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:
- Position the oven rack in the center and preheat the oven to 180°C (350°F).
- 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 later. Place these pans on a cookie sheet to catch any drips during baking.
- Making the Butterscotch Caramel Sauce:
- In a medium saucepan, combine sugar, Scotch, water, and corn syrup. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.
- Continue to cook without stirring, allowing the mixture to turn a golden caramel color. This should take about 10-15 minutes. Watch closely to avoid burning.
- Remove from heat and carefully whisk in the hot cream and butter. The mixture will bubble up vigorously, so be cautious.
- Return the saucepan to the heat and stir until the caramel is smooth.
- 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:
- In a large bowl, whisk together flour, finely chopped pecans, baking soda, and salt. Set aside.
- In another large bowl, using an electric mixer, cream together the unsalted butter, canola oil, brown sugar, and vanilla extract until light and fluffy.
- Add the eggs one at a time, beating well after each addition until the mixture is smooth.
- 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:
- Carefully pour the cake batter over the caramel and pecans in the pans, spreading evenly.
- Bake for about 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- 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:
- 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.
- Allow the assembled cake to cool completely.
Serving Suggestions:
- Serve the Pecan Upside Down Cake warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your delicious homemade Pecan Upside Down Cake!
