Pecan Upside Down Cake
This classic dessert features a rich caramel sauce topped with pecans and a moist, buttery cake.
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Ingredients:
For the Sauce
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| Ingredient | Quantity |
|---|---|
| Sugar | 310 ml (1 1/4 cups) |
| Scotch (whiskey or bourbon) | 60 ml (1/4 cup) |
| Water | 60 ml (1/4 cup) |
| Light corn syrup | 30 ml (2 tablespoons) |
| Cream, hot | 250 ml (1 cup) |
| Salted butter | 60 ml (1/4 cup) |
| Pecan halves | 375 ml (1 1/2 cups) |
For the Cake:
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| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500 ml (2 cups) |
| Pecans, finely chopped | 180 ml (3/4 cup) |
| Baking soda | 5 ml (1 teaspoon) |
| Salt | 1 ml (1/4 teaspoon) |
| Unsalted butter | 125 ml (1/2 cup) |
| Canola oil | 60 ml (1/4 cup) |
| Brown sugar | 375 ml (1 1/2 cups) |
| Vanilla extract | 5 ml (1 teaspoon) |
| Eggs | 3 |
| Buttermilk | 250 ml (1 cup) |
Instructions:
- Make the caramel sauce: In a saucepan, combine sugar, Scotch, water, and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cook until the mixture turns a deep amber color, about 10-15 minutes.
- Remove from heat: Carefully pour in the hot cream. The mixture will bubble vigorously. Stir constantly until the cream is incorporated and the caramel is smooth.
- Add butter: Stir in the butter until melted and combined.
- Pour into the pan: Pour the caramel sauce into a 9-inch springform pan. Arrange the pecan halves evenly on top of the caramel.
- Make the cake batter: In a large bowl, whisk together flour, chopped pecans, baking soda, and salt.
- In a separate bowl, cream together butter and oil until light and fluffy. Gradually add brown sugar and beat until well combined.
- Beat in vanilla extract and eggs one at a time, mixing well after each addition.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the cake: Pour the batter evenly over the pecan layer. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Let the cake cool in the pan for about 30 minutes before inverting it onto a serving plate.
Enjoy your delicious Pecan Upside Down Cake!
