with pecans, topped with a moist and flavorful cake. The combination of rich caramel, crunchy pecans, and tender cake creates a decadent treat perfect for any occasion.

Ingredients:

For the Butterscotch Caramel Sauce:

• 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:

1. Preparation:

• Preheat the oven to 180°C (350°F) and position the rack in the center. Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, leaving some overhang on two sides. Place them on a baking sheet.

1. Butterscotch Caramel Sauce:

• In a saucepan, combine sugar, Scotch, water, and corn syrup. Bring to a boil without stirring until the mixture turns golden. Remove from heat and gradually stir in hot cream and butter. Return to a boil, stirring until smooth. Divide the caramel between the baking dishes and sprinkle half of the pecans over the caramel.

1. Cake Batter:

• In a bowl, mix flour, chopped pecans, baking soda, and salt. Set aside.
• In another bowl, cream butter with oil, brown sugar, and vanilla using an electric mixer. Add eggs one at a time, beating until smooth. At low speed, alternately add the dry ingredients and buttermilk, mixing until just combined.

1. Assembly and Baking:

• Carefully divide the batter between the baking dishes over the caramel layer. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 30 minutes.

1. Finishing Touches:

• Invert one cake onto a serving platter and then invert the second cake onto a baking sheet, sliding it onto the first cake. Allow to cool completely.

1. Serving:

• Serve the pecan upside-down cake warm or cold. Top with whipped cream if desired.

Tips:

• When making the caramel sauce, be careful when adding the hot cream and butter to avoid splattering.
• Ensure the cake batter is evenly distributed over the caramel layer for uniform baking.
• Allow the cake to cool before inverting to ensure it holds its shape.
• Serve the cake with a dollop of whipped cream for an extra indulgent touch.
• Store any leftovers in an airtight container at room temperature for up to several days.