Pecan Upside Down Cake

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve warm or cold and top with whipped cream if desired. Enjoy