Pecan Upside Down Cake

Ingredients

For the 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
• 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
• 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

Instructions

1. Preheat the Oven:
   • Place an oven rack in the center. Preheat the oven to 180°C (350°F).
   • Butter and line the bottoms of two 20-cm (8-inch) square baking dishes with parchment paper, allowing it to hang over two sides. Place the dishes on a cookie sheet.
2. Make the Caramel Sauce:
   • In a saucepan, combine sugar, Scotch, water, and corn syrup. Bring to a boil without stirring until the mixture turns a golden color.
   • Off the heat, gradually stir in the hot cream and butter until smooth.
   • Divide the caramel evenly between the prepared baking dishes and sprinkle half of the pecans on top.
3. Prepare the Cake Batter:
   • In a mixing bowl, combine the flour, chopped pecans, baking soda, and salt. Set aside.
   • In another bowl, cream the unsalted butter, canola oil, brown sugar, and vanilla extract using an electric mixer until smooth.
   • Add the eggs one at a time, mixing well after each addition.
   • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
4. Assemble and Bake:
   • Carefully divide the batter over the caramel in the baking dishes.
   • Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
5. Cool and Invert:
   • Allow the cakes to cool in the pans for about 30 minutes.
   • Invert the first cake onto a serving platter. Invert the second cake onto a baking sheet, then slide it onto the first cake. Let cool completely.
6. Serve:
   • Enjoy the cake warm or cold, topped with whipped cream if desired.