A delicious, indulgent dessert featuring a rich caramel sauce, toasted pecans, and a moist cake. Perfect for any occasion, this Pecan Upside Down Cake combines the best of buttery, sweet caramel with crunchy pecans and a tender cake.
Ingredients:
For the Caramel Sauce:
- 310 ml granulated sugar
- 60 ml (¼ cup) Scotch (whiskey or bourbon can be substituted)
- 60 ml (¼ cup) water
- 30 ml (2 tablespoons) light corn syrup (preferred for consistency)
- 250 ml (1 cup) cream, heated
- 60 ml (¼ cup) salted butter
- 375 ml (1½ cups) pecan halves
For the Cake:
- 500 ml (2 cups) all-purpose flour
- 180 ml (¾ cup) pecans, finely chopped in a food processor
- 5 ml (1 teaspoon) baking soda
- 1 ml (¼ teaspoon) salt
- 125 ml (½ cup) unsalted butter
- 60 ml (¼ cup) canola oil
- 375 ml (1½ cups) brown sugar
- 5 ml (1 teaspoon) vanilla extract
- 3 large eggs
- 250 ml (1 cup) buttermilk
Instructions:
Preparation:
- Preheat the Oven: Position the oven rack in the center and preheat the oven to 180°C (350°F).
- Prepare the Pans: Butter two 20-cm (8-inch) square baking pans and line the bottoms with parchment paper, letting the paper extend over two sides for easy removal. Place the pans on a cookie sheet to catch any drips during baking.
Making the Butterscotch Caramel Sauce:
- Combine Ingredients: In a medium saucepan, combine the sugar, Scotch, water, and corn syrup. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.
- Cook the Caramel: Continue to cook without stirring, allowing the mixture to turn a golden caramel color, about 10-15 minutes. Watch closely to avoid burning.
- Finish the Sauce: Remove from heat and carefully whisk in the hot cream and butter. The mixture will bubble up, so be cautious. Return the saucepan to the heat and stir until the caramel is smooth.
- Divide the Sauce: Evenly divide the caramel sauce between the prepared pans. Sprinkle the pecan halves over the caramel in each pan. Set aside.
Making the Cake Batter:
- Mix Dry Ingredients: In a large bowl, whisk together the flour, finely chopped pecans, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In another large bowl, cream together the unsalted butter, canola oil, brown sugar, and vanilla extract using an electric mixer until light and fluffy.
- Add Eggs: Add the eggs one at a time, beating well after each addition until the mixture is smooth.
- Add Dry Ingredients: On low speed, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
Baking:
- Assemble the Cake: Carefully pour the cake batter over the caramel and pecans in the pans, spreading it evenly.
- Bake the Cake: Bake for about 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in the pans on a wire rack for about 30 minutes. Then, carefully invert each cake onto a serving platter, removing the parchment paper.
Assembly:
- Invert the Cakes: If using two layers, invert the first cake onto a serving platter. Carefully invert the second cake onto a baking sheet, then slide it onto the first cake.
- Cool Completely: Allow the assembled cake to cool completely before serving.
Serving Suggestions:
- Serve warm or at room temperature. This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy your homemade Pecan Upside Down Cake!
This cake offers a perfect blend of flavors and textures, from the gooey caramel to the toasted pecans and soft cake, making it a dessert you’ll want to revisit again and again!